Sustainability has become one of the top priorities for restaurants. Diners are also expecting restaurants to be more responsible and are more conscious of where their food is sourced from. Here are some ways to make your restaurant more sustainable.
Go with the Seasons
It’s important to cook what’s in season and change your menu to reflect this. Many restaurants now choose to change their menu each season and alter menu choices if there isn’t good-quality food available. Doing this ensures that the food being served is sustainable and ethically sourced. It also ensures top0quality dishes and gives regular customers some variety.
Find the Right Producers
Finding reputable producers is easy if done right. One restaurant owner has an online test for potential producers to ensure they operate ethically and follow sustainable practices. Family-owned businesses are usually more reputable, and owners should go to visit the farms to look at the different ingredients.
Be Efficient
Energy-efficiency is often overlooked, but it’s an essential part of sustainability. Appliances should have a good rating to save money and contribute to the environment. If your appliances aren’t working at their best capacity, then it’s best to replace them. You can find appliances such as a Display Freezer at https://www.fridgefreezerdirect.co.uk/glass-door-refrigeration/single-glass-door-freezers.
Buy in Bulk Locally
Buying locally and in bulk saves you money and cuts down on delivery charges. It also enables restaurant owners to support small businesses and serve the freshest food. Peak-season produce can also be purchased for a reasonable price and preserved.
Grow Your Own Food
Some restaurants have set up their own gardens to grow their own produce. It gives chefs more enthusiasm and pride in the ingredients they are cooking as well as teaching staff members about how to grow produce. The food waste can also be added to compost instead of thrown away.
Start Small
Don’t go for big sustainable ideas until you’re ready. Start with small changes such as using linen napkins and recycled paper for menus. Work out the costs of energy-efficient appliances and start by purchasing the essentials instead of revamping the whole kitchen. You can also hold regular meetings to share ideas with staff members. It takes time to make the changes you want, but it’s worth it.
