Download our report on Sustainable Nutrition in Foodservice

Kerry conducted multi-market qualitative and quantitative research to assess consumer needs and attitudes towards sustainability and nutrition when eating out of home.

This report aims to capture and communicate the evolving consumer sentiment around sustainable nutrition in Foodservice and share actionable recommendations for Foodservice operators.

Complete the form to download a copy, and click below to watch Kerry’s Marketing Manager Louise Kerrigan and Jeff Roberts from Jump! Innovation sharing the research at the recent Eat.Drink.Think event.

Get your report.

Eat.Drink.Think on-demand sessions
Playback each session from our Eat.Drink.Think event, held at the Garden Museum on 8th September 2022, or experience for the first time if you were unable to attend, with our on-demand video content.
Research debrief: Sustainability in foodservice & the consumer
Louise Kerrigan, Marketing Manager, Kerry, and Jeff Roberts, Jump! Innovation

Speaker: How to connect with the sustainable consumer of today
Arthur Potts Dawson, Sustainable Chef
Speaker: Why foodservice operators should pursue Sustainable Nutrition
Kaj Török, Chief Sustainability Officer,
MAX Burger
How to create a food strategy for the future;
Thomasina Miers, Co-founder, Wahaca
Panel: Achieving Sustainable Nutrition
in foodservice
Hugo Harper, Behaviour Insights, Nesta; Simon Heppner, Director, The Sustainable Restaurant Association; and Elbha Purcell, Director of Knowledge Labs, Nutritics
Panel: Menu innovation in Sustainable Nutrition
Therese O’Rourke, Chief Technology Officer, Kerry; Fleur Key, Company Nutritionist, Brakes UK; Grainne Allen, Director of Food & Innovation, McDonalds UK & Ireland; and Bledi Jahjaga, Head of Food, Pizza Pilgrims
Panel: Marketing Sustainable Nutrition
Tony Mattson, Head of Strategy UK, Havas Media Group; Max La Manna, Chef and Influencer; Carol Montgomery, Head of Society and Brand Experience, Guinness; and Isabelle Maratier, Head of Marketing, innocent
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