Sustainability is the capacity to produce goods without overusing resources. It can be practiced in a number of ways. Reducing waste, preventing pollution, adopting clean energy and conserving water are among them.
Montreal’s McGill University takes the definition a step further. “Sustainability means meeting our own needs without compromising the ability of future generations to meet their own needs,” they report, “If every office worker in the United Kingdom used one less staple a day by using a reusable paper clip, 120 tonnes of steel would be saved in one year.”
Here are three sustainable practices at the forefront of the foodservice industry:
When your menu items are comprised of foods and ingredients that aren’t easily accessible at the moment, it costs both your restaurant and your customers more. Naturally, you’ll have to ship in your requirements in order to satisfy those who are simply ordering what you’re offering. Wouldn’t it be easier to simply cook what is in season? OpenTable.com insists that the number one thing you can do make your restaurant more sustainable is to keep your menu seasonal.
The website uses Edinburgh, Scotland’s Scottish Cafe & Restaurant as an example. Its Executive Chef, Suzanne O’Connor reports that the eatery’s menu changes monthly. That way, it can serve the freshest possible produce at its peak. “Even proteins such as seafood and cheese are removed from the menu when she can’t find a good, sustainable source,” reports OpenTable.com.
Believe it or not, your customers want to know they’re supporting local businesses. Utilize your social media accounts, among your other marketing materials, to inform your customers about your support of local growers and other suppliers. It’s also wise to showcase your attention to eco-friendly food resourcing. In a jointly-written article by Heather Putnam, Aaron Daly and Peter Cooke on GreenBiz.com, it is explained that consumers care about sustainability-marketed products.
“Beyond this, consumers are more conscious of how their food is produced and the environmental and social impacts of producing it,” write the trio, “The food retail sector can both satisfy its customers’ buying preferences and drive more sustainable food production in its supply chain by creating industry-wide product procurement guidelines and partnering with NGOs that focus on these issues.”
Depending on where you are located, this may be easier said than done. Restaurant owners who can grow their own produce won’t just save a lot of money. They’ll ensure fresher dishes as well. The same concept can be applied to retail stores. Are you able to produce your own products locally? OpenTable.com reveals that O’Connor doesn’t just advocate local sourcing. Her restaurant started its own kitchen garden!
“She sees it as an opportunity for chefs to learn about how ingredients grow—carrots, cabbage, beets, broad beans—and give the cooks a new appreciation for those items in their cooking,” reports the website, “They are challenged to every bit of what they grow, and the food waste they do have can now go back into the garden as compost.”
How can contactless technology help your restaurant to practice sustainability? Learn all about Taliup Express’ commission-free online ordering system by contacting us today!
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