ZERO WASTE RESTAURANT

Foodservice industry owners are looking for ways to stand out from the competition. But Competitors are offering the same high standard, comfort, location, customer service, and quality. One way to stand out from the competition is to move towards zero waste. It sounds big, but you can do it in simple steps and over time, rather than through a big cultural shift in your business. 

By adopting a zero-waste kitchen, the foodservice industry can significantly reduce this unnecessary trash. This not only reduces the amount of waste going to landfills but can also save the restaurant’s money. 

Moving to zero waste will show the public you not only care about the impact of your hotel, but your business have corporate social responsibility. And it will put you in the lead among your competitors. 

There are several restaurants that achieve zero waste status in a number of ways these include: 

  1. Local foraging, ethical suppliers, composting and reusable food containers.
  2.  Any food waste from the kitchen is recorded and steps are put in place to avoid it happening again. Frequently uneaten dishes are noted down and either altered or removed. 
  3. Some restaurants prove that not only zero-waste dining possible but zero waste drinking is too. Nothing is wasted and each ingredient is ethically sourced. 
  4. Restaurants in Scotland are even offering food containers to consumers with leftover food on their plates. This also helps remove any awkwardness people might feel asking for one.
  5.  Some use quality, fresh and healthy ingredients with nothing thrown away.
  6.  Some establishments are choosing to create a zero-waste kitchen by dropping disposables and coming up with innovative ways to use all parts of their food.

How to become a zero-waste restaurant   

  1. An important first step is to check your current waste generation to figure out the sources, types, and volumes of trash being generated in your business.
  2. Set Specific Waste Reduction Goals
  3. Engage Employees in Zero Waste Management Team 
  4. Recycle, Buy Recycled and use Natural Content
  5. Reduce your use by giving Offer to customers a discount if they bring their own mugs, containers, etc. 
  6. Set up a rendering service for your grease waste, fat or used cooking oil.
  7.  Assess your restaurant’s packaging practices to see if you can reduce or replace your current takeout products. 
  8. Keep customers informed about the implementation of any new zero waste policy and Get feedback from them.
  9. Place signs around the store, letting customers know how they can help in your effort to go “Zero Waste.” 
  10. Suggest donating surplus food to a community meal service or directly to those in need. Acts of kindness can knock the dead.

Change doesn’t happen in an instant, but by taking many small steps, restaurants can achieve the fundamental goal: a zero-waste operation. It’s good for the environment, good for mankind and ultimately, good for the bottom-line.

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