Across every industry, sustainable business practices are fast becoming non-negotiable, and hospitality is no exception. Make your restaurant more sustainable and give your customers what they want.
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10 ways to make your restaurant more sustainable?
Across every industry, sustainable business practices are fast becoming non-negotiable, and hospitality is no exception. It’s now more important than ever for restaurants to be selective in their sourcing, responsible for how they operate and communicative about these efforts. Here are 10 straightforward practices you can implement in order to make your restaurant more sustainable and give your customers what they want.
1. USE FOOD THAT’S LOCAL AND IN SEASON
Food that has travelled long distances to reach your kitchen has a much larger carbon footprint, with considerable amounts of energy needed to transport, store and often refrigerate it; furthermore, chemical pesticides and additional packaging may be needed to keep it fresh. Plus, the longer food spends in storage and transit, the higher the chance of it spoiling — more than half of all food waste occurs along the supply chain.
2. GROW YOUR OWN, IF POSSIBLE
Recent years have seen many creative forays into urban growing on every scale, from rooftop gardens to windowsill herb pots. Consider what may be possible within the space you have available. Alternatively, why not form a partnership with a local farm, asking them to dedicate a certain amount of land to grow for your restaurant? It’s a win-win situation: you can guarantee them a regular income, while in return you’ll have access to the freshest local produce.
3. AUDIT YOUR SUPPLY CHAIN
It’s not all about fresh produce, meat and fish. Examine your supply chain for every type of order you make, including non-perishables and non-food items from delph to takeaway containers, even cleaning supplies. Consider the distance your orders are travelling, as well as the sustainability efforts of your supplier companies themselves.
4. CREATE COMPELLING PLANT-BASED OPTIONS
Reducing consumption of meat and dairy is one of the most significant ways in which individuals can minimise their own personal carbon footprint, and demand for plant-based options is increasing every year in most Western countries. Ensure these dishes are more than an afterthought; whether vegan, vegetarian or flexitarian, today’s consumer expects plant-based dishes to be crafted with creativity and care.
5. STOP FOOD WASTE
Food waste is the dirty secret of the hospitality industry. Growing, producing and transporting food use huge amounts of water, fossil fuel and energy in themselves; when that food is wasted, so are these resources. Furthermore, the disposal of food waste to landfill is one of the biggest contributors of methane to our atmosphere. Be part of the solution, not the problem: audit your kitchen to find where most waste is happening, then put a plan in place for waste reduction.
6. USE EVERY PART
One step you can take to reduce food waste that will also encourage greater creativity from chefs is to adopt a ‘nose-to-tail’ attitude, meaning that you use every part of whatever ingredient you’re working with. Not only does this way of cooking help to reduce your environmental impact, but it’s cost-efficient, too. Buying a whole chicken or salmon and breaking them down yourself is cheaper per kilo than those pre-cut options.
7. INVEST IN YOUR APPLIANCES
New, energy-efficient appliances do cost more upfront than cheap, older or secondhand models. However, since they are more energy efficient, you’ll save money on your electricity bills, paying back this additional investment over time. New models are also easier to repair if they break down, meaning they won’t need to be replaced any time soon.
8. REDUCE WATER AND ELECTRICITY USE
Cutting down on water and energy consumption is an easy way to make your restaurant more sustainable. Invest in water-efficient devices and appliances, install timers on lights and train your staff to be considered and vigilant when it comes to using water and energy. Not only will you be reducing your carbon footprint, but your electricity bills will take a dive, too.
9. DITCH SINGLE-USE PLASTICS WHEREVER POSSIBLE
We all know plastic straws are passé, but check where else you might be able to wave goodbye to single-use plastic. Choose compostable takeaway containers, napkins, coffee cups and disposable cutlery. Don’t forget the packaging used in your orders, both food and non-food; look for suppliers who are equally dedicated to sustainable packaging.
10. GO PAPERLESS
Give serious consideration to every point in your business where paper is used. Is it really necessary? Even a small step, such as not printing receipts unless requested, can make a big difference. Consider switching to digital menus, especially if you’ve decided to focus on seasonal ingredients — you can save a lot of trees if you don’t need to print new menus every few weeks.
From comprehensive digital menu management and ordering systems to a revolutionary new carbon footprint management tool.
(Hospitality Magazine by Sponsored Content by Nutritics 20/07/2022).
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