As in all sectors of the economy, restaurants must also turn their production towards more sustainable formulas and generate less environmental impact. The kitchen should be responsible and aware of the influence it can exert on the consumer.
It seems that French chefs are interested in reducing that impact and several of them have been meeting since last autumn to discuss low-impact gastronomy.
The food sector accounts for 30% of total CO2 emissions into the atmosphere. This implies an environmental impact that can be reduced by adopting other types of habits and favouring local and seasonal products. Here are 5 ways restaurants can go green!
Turn off the lights both inside and outside if they’re not necessary. This applies in case where there are few customers or there’s plenty of sunlight. The same works with the kitchen facilities when not used such as ovens, grill, fryers, etc. Install a motion detector in warehouses, offices and restrooms that will turn off the light when no activity has been detected in a certain amount of time.
Make staff eco-aware
Train employees on energy-saving procedures and on the importance of energy conservation and water use. Inform customers about their energy-saving efforts. In addition seek eco-consulting by professionals which can provide valuable legal advice on how to turn your restaurant into a greener place.
Using less water is crucial. Use the dishwasher and washing machines only when they are full. Install low flow toilets, urinals without water, tank-less water heaters.
Build it green
It doesn’t have to necessarily mean construction. You can also renovate adapt, using recycled and wood floors from managed forests. You can also install a reflective ceiling and other parts that focus on energy efficiency. This includes chairs, tables, paper and other forms of supplies. They can also be replaced with ecological equivalents found easily at retails shops such as Abalo Publicidad.
Above all else when it comes to restaurants, it is food that makes the biggest difference for going green. Offering sustainable and organic food is the first step. Same goes for drinks and wine. Organic wine and food have actually been very popular lately. For the catering professions it is not easy because their distribution channels are not sufficiently developed to supply seasonal produce grown by local farmers. What for a private individual is relatively simple, for restorers it is not so much. And precisely this detail is the one that still holds many professionals to adhere to the idea.
Some prestigious chefs grow their own vegetable garden in the restaurant, there is no doubt – as chefs and nutritionists they do combine their skills to make great tasting & healthy versions of our favorite plates. The consumer on the other hand could also be making things change by demanding greener alternatives, making the type of food that will be used in the kitchens of the future different.