Creating a sustainable restaurant in 3 easy steps

Sustainability is a matter that has always been around, but in the past few years, this topic has been flaring up in all industries.

The millennial generation, one of the most significant driving forces behind the boom in the food delivery industry, is the one that sets the trend in motion, challenging our eating habits, environmental concerns, and lifestyle choices. Around 3 out of 4, millennials are willing to pay more for sustainable products, as is 66 percent of consumers worldwide.

But how can you make your restaurant and delivery operation more sustainable? Adding eco-friendly practices to your business may not be as complicated as you think. By working towards less (food) waste and a more seasonal and locally sourced menu, you’ll quickly be able to get on the right track.

#1 Reduce waste

Waste management in the food and restaurant industry is more critical today than ever. One element that can already make a massive difference for the environment is the type of packaging materials your restaurant uses for takeaway and delivery.

Today, compostable, recyclable, and plant-based packaging is readily available, and many restaurants and third-party delivery service providers are already making efforts to curb the distribution of (single-)plastic straws, cutlery, and condiment packets. 

The same goes for your in-house dining experience. Here are some of the best practices for reducing restaurant waste:

• Cut back on single-use plastics, for instance, by swapping plastic straws and other utensils for bamboo, metal, or paper alternatives

• Buy products in bulk whenever possible. For instance, instead of providing each table with plastic bottles of ketchup, mayo, and other condiments, use glass jars that you can refill.

• Recycle glass and cardboard.

• Compost fruits, vegetables, dairy products, grains, bread, egg shells etc.

• Reduce plastic bottle litter by providing your guests with a glass water jug and glasses.

• Offer small discounts for customers who bring their own reusable coffee or tea mugs.

• If you offer weekly or monthly suggestions, write them on one or several chalkboards spread across your restaurant instead of constantly printing new paper menus

These changes aren’t extreme at all, so any business can implement them in no time and reduce their impact on the environment.

#2 Fight food waste

Another area many restaurants can improve is food waste - specifically, how to handle it. Consider investing in software that allows you to keep track of offline and online inventory so you can closely monitor your perishables.

Secondly, try to repurpose leftovers and scraps by using them to prepare homemade soups, sauces, and stock,… If you still have a food surplus left, you can partner up with companies that are fighting food waste, such as:

• Karma - a delivery platform that connects surplus food from restaurants, grocery stores, etc. to consumers for adjusted prices and delivers the food. Karma is currently available in Sweden, Paris, and London.

• Too Good To Go is a platform that makes food surplus available to consumers at small prices. Customers can then collect their food items at the shop, restaurant, or supermarket they bought it from. Too Good To Go is currently available in 9 countries in Europe.

• Olio is a platform that lets individuals and businesses donate food surplus, which the consumer can collect. Olio is available worldwide.

• Goodr is a platform in Atlanta that helps companies to reduce waste with predictive data analysis. Any surplus can be donated, picked up by Goodr, and delivered to non-profits.  

• Food for All is a platform that sells last-minute restaurant meals for cheap prices in Boston and New York. Customers can pick up their food at the restaurant just before closing time.

Of course, many more of these food waste fighting apps exist. A quick Google search will show you the initiatives in your local area!

#3 Put sustainability on the menu

A sustainable menu starts with seasonality. Changing your menu according to what’s in season is easy and offers many benefits: not only will your guests be tempted with limited-available, fresh, and seasonal dishes, but it will also help you cut costs. Seasonal products are abundantly available, which lowers their food costs.

Secondly, don’t waste money by flying in products from across the country - or the world. Buying locally will most likely cost you less, it’s better for the environment, and you can support your local community simultaneously. An even better option is using homegrown produce from your garden!

Another way to keep your menu sustainable is by offering more vegetarian and vegan options. Many of today’s consumers know that reducing their meat consumption is a great way to reduce their impact on the environment. So why not embrace the change and cater to your customers’ needs? If you serve meat, buy it from local, organic, and free-range farms.

Last but not least, serving correctly sized meals will also help you bring down food waste. However, be careful with your value-for-money ratio. Nobody likes overpriced and small portions! 

The rise of “foodie activism” has encouraged many businesses of all sizes to do better regarding sustainability. Making a few changes at a time can already make a big difference for the planet and your customer base. If your restaurant offers delivery, work with service providers promoting eco-friendly courier transportation methods (bike, e-bike, etc.).