Laura Mahecha
Director of Professional Cleaning, Chemicals and Materials
Originally featured in the July/August 2026 issue of ISSA Today. This version has been adapted for Kline + Company’s website.
Foodservice cleaning sustainability in 2026 is being shaped by greener chemistries, closed-loop dilution systems, reduced packaging waste, water and energy conservation, and growing pressure to connect cleaning practices with food safety, worker safety, and ESG goals.
Restaurants and institutional kitchens are focused on broader sustainability initiatives, including food waste reduction, sustainable and local sourcing of ingredients, and energy-efficient smart kitchens. At the same time, sustainable cleaning products and procedures have become a key focus for industrial and institutional kitchens as operators look to enhance food safety, reduce environmental impact, and maintain compliance with food safety and environmental regulations.
This article examines how sustainability is shaping professional kitchens, drawing on recent Kline and Company research conducted with 750 professional decision-makers at foodservice and commercial kitchens.
Key Takeaways
Sustainability is becoming a core operating priority for U.S. foodservice operators, not just a brand claim.
Kline + Company research found that 89.7% of surveyed end users say sustainability initiatives are growing.
Green cleaning products, recycled-content packaging, plastic waste reduction, water conservation, energy conservation, and dilution systems are becoming more important.
Foodservice cleaning suppliers need to connect sustainability with food safety, compliance, cost control, worker safety, and operational efficiency.
Sustainability Is Becoming a Priority for Foodservice Professionals
Kline + Company’s foodservice research shows that sustainability initiatives are gaining traction across restaurants and commercial kitchens. According to the research, 43% of surveyed end users stated that using green cleaning products was highly valuable and a top priority.
When asked about the state of sustainability initiatives at their facilities, 89.7% of respondents said these initiatives are growing. Respondents most frequently pointed to efforts to reduce plastic waste, use products with greener chemistries, and use products packaged in recycled-content materials. Water and energy conservation were also identified as important sustainability initiatives.
Foodservice operators are also willing to invest in sustainability. The research found that 89.7% of respondents indicated a willingness to pay more for green foodservice cleaning products. Nearly one-third were willing to pay 1% to 10% more, while another quarter were willing to pay 11% to 20% more.
However, sustainability is not the only factor driving purchasing decisions. Effectiveness, safety, cost, and convenience are often weighed alongside sustainability. When asked about product selection, 42.8% rated environmental friendliness and green or sustainable ingredients as the most important consideration, while 39.3% viewed support for carbon footprint reduction as an important purchase factor.
How Food Safety Regulations Are Influencing Cleaning and Sanitation
In the United States, several authorities are involved in food safety and sanitation, including the U.S. Food and Drug Administration, Occupational Safety and Health Administration, and Centers for Disease Control and Prevention. Third-party auditors, including the National Sanitation Foundation, are also becoming more common among foodservice establishments.
The Food Safety Modernization Act, first introduced in 2011 and established by the FDA, aims to enhance traceability in the food supply chain. The source article notes that the FSMA rule is fully in effect as of March 2026 for restaurants and commercial kitchens handling certain high-risk foods, with requirements intended to help prevent foodborne illness outbreaks through faster identification and removal of contaminated products.
Food establishments are also expected to maintain effective sanitation programs. Commercial kitchens are required to have Hazard Analysis Critical Control Point systems in place to identify and control food safety hazards.
Handwashing facilities must also be available and equipped with soap and hand-drying options, while touch-free appliances can help reduce cross-contamination risk.
For foodservice operators, the regulatory environment reinforces the importance of cleaning products and procedures that support both sustainability and food safety. The challenge is not simply choosing greener solutions, but ensuring that products and procedures continue to meet hygiene, safety, and compliance expectations.
Energy Use Remains a Major Sustainability Challenge
Foodservice remains one of the most energy-intensive commercial sectors. Commercial kitchens consume significantly more energy per square foot than other retail spaces, with heating, ventilation, air conditioning, refrigeration, and cooking equipment accounting for much of this usage.
Upgrading to ENERGY STAR-rated equipment, demand-controlled ventilation, and LED lighting can reduce energy use by 10% to 30% or more, according to the source article. In practice, these efforts may include energy management systems that integrate HVAC, refrigeration, and cooking equipment, as well as induction cooking, high-efficiency fryers, predictive maintenance using IoT sensors, and renewable energy pilots at multi-unit operators.
Energy efficiency also intersects with cleaning and sanitation. Warewashing, floor cleaning, water heating, and equipment maintenance all affect resource use. As operators look to reduce energy consumption, cleaning programs that support resource efficiency are becoming part of broader sustainability strategies.
Packaging Sustainability Is Becoming More Visible
For restaurants, packaging is one of the most visible sustainability issues. Consumers often see packaging first, and recyclability is an important factor in how packaging sustainability is perceived.
Single-use plastics are increasingly restricted by state and local regulations, pushing foodservice operators toward compostable, fiber-based, or reusable packaging alternatives. Operators are also reducing secondary packaging, testing reusable packaging models for delivery and catering, and improving packaging data tracking tied to ESG reporting.
The source article includes the example of Supreme Source & Supply, maker of Nature’s Source products, which offers carbon footprint tracing technology that enables foodservice operators to monitor packaging carbon footprint in real time and evaluate packaging swaps with lower environmental impact.
For suppliers, this signals a broader shift. Packaging, chemistry, dispensing, and waste reduction are increasingly connected in how foodservice operators assess the sustainability of cleaning and facility solutions.
How Sustainability Is Changing Foodservice Cleaning Products
Sustainability in foodservice cleaning extends across chemicals, dilution and dispensing systems, water conservation, towels, wipes, and paper reduction.
Cleaning Chemicals
Foodservice operators are increasingly transitioning to safer and more sustainable cleaning chemicals. The source article describes a shift away from traditional high-VOC and high-toxicity cleaners toward EPA Safer Choice-certified cleaners, biodegradable surfactants, and low-VOC formulations.
Operators are also using neutral or enzyme-based floor and surface cleaners, concentrated cleaners diluted on-site, and green certifications in chain-wide specifications. These changes can help improve indoor air quality for staff and guests, reduce worker exposure and training burden, and support ESG and corporate sustainability commitments.
Dilution and Dispensing Systems
Chemical overuse has long been a hidden cost and waste driver for foodservice operators. As a result, closed-loop dispensing systems are gaining attention as operators look to control dilution accuracy and transition from ready-to-use products to high-concentrate formats.
These systems help prevent overdosing, reduce environmental impact, cut packaging waste, and improve compliance with food safety and worker safety standards.
Water Conservation in Cleaning and Sanitation
Water use is increasingly scrutinized in high-volume kitchens. Restaurants are installing low-flow pre-rinse spray valves, efficient dish machines, and water-smart mop systems, while also training staff to avoid continuous water flow during cleaning.
The source article notes that low-flow pre-rinse spray valves can cut water use by 20% to 60%, while efficient dish machines can reduce both water and energy use per rack. Warewashing and floor cleaning are major water-use hotspots, making water conservation a way to reduce sewer fees, control operating costs, and support local water-efficiency regulations.
Towels, Wipes, and Paper Reduction
Single-use cleaning materials are also under sustainability review, including disposable wipes. Some foodservice operators are replacing disposable wipes with reusable microfiber systems and color-coded microfiber programs to reduce cross-contamination.
Microfibers require less chemical and water to achieve cleanliness, reduce landfill waste, and can lower cost per use through a longer product life. Some operators are also reducing paper towel use outside critical hygiene points or choosing cleaning wipes with better degradability, such as those made from cotton, bamboo, or wood pulp fibers.
Industry Support Is Becoming More Important
Foodservice operators have several sources of support for sustainability initiatives, including the National Restaurant Association and EPA programs that promote best practices. The source article also notes that ISSA educational and outreach programs are trusted resources for operators.
Many cleaning products suppliers also offer training, innovative products, and programs that integrate sustainability into food safety and operational training. This support is important because sustainability in foodservice cleaning is not a single product decision. It requires coordination across chemicals, procedures, staff training, equipment, packaging, and compliance.
Why Sustainability Is Becoming Essential for Foodservice Operators
For U.S. foodservice operators, sustainability has become a requirement rather than a peripheral initiative. The source article identifies sustainability as:
A cost-control strategy through food, energy, and water savings.
A consumer expectation, especially among younger demographics.
A regulatory and supply-chain requirement.
A means for labor and safety improvements.
An ESG and brand reputation driver.
A source of competitive differentiation.
Foodservice professionals now need to consider multiple sustainability initiatives as part of day-to-day operations. For suppliers, distributors, and service providers, this creates a need to support operators with solutions that connect environmental goals to practical operational outcomes.
FAQ
Frequently Asked Questions
Key questions around sustainability, dilution systems, water and energy use, and the role of sustainable cleaning in foodservice operations.
What are the main sustainability trends in foodservice cleaning?
The main trends include greener cleaning chemistries, dilution and dispensing systems, reduced plastic and packaging waste, water and energy conservation, and increased use of products that support worker safety, food safety, and ESG goals.
Why are dilution and dispensing systems important in foodservice cleaning?
Dilution and dispensing systems help control chemical use, reduce overdosing, cut packaging waste, and support food safety and worker safety standards.
How are foodservice operators reducing water and energy use?
Operators are using low-flow pre-rinse spray valves, efficient dish machines, water-smart mop systems, and staff training to reduce continuous water flow during cleaning.
Why does sustainability matter for foodservice operators?
Sustainability supports cost control, consumer expectations, regulatory and supply-chain requirements, labor and safety improvements, ESG goals, brand reputation, and competitive differentiation.
Explore the Research Behind These Trends
Kline + Company’s professional cleaning research helps companies understand how foodservice and commercial kitchen operators are responding to sustainability, regulatory, cost, and operational pressures. The article is based on recent Kline + Company research with 750 professional decision-makers at foodservice and commercial kitchens.
