Across nearly all industries, research has shown that the rise of the eco-conscious consumer is a force that brands must respect and reckon with.
This is also true in the food and beverage industry. Recent research from strategy consulting firm Simon-Kutcher, being environmentally conscious is an increasingly important factor for restaurant consumers.
This is especially true for restaurants still cooking with gas. According to the New York Times, natural gas is bad for the environment, emitting greenhouse gases such as methane into the atmosphere. A recent study demonstrated that these emissions can occur even when the stove is off.
One force driving the eco-friendly wave in professional kitchens is global initiatives such as RE100 which brings together hundreds of businesses committed to 100% renewable electricity. RE100 is led by Climate Group and is on a mission to accelerate change towards zero carbon grids at scale.
RE100 members include an impressive roster of global companies including Google, Microsoft, Apple, Amazon, and Facebook to name a few.
As companies look for ways to reduce their carbon footprint both on their own and in accordance with stricter regulation policies, this has created a greater need for eco-friendly appliances such as Induction.
Even heavy-duty equipment such as large kettles or deep fryers benefits from induction technology with significantly lower energy consumption and waste.
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