Sustainability is more than a temporary fad. Today’s consumers are becoming more aware of the importance of sustainable lifestyles, and often want to engage with businesses who are taking steps to embrace a greener future.
In the restaurant industry, there are countless opportunities for eco-friendly practices, and there’s a great need for those practices to become commonplace in food service. Whether you’re a restaurant business owner or manager, there are many benefits to adopting sustainable business practices and modifications. Not only will you draw the eye of more patrons, but you’ll be doing your part for a cleaner future. If you’re thinking about your bottom line, “going green” can even help you save money.
Resilience in the Food Industry
There’s no denying sustainability is starting to see its shining moment as a popular hot topic in the food service industry. It’s already proving to make restaurants more resilient — not just as a marketing technique, but as a way to cut down on costs and keep up with the ever-changing economy.
Food and supply prices are on the rise, and the last thing you want is to have to keep hiking up menu prices just to afford to keep your head above water. When you choose to put sustainable practices in place, you’ll save money on your utility bills.
Things like using less electricity and water will instantly cut back on your monthly expenses. Working with local farmers can give the area economy a boost, cut down on carbon emissions from supply chain issues, and if you develop positive relationships with those farmers, they’re likely to cut you a deal on pricing.
It’s worth it to also consider innovative and sustainable supplies to replace your single-use plastic items. Paper straws have gotten kind of a bad reputation for being less than pleasant to drink from. But, have you heard of grass straws? They’re sturdier, affordable, and sustainable!
Implementing the Best Sustainable Practices
Things like cutting down on energy and water use in your restaurant are fairly obvious ways to be more eco-friendly. But, that’s the tip of the iceberg. By digging deeper into your standard operating procedures, it won’t take long to determine where you can cut back and make changes.
For example, a restaurant can produce anywhere from 25,000-75,000 of food waste each year. Food waste contributes to dangerous environmental issues like:
- Polluting the ocean and landfills;
- Increased CO2 emissions;
- Methane generation.
Wasting food also means wasting the water and energy it took to grow, transport, and prepare it. You can assess your current standard operating procedures by determining where the most waste is being created and what you can do about it. Additionally, look at energy waste. Are there certain appliances that need to be upgraded? Does everything need to be left on at all times? Where can you cut back?
Quick and easy additions to your back end could be things like smart thermostats that can be controlled remotely or programmed to meet your business’s needs. Or, install solar panels attached to the roof of the business to cut back on your electricity use even further.
If you truly want your business to be more sustainable, every employee has to be on board. It’s worth it to create a sustainable strategy as part of your training program that includes:
- How to prioritize energy efficiency;
- Waste reduction strategies;
- Recycling;
- Setting up “green teams”.
Explain to your employees why sustainability is so important, and what your restaurant is willing to do to be a greener space. When everyone is passionate about sustainable service, things will operate much smoother.
Creating a Sustainable Brand
While marketing your sustainable efforts shouldn’t be the driving force behind your actions, you can absolutely use those efforts in promoting your brand and showcasing your values to your target audience. Sustainable restaurants focus on finding a balance of resources, and even offering healthy food choices that promote things like local produce and ethical animal treatment from suppliers.
One of the best ways to market your restaurant is by updating your menu to make it more sustainable. A sustainable menu should have:
- A localized supply chain;
- Seasonal features;
- In-house production;
- Smaller portion sizes;
- Less meat.
If your restaurant offers delivery services, you can make it more sustainable by investing in an electric vehicle (EV) for your business. EVs don’t require much maintenance, and if you live in a city where its able to be charged frequently, it can be a wonderful eco-friendly investment for your brand, and a good marketing tool every time your customers see your delivery driver pulling up.
The sooner your restaurant embraces sustainability, the better. It can cut your costs, improve your brand image, and create a more positive internal environment within your business. Keep these practices in mind and consider going green today.
