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National Restaurant Association - Sustainability becoming standard, new report says

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Sustainability becoming standard, new report says

Sustainability is more standard operating procedure than it is a trend these days, according to a new report released by the Foodservice Packaging Institute.

The FPI, a sustainability partner of the National Restaurant Association, said the subject, in addition to becoming a hot topic, is now an established way of doing business in the foodservice industry. Furthermore, the organization said, foodservice companies are looking for new ways to differentiate themselves from their competition, particularly within the packaging industry, where they are seeking various innovative solutions.

"Customers are on a quest for knowledge, including learning more about the foods and beverages they consume, along with the packaging used to convey them," said Lynn Dyer, the FPI's president. "As demand for information on issues such as sourcing and certification increases, we are seeing more collaboration among supply chain partners. That, ultimately, is good for the restaurant industry and the environment."

Dyer added that as economic pressures continue to be a challenge and rising costs a driving force among supply chain partners, the industry is seeking various ways to address the packaging challenges they face while operating in a sustainable fashion when and where possible.

"We can all thrive through innovation and collaboration, and that's rewarding to see."

For more information on the report, contact Natha Dempsey, FPI vice president, at ndempsey@fpi.org.

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