More and more people are getting conscious of the environment, and they are ensuring that they choose a lifestyle that can be called environmental-friendly. Even when they are eating out, they are more self-conscious on which restaurant follows all the ethical rules and regulations. But is it possible for every restaurant to follow the same, especially in small restaurants? If you think it over, it isn’t as difficult as it seems and restaurants can follow some basic rules to make it more ethical and environmentally friendly.
Source local products
Sourcing food holds special importance for restaurants and their customers. Most customers will opt for a certain restaurant if they know all about the origin of the food. Sourcing your food locally can reduce the food miles it covers. You know the further the food travels, the lesser is its nutritional value. Nowadays, most of the foods we eat are flown from abroad or it travels many a mile before it reaches the table. So, one option for restaurants to try is to grow their own produce. Well, even if there is limited space, it is possible that you can cater to the needs of your exclusive customers, especially when they are conscious about what they eat.
Ethical food categories
There are certain “ethical” food categories that can be certified as organic, genetic modification free, free-range, abiding by free trade, humanely produced, sustainable, and more. However, these ethical values may not be the same for all. Free-range eggs are preferred nowadays because of animal welfare concerns and that they may be more healthful and nutritious. So, including these types of foods may be one way of staying more ethical and sustainable.
Reduce plastic use
The one way that most restaurants can help the environment is by reducing the use of plastic. If you are clueless about how to reduce plastic, the simplest way to do the same is to stop or reduce the use of straws. Instead of using plastic straws, you can try paper straws or straws made out of bamboo and leaves. Also, restaurants must ensure that fresh produce should not be wrapped in plastic. Restaurants must also get rid of Polystyrene or Styrofoam cups and instead use paper cups.
Reduce food waste
Reducing plastic is not the only way to move towards a more environmental-friendly world, you should give reducing food waste considerable thought. The food sector produces tonnes of food waste every year and it is certainly a cause for concern. When you reduce food waste, you do not only help the environment but also help the business. So, you must never over-buy and should also store and label the food correctly. You should also consider the stock management and keep the rotation system in place. Consider the first-in, first-out rule, and always consider keeping a stock inventory so you have the details about what exactly you have in stock. You can also connect with a charity organization or a local food bank to give away your extra meals, this will ensure your meals are being used efficiently instead of going to waste.
Boost energy and efficiency
All restaurants must ensure they reduce the environmental impact and save more by following some basic steps. When you are buying appliances always choose an appliance that is an energy-efficient product. You can also upgrade your lightbulbs. Traditional incandescent bulbs are probably the cheaper option but can reduce the hours to 1,000 to 2,000 hours when you compare to a sat 60 watt LED bulb which can last for many hours almost from 10,000 to 25,000 hours.
Ethical norms are not only dependent on the restaurant only, but there is a host of people involved who brings the food onto the plate, such as farmers, truck drivers, purveyors; those who transport the food, and those who package it. It may even involve the people in the government, who ensure the norms are followed and there is no negative impact on the environment or on us.
After following these simple steps businesses can establish true ethical credentials. However, one cannot implement all the rules at one go. It will take time, but setting clear goals can help you get there eventually. When you are responsive and reflective it may impact a changing space, as consumers are spoilt for choice and may become more demanding in the near future.