Fast Casual Sustainability

Fast Casual Restaurant Modern Market's Smoky Pesto PizzaThere’s no denying that the fast casual restaurant industry is growing. Recently, many articles unleashed reports stating that they’re actually “worse” than large fast food chains, like McDonald’s, because they are higher in calories. This limited study does not explore the healthiness of those calories. This industry is changing the way Americans eat altogether. Fast casual restaurants are fueling a demand for livestock raised under higher animal welfare standards. They also contribute toward a greener dinner plate. US News stated, “If healthful “fast casual” dining keeps growing…more widespread shifts toward sustainability and fresh or minimally processed produce and meat are likely to follow.”

Fast casual concepts, natural ingredients and minimally processed food, and environmental sustainability all topped the list of biggest food trends forecast for 2016, according to a survey of nearly 1,600 chefs by the National Restaurant Association. Another report by the NRA revealed that 90 percent of fast casual restaurant operators say their customers pay more attention to food sourcing and production than they did two years ago.

Fast casual bread

Texas is one state where the Marra Forni fast casual family has been growing rapidly including the June openings of Modern Market in Austin and Urban Bricks in New Braunfels. They promote healthy living and the use fresh ingredients. The CIA’s Protein Flip strategy addresses the idea of restaurants re-imagining their ingredients and introducing new and exciting flavors. They can mix in more plants and vegetables with protein or use different methods of cooking. Epoch Times has an informative article about this dietary shift. One thought they had was, “how about a traditional wood-fired bread oven to add a healthy whole grain accompaniment for a salad?” That sounds like a great idea to us.



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