ROCKVILLE, MD--(Marketwire - Nov 6, 2012) - MarketResearch.com has announced the addition of "Sustainability in the Global Food and Beverage Industry 2012-2013: Trends and Opportunities, Budgets, Food and Beverage Industry Procurement, and Marketing Initiatives," to their collection of market reports.
"Sustainability in the Global Food and Beverage Industry 2012-2013: Trends and Opportunities, Budgets, Food and Beverage Industry Procurement, and Marketing Initiatives" is a new report by Canadean that analyzes what sustainability means to the global food and beverage industry and how it is being implemented. Furthermore, this report grants access to the opinions and strategies of business decision makers and competitors, and examines their actions surrounding sustainable procurement practices and marketing green initiatives. This report provides a comprehensive account of how executives in the global food and beverage industry perceive sustainability, and also explores the key drivers and challenges of sustainability management; furthermore, it attempts to forecast the change in demand for various sustainable products and services in different markets across the globe. The report provides access to information categorized by region, company type, and size.
Key Market Issues
'Adopting video-conferencing,' 'emission control systems,' and 'low carbon emitting machinery' are the key energy efficiency measures implemented by global food and beverage manufacturers and suppliers.
In total, 33% of food and beverage manufacturer respondents use 'change in energy usage' to monitor and measure the implementation of sustainability initiatives.
Overall, 60% of respondents each consider the UK and Germany as the fastest-growing regions for sustainable products and services; the US is also expected to be one of the fastest growing regions, as identified by 59% of respondents.
On average, buyer sustainability management budgets are expected to rise over the next 12 months by 6.6%, compared to an expected increase of 9% in 2011.
Respondents from food and beverage organizations consider the 'reduction of energy consumption,' 'ability to track sustainability in its supply chain,' and 'effective minimization of water consumption' to be critical factors for supplier selection.
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