According to the Sustainable Restaurant Association (SRA), the number of people concerned about the environment has increased from 47% pre-lockdown to 65%. As a result, people are increasingly choosing restaurants based on their ethical and sustainable practices.
This consumer demand is driving change in the restaurant industry. We’re seeing a rise in zero-waste restaurants, plant-based menus, and more localised supply chains.
It’s no longer enough to serve good food and deliver excellent service. Restaurants need to prioritise eco initiatives. But how can restaurants be more sustainable? Keep reading to find out how.
Tackling sustainability can be a daunting task. So, we recommend breaking your goals down into small achievable tasks. For example, if you want to become a zero-waste restaurant, start by replacing paper napkins with linen ones.
According to the Green Restaurant Association, the average restaurant wastes between 25,000 and 75,000 pounds of food every year. 😬 Not only does food waste emit greenhouse gas emissions, but it is expensive for your business too.
But, the good news is you can reduce food waste and run a more cost-effective operation by using more local supply chains, designing a plant-based menu, and improving stock management.
We recommend using an inventory management system like Simple Order or MarketMan to reduce over-ordering and stay on top of stock levels.
You can also use tech to help you operate more efficiently and make paper and energy savings:
Not only does the above help reduce your environmental impact, but it also helps you save on business costs too. Find out how much you could save with Trail.
Food deliveries skyrocketed during the pandemic. This gave rise to an increase in the number of single-use plastics used for takeaway boxes, coffee cups, etc.
An important step to becoming a more sustainable operation is to reduce the amount of single-use plastics you use. If you think this might be impossible for your ‘to-go’ cafe or takeaway restaurant, take a leaf out of Caravan’s book: they use coffee cups with a unique interior lining that can be recycled.
Keep your menu seasonal. In-season produce is generally grown closer to where it’s sold, helping you reduce carbon miles. And improve the quality of your ingredients!
You could also try to reduce your carbon footprint by serving less meat.
Honest Burgers is a great example of how to do this well. The chain relies on beef as a staple for its menu; however, it prioritises sourcing high-quality, local beef. And in more recent years, it has integrated incredible plant-based burgers on its menu, proving it is possible to serve less meat without alienating your customers.
While there may be an up-front fee, you will make savings in the long term. Again start small; try switching to LED light bulbs. Then gradually tackle bigger kitchen equipment—Trail’s Carbon Statement integration can help you identify where you’re wasting energy and which applications to prioritise.
Remember, this is not an overnight process. But it’s going to benefit your business in the long term if you start thinking about it today.