The Sustainable Restaurant Association shares nine top sustainability trends to look for in restaurants in 2025
1. Talkin’ ‘bout regeneration
While regenerative agriculture as yet lacks a clear, legal definition, the concept of farming in ways that restore nature, protect biodiversity and replenish soils is gaining traction among industry, governments — and customers. What does this mean for restaurants? In addition to the chance to work with thoughtfully produced, high-quality ingredients, it means an opportunity to have a positive impact on nature through your procurement choices, as well as a powerful narrative to share with your customers.
2. Wasted no more
Driven by the need to reduce costs and cut carbon emissions (and by legislation like the Simpler Recycling law, which will come into effect in the UK from March 31st), more businesses are taking a more exacting look at their waste. 2025 will see more innovative packaging alternatives to plastic, including planet-friendly biodegradable or home compostable materials (made from things like seaweed) as well as more reusable solutions designed with circularity in mind.
When it comes to food waste, more chefs are planning their menus in ways that use every part of each ingredient, across multiple dishes. In 2025 and the years ahead, the idea of wasting food will become increasingly socially unacceptable.
3. AI is coming to dinner
The advent of AI is reshaping the dining experience, from handling reservations to offering data-driven menu suggestions based on customer preferences. It’s also revolutionising back-of-house operations, improving speed, accuracy and efficiency. Expect to see more automation in kitchen tasks like dishwashing, waste segregation and stock control, all of which will have a significant positive impact on metrics like water use, waste and carbon footprints.
4. Health in the time of Ozempic
Health and wellness have featured on food trend lists like this one for years and show no signs of disappearing from the discourse. What is notable this year is the growing impact of GLP-1 weight management drugs, which are increasingly prevalent and changing how – and how much – many people eat. Research suggests that restaurants that offer lighter, healthier options will be better placed to handle this shift. Offering the same menu items in various sizes is another way to cater for a variety of appetites while avoiding plate waste.
5. Fast food made good
Speaking of health, the rise of nourishing, high-quality fast-food options is by no means over. Customers are increasingly interested in food that is healthy and sustainable as well as delicious, and they want fast, casual food options that reflect this demand. 2025 will welcome more QSRs and high street eateries that focus on fresh, locally sourced wholefood ingredients, including plenty of plant-rich dishes.
6. Flexibility is the name of the game
Restaurants are operating in a highly pressurised business environment and dealing with multiple concurrent challenges on a daily basis — so the most successful F&B businesses in the years ahead will be those who find new ways of becoming more flexible and adaptable. Driven by supply chain disruptions and a growing consumer interest in local food and provenance, restaurant operators are seeing the value in building short, resilient supply chains and working directly with small-scale local growers, fishers and producers. This will translate into shorter, more agile menus that can adapt based on ingredient availability.
7. You can go your own way
The impact of social media is standardising menus across the world, with chefs recreating the same dishes using the same ingredients, regardless of their location and seasonal availability. In 2025, we hope to see more rebel chefs carving out their own path, rather than regurgitating the same tired dishes. We often speak about the urgent need for more diversity in our diets and on our menus; here’s where adding that diversity can really help differentiate your brand. Think rare breeds of livestock, heritage grains and pulses, less commonly eaten but plentiful varieties of seafood or invasive species that pose a threat to local ecosystems. Explore the culinary traditions and native ingredients of your region and how they can be adapted for modern plates and palates. Find inspiration outside of what other chefs are doing on Instagram, tap into your creativity and make your menu truly your own.
8. Add that value
As the cost-of-living crisis continues, people still want the opportunity to treat themselves – so they’re looking for out-of-home meals that feel like real value for their hard-earned money. Restaurants need to create memorable dining experiences by using high-quality and unique ingredients (like those mentioned above), leveraging the power of provenance and storytelling, and adding personalised touches.
Flexibility has a role to play; today’s customer wants customisable options depending on their tastes, dietary preferences, allergies and appetite level. Digitalised ordering systems that include data-driven insights can make all of this more achievable, creating added value based on individual histories. It’s all about arming front-of-house staff with the right information. If servers know that a particular guest has a sweet tooth, they can call their attention to a new dessert option; someone who only ever orders meat-free meals could be offered a vegetarian-only menu. These small gestures make sure that your customers feel valued and understood, helping your restaurant stand out.
9. Community is king
We’re always quick to point to social impact as a crucial part of what it means to be a sustainable operation. With more people seeking connection in an increasingly isolated society, the need for restaurants to act as community hubs has never been more clear. Engaging with local activities, hosting events, hiring local people and working in collaboration with other local businesses will boost reputation and build customer loyalty, helping restaurants to thrive. Whether it’s hosting cooking classes on quiet Monday evenings, ordering beer from the brewery down the road or donating excess food to a local shelter, give back to your community and it will give back to you.
For more sustainability insights, advice and stories from across our global network, sign up to the SRA newsletter or follow us on Instagram and LinkedIn. If you’re interested in exploring what sustainability can do for your business, get in touch with our Head of Growth, Will Browning (will@thesra.org).
