Principle 10: Design Health and Sustainability Into Operations and Dining Spaces

Food and menu design are not the only ways to advance health and sustainability in foodservice. Choices that affect the way restaurants and other foodservice operations are designed, built, and operated are also important. These include imagining kitchens that support the optimal preparation of fresh, healthy foods and selecting energy- and water- efficient equipment and environmentally friendly building materials.

As behavioral economics studies have shown, dining-room operations and foodservice eating spaces also deserve more attention: design, setup, service, and communication strategies can all lead consumers towards healthier, more sustainable choices.