{"id":43605,"date":"2021-10-28T14:00:42","date_gmt":"2021-10-28T12:00:42","guid":{"rendered":"https:\/\/ecobnb.com\/blog\/?p=43605"},"modified":"2021-10-28T14:18:42","modified_gmt":"2021-10-28T12:18:42","slug":"restaurants-zero-waste","status":"publish","type":"post","link":"https:\/\/ecobnb.com\/blog\/2021\/10\/restaurants-zero-waste\/","title":{"rendered":"Can Restaurants Be Zero Waste?"},"content":{"rendered":"

One-third of worldwide food production is wasted<\/a> in the food supply chain, resulting in environmental, economic, and social consequences. Restaurants<\/strong> rank second in terms of organizations responsible for food waste<\/strong> production, and a considerable portion of restaurant expenses “goes to waste.” However, everything has been going green in the last few years, and so are restaurants. A new style of dining is striving to eliminate food waste altogether. But, can restaurants be zero waste? Let’s dive into the topic.<\/p>\n

What does the principle of zero waste represent?<\/h2>\n

Many believe that it is enough to conscientiously recycle waste to fight climate change<\/strong><\/a>. It certainly helps, but it is not the ultimate solution. Recycling<\/strong> requires significant financial resources – construction of recycling plants, waste collection vehicles, energy resources. It also pollutes the environment – during the production process, in the form of exhaust gases of waste collection vehicles, etc. Within the zero waste movement, recycling is seen only as an alternative to waste elimination or reuse. And, although it is included in the zero waste model, it is meant to be used only in cases where we can do nothing more suitable.<\/p>\n

\"A
Nothing beats growing your own produce<\/div><\/div>\n

The concept of a zero-waste movement that tells us it is possible to produce virtually no household waste seems utopian. However, if we follow its five simple principles (5Rs<\/strong> – refuse, reduce, reuse, recycle, rot) – in precisely that order, we can achieve it to a great extent:<\/p>\n

    \n
  1. Prevention, reduction<\/strong><\/li>\n
  2. Reuse of what we already own<\/strong><\/li>\n
  3. Recycling what we cannot reuse<\/strong><\/li>\n
  4. Composting everything else<\/strong><\/li>\n<\/ol>\n

    However, a certain amount of waste is inevitable, but it is necessary to strive to minimize its generation. This concept is very relevant for the food industry, too, especially in this day and age.<\/p>\n

    How can restaurants be zero waste?<\/h2>\n

    The goal is to reduce the restaurants’ environmental impact while still operating profitably, with the bonus of establishing eco-conscious credentials<\/strong> among customers. Yet, finding suppliers and distributors that can satisfy requirements such as biodegradable packaging and working out how to recycle damaged equipment are just a few of the problems that come with such a bold vision. Thankfully – it is more than attainable, joining the new wave of sustainable gastronomes.<\/p>\n

    Buying consciously<\/h2>\n

    The parts of the production chain in which the most significant losses occur are packaging<\/strong> and meal preparation. This process begins with the groceries. Most waste is generated through the procurement of raw and primary foods. Sadly, we often cannot influence large systems that have existed for a long time and have a specific way of working. Suppliers also sometimes do not want to adapt to this new zero-waste<\/strong><\/a> concept.<\/p>\n

    However, buying from small, local businesses<\/strong> can be a great solution.<\/p>\n

    \"Vegetables
    There should be no place for plastic in the supply chain<\/div><\/div>\n

    The zero-waste principle recommends not accepting anything from the supplier that comes in packaging that is impossible to reuse. Fresh food<\/strong> suppliers should use crates, paper bags, and sacks and completely eliminate plastic<\/strong><\/a>.<\/p>\n

    You can buy such foods that come in a jar, for example, instead of a can. You can later use the jars to store spices in the kitchen, as well as, for example, to pack soups and cold-pressed juices for delivery.<\/p>\n

    Eco-friendly delivery<\/h2>\n

    Meals can be packed in returnable glass packaging and thus avoid classic boxes made of styrofoam, plastic, and other materials that are harmful to the environment. The first thing that is healthier for each of us is that warm food is packed in a glass – there are no unwanted toxins. It also allows everyone to get a hot meal upon delivery. Glass packaging is suitable for reheating dishes in the microwave or oven. Delivery can be made by bicycle as much as possible, so that couriers do not create traffic jams, do not emit unwanted gases and at the same time bring the meal to the address quickly and efficiently.
    \nAlso, customers can have the option to order daily menus a day in advance to determine the number of meals you should prepare and reduce wastefulness.<\/p>\n

    The changes you can implement in your service<\/h2>\n

    Even small changes<\/strong> can lead to great things and help our planet. Some adjustments to your business model that can make your restaurant greener:<\/p>\n