Posts

4 Food and Beverage Trends You Can’t Ignore in 2022

in /by

As a new year approaches, new trends are taking over the food and beverage industry. Predicting and implementing these trends doesn’t require a crystal ball, but listening to what consumer reports and market potential tell us. At Sestra, we stay on top of these reports for you so all you have to do is implement what works for your venue and continue to offer your customers frictionless service and the perfect pour (oh yeah, we can help with that too). While top notch customer service is always on trend, the demand for transparency, alcohol-alternatives, plant based foods, and functional foods are four food and beverage trends you can’t ignore in 2022.

Transparency

The biggest trend that will continue throughout 2022 and beyond isn’t a product, but transparency. Mike Hughes, head of research at FMCG Gurus, said, “The recent pandemic has meant that consumers have become concerned about a variety of supply chain issues such as the country of origin of products and the safe handling, storage, and distribution of products along the supply chain. As such, consumers want more information on the products that they purchase than ever before.”

Not only do consumers want to know where their products are coming from, they want to know products’ effects on the environment. Did you know that the carbon footprint of a bottle of wine is around 1.28kg CO2; about the same as driving 3 miles in a Honda Accord? Or that the carbon footprint of an average 6-pack is 3,188.8 grams of CO2? To put that into perspective, it would take a single tree 53.46 days to offset the carbon emissions of a single six pack of beer. Kegged beverages on tap can drastically reduce your carbon footprint, cut down on waste, and provide your guests with the perfect pour, every time.

Zero-Proof Beverages

Along with effects on the environment, consumers are more aware and concerned with how the food and beverages they’re consuming affect their health and wellbeing. Whether the choice is for the evening or for life, more and more consumers are reaching for zero-proof beer, wine, and mocktails over traditional alcoholic beverages. According to The IWSR, “Consumption of these products is expected to increase 31% by 2024 across 10 markets: Australia, Brazil, Canada, France, Germany, Japan, South Africa, Spain, the UK and the U.S.”

Offering alcohol-free beverages at your venue promotes inclusivity and has positive effects on your guests and your bottom line.

Zero Proof Cocktail from Columbia Room- food and beverage trends you can't ignore in 2022

Photo by Columbia Room

Plant Based Foods

Plant based foods have always had their audience and the $4.51 billion dollar global meat substitute market is estimated to hit $8.82 billion by 2027. Not only are vegetarians and vegans growing in number, reducetarianism, the commitment to eating less meat and dairy and fewer eggs, is becoming more commonplace. From health reasons, to environmental impact, to animal cruelty concerns, each reducetarian eats in accordance to their own individual motivations and is contributing to the meat-alternative market.

Additionally, according to Grand View Research, “The global dairy alternatives market size was valued at USD 20.50 billion in 2020 and is expected to expand at a compound annual growth rate (CAGR) of 12.5% from 2021 to 2028. The market is gaining momentum and witnessing a high demand owing to the shift in consumer eating patterns and change in diet trends.” This shift in consumer eating patterns is resulting in a demand for dairy alternatives beyond traditional soymilk, including non-dairy ice cream, yogurt, butter, and more. 

How can your venue keep up with meat and dairy free lifestyles? Provide your customers with choice. While you don’t have to eliminate meat and dairy from the menu, offer alternatives like almond milk, oat milk, and coconut milk products. And, while meat alternatives can include products such as Beyond Meat, it can also mean serving more whole plant dishes and getting creative.

Functional Foods

While functional foods fit within a plant based diet, the reasons consumers reach for them differ. Functional foods offer benefits above and beyond basic nutrition, such as reducing the risk of disease, alleviating anxiety and depression, and offering natural pain relief. CBD, for example, claims to offer all of these benefits and big hitters including Nestle and Kraft are even entering the market. From CBD infused seltzers and sodas to cold brew and sparkling water, there are several CBD beverages your venue can serve.

Adaptogens are herbs that, like CBD, aid in reducing anxiety. They can also boost immunity and overall well-being, combat fatigue, and enhance mental performance. According to Spoonshot, the increase in stress and anxiety, as a result of the pandemic, is driving heightened awareness of adaptogens, with consumer interest in adaptogens growing 55% in 2020. This trend is expected to increase with brands meeting the demand through matcha gelato, popsicles with a punch, wellness chocolate, and more. 

The spice known as turmeric takes the cake, in terms of health benefits and popularity (as well as literally being used in cakes, cookies, and ice cream). Turmeric is anti-inflammatory, increases antioxidants in the body, boosts brain function, and is believed to prevent cancer, help Alzheimer’s patients, slow aging, and more. Wellness shots, turmeric lattes, and turmeric granola are just a few of the menu items consumers are lining up for.

Staying on top of food and beverage trends does not mean guessing the next big thing and revamping your entire menu or gutting your venue. It means listening to what consumers are telling you through market growth trends and evolving your offerings to meet those needs. These 2022 food and beverage trends tell us that consumers care more about the environment, global impact, and their own health than ever before. Your venue can support those needs through offering transparency, choice, and more plant-based menu options.

If you’re interested in learning how Sestra can help your venue serve the latest food and beverage trends in 2022 and beyond, contact us today.

Virgin Voyages and Sestra Systems Hit the High Seas with Innovative Beverage Program

in /by

Strategic Partnership Delivers Technology and Sustainability on the Scarlet Lady 

Virgin Voyages, the lifestyle travel brand focused on delivering irresistible cruise vacations, has implemented Sestra’s Smart Dispensing technology onboard their inaugural luxury cruise ship, Scarlet Lady. Sestra’s unique IoT-connected dispensing solutions and sophisticated analytics platform are essential on-board systems and a key component of Virgin Voyages’ innovative beverage program and sustainability initiatives. Working together, Virgin Voyages and Sestra Systems are driving their shared vision of creating positive change for people and the planet.

Virgin Voyages’ first ship, Scarlet Lady, was designed to reflect a yacht’s sleek luxury, offering the intimate, elevated experience of a boutique hotel at sea. Featuring spaces designed by some of the top names in contemporary interiors, Scarlet Lady is Adult-by-Design and a sanctuary at sea for the 18+ traveler. A dose of Vitamin Sea is naturally intertwined across the entire ship, with well-being, relaxation, and rejuvenation at the forefront.  

In addition to their commitment to luxury, Virgin Voyages is committed to integrating sustainability into every part of the Sailor experience. Scarlet Lady has been outfitted with the latest state-of-the-art equipment and innovative food concepts, serving sustainable seafood and direct trade coffee. They use techniques and technologies in addition to Sestra’s solutions to source responsibly and reduce waste. Not only is Virgin Voyages the first carbon neutral cruise line in regards to its direct emissions footprint, Virgin has banned single-use plastic. Sestra’s TapWise draft solution supports sustainability through its use of recyclable and reusable materials. In addition, Sestra’s solution offers controlled beverage dispensing that significantly reduces waste while preserving the water that feeds our seas.

Shaking up how drinks are served, the Crew on-board Scarlet Lady uses data directly from Sestra’s platform to make real-time decisions. In addition, monitoring and alerts streamline operations within the innovative beverage program so the Crew can worry less about the bar and focus on giving Sailors the voyage of a lifetime. Sailors can even pour themselves a drink, thanks to smart wearables that track their pours and unlock beverage stations. Sestra’s solution keeps beverage taps cloud connected, even when out at sea, delivering uninterrupted, actionable data to Virgin Voyages’ Crew. 

Charles Steadman, Senior Manager of Virgin Voyages’ Beverage and Bar Development and Operations said, “Sestra’s innovative dispensing solution is unlike anything else in the industry. Working with their team and their solution helps us deliver on our promises of sustainability and Sailor experience in a smart way. And, we use Sestra’s analytics and insights to pinpoint inventory needs of every bar, and drive faster turnarounds. They are a true partner in every sense of the word, we couldn’t be more excited to work with them.”

“When two companies that are re-imagining their respective industries come together, the process is fun, and the outcome is sure to turn heads. This is not your average cruise, and we’re proud to sail with Scarlett Lady and her sisters.” said Lev Volftsun, CEO of Sestra Systems.

Sestra’s mission is to bring the internet of things to beverage dispensing, making customers smarter and enriching the guest experience. Our belief in possibility turns the spotlight on innovations and solving our customer’s problems. Our cloud-connected solutions enable customers to maximize profit by providing state-of-the-art features optimized to prevent loss, improve service speed and quality, and ease operations, while providing global business management, control, and analytics tools. Whether you serve your customers on land or sea, contact us to learn how Sestra can implement Smart Dispensing at your venue. 

The Carbon Footprint of a Bottle of Wine

6 Comments/in , , /by

THERE’S MORE TO A CARBON FOOTPRINT THAN TRASH

Know the Flow calculated the carbon footprint of a bottle of wine and found it’s around 1.28kg CO2. That’s about the same as driving 3 miles in a Honda Accord.

When talking about wine, the discussion typically revolves around region, vintage, or a particular vintner. Rarely does it touch on production of the bottles, the energy it took to power equipment at the winery, or mode of transportation. But, the journey your wine took is just as important as where it came from, even if it doesn’t affect the bouquet.

Let’s take a look at what really goes into (and comes out of) making a bottle of wine, cradle to grave.

The production of “raw materials” – grapes and packaging

A bottle’s impact starts at the very beginning: the winery. According to Know the Flow, the production of “raw materials” accounts for about 0.80kg CO2 out of the total 1.28kg. This also includes packaging production, but first let’s talk about the vineyard.

Grapes don’t require as much tender love and care as some other crops so fertilizers don’t make up a significant percentage of their impact. In their study of the winemaking process, The Academic Wino found that a winery’s impact mostly derives from the electricity necessary to run all of their equipment as well as the ethanol emitted during fermentation.

With that in mind, how can you minimize your program’s impact? Look for wineries throughout the world that are instituting more sustainable viticulture practices, using energy efficient equipment and avoiding environmentally harsh chemicals. For example, New Holland Agriculture’s ECOBraud is employing field mapping software to optimize fuel usage and turning off certain actions – like the shaker systems – when they’re not necessary.

The type of packaging used – bottles versus bulk

Sustainable Wine Growing estimates that almost half of the wine bottle’s carbon footprint comes from the production and mishandling of packaging – and 85% of that packaging is glass. According to The Academic Wino, “The wine itself only accounts for 40% of the overall volume of a case and often needs to be stored in climate-controlled areas to avoid spoilage.” There’s still a certain romanticism associated with the beauty and heft of a wine bottle. But, transporting cases comes at a price.

One of the best ways to reduce your program’s carbon footprint is by opting for lighter bottles or ditching the glass altogether. According to wrap.org, a 20% reduction in a wine bottle’s weight would save 100g of CO2 emissions per bottle from packaging production and transportation. A 40% weight reduction would save 234g of CO2. This is why alternative packaging methods, such as boxes, kegs, or lighter bottles are catching on. Switching to an on-tap dispensing system that serves from kegs will reduce your program’s overall carbon footprint by up to 96% over 20 years.

How the juice is transported – method and container

Colman and Paster did a study of different transportation methods. They found air cargo is the worst and shipping by sea is the most efficient. That means that if you live on the east coast of the United States, California wine received via air transport will have a larger carbon footprint than French wine sent via cargo ship. Or, as The New York Times puts it, “A Napa Valley wine can emit 2.6 pounds of carbon dioxide on its journey […] to San Francisco. But the same bottle making the truck trip to Connecticut would emit 5.7 pounds of carbon dioxide in total. Ship it by air and its footprint would quadruple because it takes so much fuel to keep a plane aloft.”

Shipping wine in bulk packaging greatly reduces its emissions. Whether in tanks of juice that will be bottled later or kegs you can directly serve from, lighter packaging lets you ship more of the actual wine at a time. For the biggest reduction, source wine in bulk from your very own state.

What happens to the wine and packaging once it’s sold

Trash is the most obvious culprit of environmental harm. Altogether, a case of wine leaves behind about 18lbs of trash. Most people have beefed up their recycling practices but, on average, only 20% of glass is actually recovered. And that’s not counting the labels, corks, and shipping materials.

Triple Pundit estimates that “wines sold by the glass account for up to 80% of wine sold in restaurants, which equates to approximately 600 million bottles per year.” Replacing just a fraction of that with kegs or other bulk packaging would save millions of bottles from the landfill.

Stainless steel kegs eliminate waste because they can be cleaned and reused over and over. Some companies are making recyclable kegs out of recycled kegs in an attempt to close the waste loop. These plastic “bag in ball” kegs don’t need to be washed or returned, which cuts down on transportation emissions and chemicals from cleaning. Whether plastic or stainless steel, most kegs hold over 2 cases of wine each, saving 36lbs from the garbage heap.

Alternative packaging also eliminates waste from spoilage and breakage so no juice ends up down the drain.

A STEP IN THE RIGHT DIRECTION

When building your wine program, make sure you consider wine from all angles. Why not take a step toward reducing your carbon footprint by sourcing local wine or installing an on-tap dispensing system?

It can be easy to get caught up in tradition – a beautiful bottle with the right weight just oozes class. In an industry so rooted in tradition, it’ll be a long time before any broad changes take hold. But, as the market calls for more sustainable practices and grows hungry for novel experiences, bottles will loosen their grip.