These days if you are a higher-end dining experience, sustainable packaging is a must for restaurant success. Packaging materials are the main contributors to polluted oceans and other water ecosystems. The Earth also does not provide an infinite amount of land for accommodating landfill waste. Therefore, we need to make sustainable solutions for dining in and take-out much more mainstream.
You might remember the viral video on the girl (founder of “Trash is for Tossers” brand) who produced a 12oz Mason Jar’s worth of trash per year and inspired social media users all over the world for a brief moment. Since then, she has opened a bulk only store that is enabling New Yorkers to follow a similar lifestyle. Sustainability is definitely a trend that is here to stay within all industries oriented around consumables. Here are some ways you can be a part of the movement by implementing ecologically conscious alternatives while also increasing the economic potential for your business by riding the sustainability wave.
1. Say ‘NO’ to straws, unless they are bamboo, stainless steel, or some other reusable material of course.
Seattle, America’s most progressive city by a lot of measures, outright banned the use of plastic straws and utensils in restaurants. In the near future, we hope to see this ban also take effect in grocery stores and supplier companies as well. In the meantime, reusable straws are a great option for businesses that want to participate in the efforts to eliminate the number of plastic straws unnecessarily floating around in the ocean and affecting marine life.
reusable straws are a great option for businesses that want to participate in the efforts to eliminate the number of plastic straws unnecessarily floating around in the ocean and affecting marine life
Straws are excessive items that only serve the purpose of increasing the drinking comforts of customers. Offering reusable straws will also increase your customers’ awareness on these important ecological matters. There are many types of reusable straws available on the net and they are mostly much more attractive than the standard plastic straws anyway; hooray for cute & earth-friendly!
2. Stop buying broths in TetraPaks, your kitchen scraps can make a much better version
Fall is here and winter is right behind it, which means your customers will be craving warm soups - the perfect type of meal for a food waste conscious restaurant kitchen. Cheese rinds, onion cuttings, and bones are some of the typical ingredients that get tossed when they should not.
Cheese rinds, onion cuttings, and bones are some of the typical ingredients that get tossed when they should not.
Store bought broths are made unsustainably and put into TetraPak packaging which is only recycled by select companies meaning a large majority of them are put into landfill.
Not only does homemade broth made from kitchen scraps taste fresher and better, it’s lower in sodium and will save you money. Why spend money on bulk containers of broth when you can make your own for free?
3. Incentivize your customers to bring their own take out containers for a small discount
Your customers may be more keen to remember to bring their own reusable take-out containers if they are receiving a small discount for their eco-conscious efforts. By adapting this practice, your business will require fewer packaging materials for take out-- saving you money, reducing the amount of waste produced which also saves money, and significantly reducing the number of styrofoam packages or other complex recycling materials going into the ocean and landfill.
These are some small ways you as a food business can drive the sustainability movement for your community. It is clear that sustainable practices can be synonymous with saving both parties money on their meals.