Eating is becoming an act of environmental responsibility. This question is making gastronomy and catering understand in a different way.
It is increasingly valued that restaurants are sustainable. Restaurants that respect the natural environment, that take care of the origin of food, recycle and separate waste, save energy and value their workers, are increasingly in demand.
There are no official seals certifying that a restaurant is sustainable. At the moment only labels such as Ecocook, Bcorp or Biosphere are the only ones that can assure us that the restaurant is committed to good practices.
Sustainable restaurants have become a trend that will continue to grow.
In this post we follow up with some tips for making a restaurant sustainable.
Saving water
Water is a source of expense and a widely used resource in hospitality. In order to avoid wasting water, strict maintenance of equipment, audits and improvements in management systems must be carried out.
Some examples would be to use systems that minimize the expenditure on toilet chains, coffee machines, dishwashers, irrigation or install taps with motion sensors. Another good example of water-saving equipment would be decarboniser tanks.
Some of these sustainable restaurants also opt for the implementation of new systems for recycling water or collecting rainwater.
Using ecological and local products
More and more diners are demanding local products as long as they contribute to improving the local economy and do not pose a threat to the environment.
Sustainable restaurants base their menu on locally sourced organic food. These local products contribute to improving the local economy and do not pose a threat to the environment. It is about complying with the so-called “FLOSS” rules: Fresh, Local, Organic, Seasonal and Sustainable.
Donate leftover food
In Spain, it is estimated that each establishment throws away an average of 3,000 kilos of food a year.
Donating this leftover food and contributing to local consumption can be done through alliances with companies and associations that distribute these leftovers.
Many establishments also choose to serve the quantities according to the actual consumption of customers. This also reduces waste and cooks just the right amount.