By Rosemary Hunt, RA Helpline Advisor
Sustainability and the future health of the planet, the ocean and people in general are becoming increasingly critical as society begins to look at our place in the world and the responsibilities that go with this. As people seek to deal with organisations that are conscious of their carbon footprint, pressure is on businesses to step up, take some responsibility and contribute to the changes needed with sustainability practices.
Talk to your suppliers about cutting down the packaging they send produce in or look for one who will. Can you get your fruit and vegetable delivery in reusable crates? Where possible, work with reusable containers to eliminate disposable and recyclable packaging altogether.
What is Sustainability?
Business Sustainability is broad and far-reaching – it is much more than recycling and even the environment in general – and includes the mental health and well-being of your employees and the economic sustainability of the business. Sustainable businesses look to minimise their impact on the planet and for hospitality businesses this will include addressing issues like considering your carbon footprint, shortening the supply chain, food wastage, packaging, water and energy consumption, recycling, and more.
Why?
Besides the obvious – the minimisation of your impact on the environment – there are a variety of other benefits to justify a sustainable approach.
Customer engagement
When your business’ values align with those of your customers, they are much more likely to return. Research carried out by the UK Sustainable Restaurant Association revealed that over 80 per cent of respondents said that a business’ sustainability practices had been a deciding factor when choosing where to eat. By sharing your sustainability strategy with the community, some groups of people will feel more compelled to at least try your restaurant and may become loyal customers. You may also appeal to a broader range of people, if, for example, you add a wider range of vegetarian and vegan options to your menu.
Employee engagement
Not only do people want to spend their money in sustainable ways, but they want to earn it sustainably too. Having a strong social conscience embedded in the workplace culture can significantly boost staff morale, motivation, and retention.
Reduction of costs and innovation
Sustainable food sourcing can lead to a more refined, varied, and high-quality menu. Improvements to your supply chains for consumables, as well as using less power and water, can also result in significant savings for the business.
Ways to improve your restaurant’s sustainability
Making a move towards sustainability is not an overnight process, either physically or mentally. Setting big picture goals and then breaking them down into what is achievable now versus what can be achieved in the future can be a good approach. Making realistic, incremental changes on a consistent basis will take you a long way.
Research creative ways to reduce your waste and find out what it will cost you to invest in energy-efficient equipment. Set yourself up for success by getting your staff on board and creating the ethos and infrastructure you need to move forward. As awareness grows, new sustainable business opportunities are constantly entering the landscape.
Cook what’s in season and partner with local suppliers
Shorten your supply chain by keeping the menu seasonal and partnering with local sustainable producers, as well as preparing as much as possible in your own kitchens – know the provenance of each of your ingredients.
Talk to your suppliers about cutting down the packaging they send produce in or look for one who will. Can you get your fruit and vegetable delivery in reusable crates? Where possible, work with reusable containers to eliminate disposable and recyclable packaging altogether.
When you buy local, there is less transport required, which equals lower carbon emissions compared to shipping or flying. The less your produce has to travel means reduced opportunity for damage. By adding some local suppliers to your supply chain, you will also be supporting small, independent businesses (like your own).
Add vegetarian and vegan options
One way some individuals are choosing to cut their carbon footprint is to reduce meat and dairy consumption. Adding more vegetarian and vegan dishes also comes with the added bonus of attracting a rapidly growing consumer base who are particularly environmentally conscious. Their decision to eat at your restaurant will be heavily influenced by your sustainable practices. Make sure you clearly label vegan or vegetarian dishes on the menu, otherwise they may not feel confident to order.
Use sustainable food packaging
There are three main types of sustainable food packaging that you can use: biodegradable, reusable and recyclable.
The most popular one for restaurants is biodegradable, which is single-use and will disintegrate in a few days to months. Biodegradable food packaging is usually made of plants or plant waste and is a popular choice in the food and beverage industry.
Recyclable packaging is also single-use, but instead of disintegrating, it must be sent for processing. Finally, reusable packaging is, as the name suggests, something that can be used for years. Because it needs to be durable, it’s most often made of glass, wood, aluminium, bamboo, or even recycled plastic.
One step many café businesses take toward being more sustainable is encouraging customers to bring their own food or drink containers. Consider offering small discounts for people who bring their own as a way to motivate them to make a habit out of it and sell your own reusable cups for those who don’t have one already.
When you can’t avoid giving out single-use cups:
- Avoid disposable stirrers – provide metal spoons instead to use at the counter.
- Use compostable cups – at least steer clear of non-recyclable cups.
- Don’t hand out lids unless necessary – and only if they’re recyclable or compostable.
- Provide recycling and compost bins that are clearly marked for what goes in them.
Switch to environmentally friendly detergents and cleaning products and rid your café or restaurant of hazardous chemicals.
Scrap paper and go digital if possible
Rather than paper menus, consider blackboards or even digital menus featuring QR codes. Some receipt paper is both toxic and expensive. Cut down on paper with a POS system that can send digital receipts to customers. If they want a receipt, ask if they’d like it emailed rather than printed. This is also an opportunity to grab their email address and add them (with permission) to your customer database.
Reduce water usage
- Restaurants and cafes go through a great deal of water. Ways to start saving water might include
- Running dishwashers only when full
- Dual-flush toilets
- Installation of flow restrictors and motion-sensor taps.
Use less energy
- Switch off as many electrical appliances as you can at night so there are no unnecessary lights or machines on standby overnight. Use energy-efficient light bulbs and sensors for the lights in the toilet, and check if your fridges, freezers, and brewing equipment are energy-efficient too.
- If you rely on high-energy equipment, set some rules about when to have it off or at least on standby.
- Buy energy-efficient equipment. Although sometimes more expensive initially, they consume less and the long-term energy savings of using energy-star-rated microwaves, ovens, and exhaust fans far outweigh the upfront costs.
- Maintain your equipment – thoroughly cleaning and maintaining all your equipment and appliances ensures they run as efficiently as possible.
Waste no waste
- Look for alternatives to landfill for your inevitable waste.
- Support a food bank or a local food rescue group such as KiwiHarvest with the donation of food left at the end of the day that isn’t suitable for serving the following day.
- All your food waste (both from inside the kitchen and from customers’ plates) can be donated to community gardens or local farmers for compost.
- Recycle waste kitchen oil and fats through a third-party bio-fuel manufacturer.
- Used coffee grounds make great fertiliser, so why not make it known to customers that they can help themselves to bags of your coffee grounds to fertilise their garden?
- Reduce and reuse – if all else fails, then recycle
The mantra “reduce, reuse, recycle” refers to the things we can do to lower our environmental impact – in order of priority. Only a small proportion of recyclable packaging is actually recycled in the end – even when it goes to recycling facilities. Therefore, it is much preferable to reduce consumption in the first place. For things you can’t reduce, opt for second-hand or reusable alternatives that minimise the need for more production and carbon emissions.
When these aren’t viable options, you should opt for recyclable things that are better than single-use products destined for landfill.
Get separate bins for food waste, glass, plastic, cardboard, and general rubbish. The more organised your recyclables are, the easier the whole process becomes.
Get your employees onboard
If you create a workplace culture where your employees feel comfortable voicing their ideas and opinions, then you’re much more likely to hear suggestions from your staff on other ways your café/restaurant can become a truly sustainable and eco-friendly business. Encourage your staff to share their own ideas around sustainability initiatives for the business.
Initiatives for employees might include:
- creation of a safe place for staff to store their bicycles during their shifts, thereby encouraging them to ride to work
- provision of a loan to enable the purchase of a bicycle for those employees who do not have one
Not only is this good for team morale, but it highlights your company values and encourages staff to feel positive about the business they work for. Take the time to educate new employees on the importance of sustainability and eco-friendly products and techniques and include information on your sustainability journey in your employee handbook and as part of induction.
It’s much easier to put these initiatives in place when the whole team is on the same page and sharing a common goal to reduce your café or restaurant’s environmental footprint.
Communication with your customers and the community – publicise your efforts
Make it clear that you are passionate about sustainable practices, and that you want customers to get involved. Use your social media accounts to promote your dedication to being an eco-friendly business and ask customers for ideas on how to bring in more sustainable techniques and methods. Share updates and statistics on your progress and new initiatives.
When you’re vocal about your steps towards sustainability, it gets customers and staff buzzing and engaged with your brand.