Sustainability is a buzzword bandied around modern culinarian times. Do you actually know what it means?
Undeniably, today's diners are concerned with where their food and beverages come from and how it's produced.
First and foremost when you own a restaurant, it’s a constant struggle between having a consistent product or reinventing your self to keep up with growing trends.
When it comes to sustainability some people believe it can be a chore... however it couldn’t be more opposite. There are many ways that a business can become more sustainable, save the environment and save money too.
Everyone should become more sustainable, not just restaurants. This has been a “hot topic” for a while, and I am glad the media in the UK are putting a little more weight on the issue at present.
Why do I think restaurants should become more sustainable?
How about lower costs and therefore more profit? Supporting local producers? A cleaner environment? Customer goodwill? Your reputation? Or just generally feeling good about yourself?
With all the challenges of managing a restaurant, sustainability is often an overlooked topic. Over one billion tons of food is wasted around the world each year; with about 520 million tons of this food coming from restaurants. Landfills are overflowing with food which has been needlessly wasted, there are no winners, only losers in this situation. Today, preserving the environment is more important than it has ever been. Let's take a look at how your restaurant can become more sustainable through reducing food waste.
If you were ever unsure about the validity of restaurant sustainability, let me clear this up for you, eco-friendly sustainable restaurants are here to stay.
Diners want to make sure the place they choose to eat is doing their bit for the planet. In 2018 many diners are actively seeking restaurants who are responsible and eco-conscious, they are simply loving green restaurants.
So you want to become sustainable?
Here are 6 ways you can become more sustainable for free…
Be green to be seen, the once niche, which was being green and eco-friendly is now going mainstream. In fact, restaurants which are not employing eco-friendly practices are becoming under increasing pressure to do so.
The good news is more and more products are coming to market which are affordable, sustainable and practical.