A recent map in The Washington Post depicted the areas where excessive heat and humidity are expected to occur over the next few days, as well as the changes in these patterns. With 40 states in the loop, the only areas not affected in this latest round are in the Western part of the nation, including states along the West Coast as well as Idaho, Nevada, and Utah.
Weather forecasters project severe storms to move through the Midwest and the Plains this week before heading to the East Coast.
What’s happening?
Higher ocean temperatures, particularly in the western Atlantic and the Gulf of Mexico, are fueling higher-than-average humidity levels. In May, parts of Florida were significantly affected. Now, it’s Texas’s turn. And the summer has just begun.
The National Oceanic and Atmospheric Administration (NOAA) predicts hotter-than-average temperatures across much of the U.S., with extreme heat hitting the West, southern Plains, and the East Coast.
As with most weather challenges, climate change is the primary driver of increasing humidity, temperatures, and extreme weather, including heavy storms.
ABC News reported on a 2024 report by Copernicus, the European Union’s Climate Change Service. The report noted that the last two summers reached the warmest temperatures on record for the Northern Hemisphere. According to Samantha Burgess, deputy director of Copernicus, “The temperature-related extreme events witnessed this summer will only become more intense, with more devastating consequences for people and the planet unless we take urgent action to reduce greenhouse gas emissions.”
So, how is this affecting the restaurant industry?
The Food Supply Chain
Climate change is a threat to farms and the independent restaurants they supply. Rising temperatures, extreme weather, and flooding, such as the devastating torrential rains recently experienced by West Virginia, are a given. As well as dismantling families, these events disrupt the food supply chain, driving up the cost.
So, for restaurants, climate change means higher costs, unstable supply chains, and unpredictable weather that may keep guests away. Independent restaurants are particularly vulnerable due to the lack of resources, brand recognition, and the supply flexibility of larger restaurant chains.
Chefs’ Experiences
In 2024, The Global Food Institute spoke with several chefs about their direct experiences. Here are a few examples.
“…we will be prepared for a big weekend because we project sales based on the rhythms of the businesses’ sales. And then there will be a wildfire, and the concentration of smoke will be so severe, people will opt not to leave their homes. We get stuck with food, beverage, and labor bills but no sales to offset them.” –Mary Sue Milliken, James Beard Award Winner
“Supply chain issues [occur] almost daily, and there have been more disruptions in the past three years than ever before. Fishermen don’t go out during a hurricane, so it prevents you from sourcing a specific type of fish. The same is true for droughts; in certain regions [they] will devastate a particular crop, and you’re left trying to find it from another area.”—John Palladino, Great American Restaurant Group
The Global Response
The key for everyone involved, from farmers to restaurants and beyond, is reducing carbon footprints and implementing sustainable practices.
As we know all too well, in the wake of supply chain disruptions, costs will continue to rise, and restaurants will be faced with decisions that impact their employees and customer demand.
The Outlook for the Summer of 2025
If there’s any good news in our current climate and economic uncertainty, it’s that we may not reach the extreme heat conditions of last summer. Understandably, the record-breaking 113 consecutive days of temperatures over 100°F in Pheonix put a significant damper on outdoor dining while escalating energy costs as restaurants tried to keep their patrons cool. We can only hope this summer is kinder to us.
Unfortunately, according to the Farmers’ Almanac, the temperatures in the summer of 2025 are predicted to be similar, or possibly even hotter, than the record-breaking temperatures of 2024.
Diversity and Sustainability
So, what can restaurants do to protect themselves and become part of the solution? Having a flexible and diverse supply chain strategy is essential. Sourcing locally can also help by shortening supply chains and reducing dependency on national or global suppliers. While there is a decline in small farms, there is also a surge in food hubs, platforms that allow local farmers to sell their products directly to restaurants.
Some restaurants are turning to tech to increase their sustainable practices. Others are focusing on regenerative farming practices and supporting farmers who are committed to the cause. Still others are redefining sustainability with zero-waste practices.
While it may seem like a gargantuan effort, with so many other parts of the restaurant puzzle calling for your attention, one small act can make a big difference. After all, there are over 700,000 restaurants in the U.S., and your actions can inspire others. Whether you start by reducing waste, recycling, or conserving water and energy, the collective actions of the many can have a positive impact on the environment.
