Checking if your favorite restaurant has more than just good food
No secret anymore that most restaurants are not exactly environmentally friendly. They are big consumers of energy and water and produce huge amounts of garbage. However, today more and more people in the restaurant industry are conscious that there is more about it than just good food on the table.
Becoming responsible or "green" for a restaurant can feel like climbing Mt. Everest. Is not possible to upgrade all restaurant equipment to energy saving models and to train entire staff to separate paper and plastic overnight.
Most of customers understand that it takes time, but they also demand to see that basic easy measures are in place until the big renovation takes place. Such measures are easy to implement and won’t break the bank.
Here are some of them, to be observed:
Getting rid of Styrofoam: in most restaurants and other food places it is found in the form of take out boxes, coffee cups and various shapes to move or store food. Styrofoam never biodegrades or is not recyclable in any way and plenty of friendly environmental alternatives can be used instead.
Buying local foods: reduces the carbon footprint since food isn't being shipped or carried from one country to another, using far less fuel. And in addition, it helps local farmers sell their production to a local user.
Growing own food: having a restaurant garden is among one of the hottest menu trends at the moment. Even if there is not enough space for a big garden, there are surprising possibilities to grow food on raised beds or rooftops, if that is an option.
Composting food waste: it is a natural fit for restaurants producing large amounts of organic waste. Composting is easy to do having a station set up, or connecting with local farmers to pick up the compost periodically.
Recycling: can be easily done if there are selective waste stations set up in all areas, such as the kitchen, entrance and hall, bar and office. The next important step is training the staff and make them understand this is important.
Flow saving for water consumption, energy saving ventilators, movement sensors as well as economical lightning are also few solutions who are cost cutting and show care for resources.
Speaking of care, well informed and friendly staff is always an valuable asset especially if you as customer are in need of a special dish- gluten free, lactose free, for example- and the kitchen does not provide you with this information in the menu.
Nothing compares with a good meal or your favorite food. And although taste makes the difference, more customers are considering a much bigger picture than before, when it comes to origins, ingredients and process. By doing that, there are chances both offer and demand adjust better to each other, to a new level of customer satisfaction.
