Profit margins in the restaurant business are notoriously thin, but it doesn’t take a huge investment of time or money to make more sustainable restaurants. With a few simple adjustments, you can reduce your restaurant’s impact on the environment, and show customers your commitment to your community’s long-term health. Better yet, doing the right thing can also save you money over time.
1. Use compostable or reusable takeout containers
Switch out disposable paper and foil containers for compostable or reusable products. Compostable products are great because they break down quickly in a compost pile, reducing the amount of waste that ends up in landfills. Reusable containers are more expensive, but offer the opportunity to feature branding that can remind customers of delicious food they had during their visit.
2. Eliminate single-use plastic straws
Plastic straws are a significant source of plastic pollution in our oceans—up to 90 percent of it, according to the Florida Department of Environmental Protection. Restaurants can eliminate single-use plastic straws by switching to paper straws or reusable metal or glass straws. A simple note on the menu explaining the switch can inform and educate customers on the restaurant’s goals to be more environmentally sustainable.
3. Install low flow faucets and toilets
Low-flow faucets and toilets are water-efficient and can reduce the amount of water restaurants use daily. By installing low-flow faucets and toilets, you can help conserve water, an essential resource, and save money on your water bill. How much? The EPA estimates that toilets with a “WaterSense” rating can cut the average office building’s water consumption by 1.2 million gallons—saving more than $10,000. Your mileage obviously may vary, but the dollar savings are real.
4. Install LED light bulbs
LED light bulbs use less energy than traditional light bulbs and last longer, reducing the number of bulbs that need to be replaced. In addition, LED bulbs are more energy-efficient and cool to the touch, which can reduce the amount of air conditioning required during hot days. You’ll pay roughly double for each LED bulb up front, but LEDs use 75 percent less energy and last much longer than fluorescent bulbs. It’s a short-term pain for a long-term gain.
5. Reduce food waste
Food waste is one of the biggest contributors to both environmental damage and damage to your bottom line as a restaurant operator. Using resources like fuel and cooking oil to make food that just goes into the dumpster also means putting more demands on the trucks that haul your waste. And food that rots at the landfill increases damaging methane production by nearly 10 percent. By monitoring food waste and tracking the items you throw out, you can adjust recipes, control portions and right-size your ordering for raw materials. And if you do have waste? Avoid sending it to the landfill by donating it to an organization like the Greater Boston Food Bank—which works with restaurants and other food industry partners to divert food products that are still edible but can no longer be sold.
6. Offer vegetarian options on your menu
Meat production is a notorious contributor to greenhouse gas—almost 25 percent of global emissions, according to a study by the Food Research Institute. Offering vegetarian and vegan options on your menu can reduce your restaurant’s environmental impact while diversifying the options you offer your customers.
7. Cut back on paper usage
Restaurants can reduce their paper use by opting for QR-code digital menus, emailing receipts, and reducing the amount of paper napkins and tablecloths they use. Using an online reservation system can reduce the need for paper reservations or waiting lists.
8. Plug in to a sustainable waste oil recycling network
Used cooking oil is a fact of life for most restaurants, but it shouldn’t be just toss-it-and-forget-it. Providers like Lifecycle Renewables pay restaurants to collect their used oil and turn it into carbon-neutral heating oil—creating a much cleaner and greener local energy cycle.
Need some help making these changes? Talk to Lifecycle Renewables to learn how operators are making the most out of the transition to more sustainable restaurants.
