With the tragic news of Amazon’s huge forest fires, conversations about protecting the environment and sustainable development have become exponentially popular. It is our duty as humans to protect the planet and every little contribution matters.
So, let’s talk about how you can contribute to this exercise by “going green” with your restaurant.
Reduce water usage
Sources of fresh water are quickly depleting, making it important that restaurants do their best to conserve water. One of the best ways that you can reduce your water usage is to use low flow spray valves, which allow you to use less water when washing dishes. Another option would be to outfit all of your restrooms with water-saving toilets and urinals, which use less water per flush. Additionally, you can reduce your water usage by only serving customers water when they ask for it.
The foodservice industry uses a lot of electricity, mostly through the use of appliances. There are many small changes you can make to reduce energy consumption,
• Use energy-efficient light bulbs, such as LED, halogen, and CFL bulbs.
• Install motion sensor lights in your bathrooms instead of keeping the lights on throughout the day.
• Use spot air conditioners to cool your space rather than running the building's air conditioning.
Buy Local Produce
One of the best ways to reduce your establishment's carbon footprint is to buy food from local sources. If your food comes from nearby farms, it has a shorter distance to travel, so it spends less time on a truck. You could also buy produce in bulk and because you would be receiving orders less regularly, you'd be reducing your environmental impact.
Additionally, if you're serving your customers local food, you can market your business as a farm-to-table business and offer your menu items at a premium. You could even grow your own food, provided that you have the resources for it, and offer your customers hyper local food.
There are many great eco-friendly alternatives to traditional plastic disposables. For example, instead of plastic utensils and dinnerware, you can use biodegradable or compostable options that are made out of renewable materials such as sugarcane, bamboo, or PLA plastic.
Reduce food waste
If your portions are too large, customers can end up throwing away large amounts of food. Additionally, if you don't carefully manage your inventory, your food may expire before you use it, resulting in food waste. To prevent food waste, you can implement the First In, First Out (FIFO) method, conduct a food waste audit, or use portion control tools.
While some of these steps can be rather easily implemented, some of them might not be. But, every small step towards eco-friendliness counts towards a better restaurant, happier customers, and a greener earth. Do your part today.
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