Each year it seems consumers demand more and more, but recently the trend has been less; less waste, that is. Food sustainability is currently one of the biggest trends in the restaurant industry. Not only do customers appreciate when a restaurant does their part, but they’re also more apt to visit. When it comes to revamping your operations to become more sustainable, it’s a big ask. However, there are many small changes you can make that are inexpensive and relatively easy! We’ll walk you through a few of them.
Buy in bulk
We all know plastic is an inevitable downfall of packaged goods, but there are many things you can do to cut down on your contribution. Buying in bulk to avoid excess packaging is a great way to help reduce the amount of plastic coming through the door. It’s not always plausible to order fresh ingredients in bulk, but this can cut down on a lot of plastic.
Meatless Mondays
Going Meatless has been gaining traction for many years, but introducing a few meatless menu options can actually help to lower greenhouse gas emissions! Not only are meatless options more sustainable, but they can also save you a lot of money. Vegetarian and vegan menu options have a significantly higher profit margin. SGC Tip: Use Meatless Mondays as a fun, rotating, weekly special
Grow your own herbs
Creating a garden is no small task, and it certainly takes a lot of time and effort for it to flourish. However, growing a few essential herbs on-premise can drastically increase an establishment’s sustainability. Local herbs can be moved to your windows and be a selling point for your establishment. Quickly spruce up your décor with fun planters and let your herbs flourish. Let your guests see the food they are about to consume and use it in your menu pitch!
Cook Seasonally
Think about what is grown within your geography during certain months and stick to those essentials. If strawberries aren’t grown in your region during January, yet you buy them “fresh,” this means they’re coming from very far away. Whenever possible, try to stick to foods that are seasonally available within your area, and you’ll be supporting sustainability.
Eco-friendly disposables
Disposables can be a tricky beast when considering carry-out and delivery. There are many options that can be replaced by recyclable, renewable, or reusable alternatives. For example, straws, utensils, plastic bags, and more can be made with natural products like bamboo, sugarcane, PLA plastic, or paper. Consider what uses your disposables will have and find an alternative that meets those needs. For instance, if your guests are ordering smoothies to go, paper straws may not be a good alternative.
Educate your staff
Taking the time to educate your staff on sustainability is a huge step in keeping your establishment on the right track. Are your staff members throwing out parts of food products that are usable? Do they understand what can and cannot be recycled? Teaching your staff to cut down on waste can not only help your establishment to be more sustainable, but it can also help you keep costs down. That’s a win in our book!
Don’t be afraid to toot your own horn! Consumers want to know they are supporting an establishment that cares. If you use only bio-degradable disposables, let the public know! If you grow your own greens on-site, play it up with social media posts showing the growth of your garden. Remember, every behind-the-scenes moment of your restaurant is integral to establishing a persona online.
Herb Salad with Lemon Dressing
ingredients
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1 medium head lettuce torn - SGC# 191456
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3 cups fresh mint leaves torn - SGC# 193391
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3 cups fresh basil leaves torn - SGC# 193458
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2 cups fresh parsley leaves torn - SGC# 193136
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2 cups fresh cilantro leaves torn - SGC# 193201
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1 cup fresh dill fronds rough chop - SGC# 196220
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1/4 cup pumpkin seeds - SGC# 451238
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1/4 cup almond slices - SGC# 141452
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2 Tbsp sesame seeds - SGC# 171157
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1/2 tsp red pepper flakes - SGC# 171033
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3 Tbsp olive oil - SGC# 053059
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2 Tbsp lemon juice - SGC# 082214
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salt - SGC# 052100
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Pepper - SGC# 169540
DIRECTIONS
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Prepare all your ingredients. Wash and dry herbs and greens. Tear lettuce leaves into bite-sized pieces. If mint and basil leaves are big, tear them into bite-sized pieces. Rough chop the rest of the herbs. The herbs are key ingredients in this salad so it’s not necessary to finely chop them.
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Make the dressing. Pour lemon juice in small bowl. Slowly drizzle oil and whisk to combine. Add salt and pepper to taste.
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In a large bowl, mix lettuce and herbs together. Sprinkle about ¾ of the nuts and seeds on top.
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When ready to serve, add dressing and gently toss together. Add remainder of nuts and seeds on top. Enjoy!
