Tips for Sustainability in the Restaurant and Foodservice Industry

Sustainability in the restaurant and foodservice industry has been a trend for several years, with environmentally conscious operators and customers highlighting the importance of conserving resources and minimizing food waste. A restaurant going green can be as simple as installing efficient commercial kitchen equipment or as involved as creating a multi-step sustainability plan to reduce food waste by recycling and composting.

Since ranking as 2015's number three trend¹ in the National Restaurant Association's Culinary Forecast survey, environmental sustainability has remained a hot topic, especially as the availability of food delivery and off-premises dining has increased the amount of waste generated by disposable supplies. With more customers taking notice of these issues, implementing "green" practices in restaurants and other foodservice operations is a good way to save money, lessen the negative impact a business has on the environment, and appeal to an eco-friendly segment of the market.

Try These Environmentally Friendly Restaurant Practices

Whether your goal is to noticeably reduce your restaurant's environmental impact or simply lower your utility bill, the five sustainability objectives below are actionable ideas for owners and operators who want to run a more environmentally friendly business.

1. Complete a Self-assessment & Set Measurable Goals

Energy efficiency in restaurants is an ongoing concern for manufacturers and operators alike. According to the ENERGY STAR Guide for Cafes, Restaurants, and Institutional Kitchens², food preparation accounts for more than a third (35 percent) of the average restaurant's energy consumption, with HVAC close behind at 28 percent; sanitation, lighting, and refrigeration make up the other third. Assessing where your operation currently stands in energy use, water consumption, and waste generation will help you pinpoint specific areas where improvements can be made.

Many utility companies offer free energy audits, which can help you determine where most of your energy consumption is coming from and how you can reduce it, but you can do your own energy survey if your utility company does not offer these audits. Water-use audits or consultations are also available from some water providers and conservation centers, local organizations that work to conserve resources. If this option is not available for your business locally, you may be able to do your own using free water audit software from regional or national organizations.

Accurate inventory is vital to see where you stand with food waste since it can help track how much of which ingredients your commercial kitchen needs and uses each week. Keeping a physical record of what's been purchased, used, and thrown out will help you understand where waste can be prevented in your kitchen.

Once you know where you currently stand with utilities and waste, you can begin setting measurable goals. As you set short- and long-term goals to reduce food waste, energy consumption, and water usage, get your employees involved. Ask for suggestions and develop a new mission statement that incorporates your dedication to waste reduction.

2. Invest in ENERGY STAR Equipment

The foodservice industry uses a lot of power – as much as 5 to 10 times more energy than other types of commercial buildings, according to the EPA – but using energy-efficient equipment in your commercial kitchen can help reduce the amount of energy required to operate.

For many restaurants "going green," replacing old equipment with new, more efficient options is an obvious place to start. The ENERGY STAR program certifies products in several categories³ if they meet the program's standards for efficiency, making it easy to find equipment that improves energy efficiency in restaurants.

Some of these models are more expensive but will save you money in the long run through reduced energy costs. Use an energy cost calculator to estimate how much a piece of energy-efficient equipment can save you over its lifetime.

As with energy efficiency, ENERGY STAR standards apply to water usage: Ice machines, dishwashers, and steamers carrying the ENERGY STAR certification use water more efficiently to aid in your conservation efforts. How you use the equipment is important, too. Only making as much ice as your operation needs and running your dishwasher only when full can help reduce water waste.

3. Upgrade Your Facility

Outside of replacing inefficient kitchen equipment, operators can reduce energy use by replacing outdated light bulbs and light fixtures. For example, LED bulbs require less energy, produce less heat, and must be replaced less often than standard bulbs. Commercial kitchens and dining rooms may require lights to be on constantly, but less-visited places (such as restrooms and storage closets) can benefit from motion-activated sensors that automatically turn lights on when someone enters and off when the room is empty.

Old equipment can also be improved without necessarily being replaced. Consider if some of the options below would help reduce your operation's energy consumption.

• Keeping equipment in good condition ensures it will operate at top efficiency and make sure you're getting the most out of what you already have.
• Installing strip curtains in your walk-in cooler can prevent cold air from escaping and reduce how often the compressor and your HVAC system must run.
• Check your water heater's temperature and adjust it if necessary since heating water to a higher temperature than is needed can add up.
• Turning off the hood when cooking equipment isn't being used can also lessen the strain an operation has on the HVAC system.
• Power down your equipment to conserve energy when it won't be needed for extended periods of time (such as overnight).

Restroom equipment and commercial kitchen sinks can also be modified to make them more eco-friendly. Ensure that all leaks are fixed promptly as even a slow drip can be costly over time, and consider installing low-flow faucets or aerators, metering faucets, or touchless faucets to reduce the water flow from the tap.

4. Reduce Food Waste

Even if you can't commit to running a zero-waste operation, there are several strategies you can utilize to reduce food waste.

• Ensure all employees are trained properly in preparing each recipe. Food prepared differently by each cook can mean more ingredients are being used than is necessary or result in prepped items being discarded because they were prepared incorrectly. For large quantities of food, investing in slicers, food processors, and fruit and vegetable tools can encourage consistency.
• Frequently inventory your food supplies. Adjust your orders according to how often you actually need to restock to prevent excess food from going bad. Follow recommended FIFO (First In, First Out) principles to ensure the freshest food is used first. Serve menu items that incorporate as much of your ingredients as possible, including parts such as stems, peels, and cores.
• Donate food before it expires. Work in tandem with local food banks and non-profit groups that coordinate the redistribution of food resources to those in need.⁴ Donations such as these are likely to come with tax benefits, but it's important to check your local and state laws to determine what and how you can legally donate to community organizations. If it works with your business model, you can consider adding a "Pay What You Can" meal to your menu that incorporates excess ingredients, ensuring those items are served to hungry guests instead of being thrown out once they've gone bad.
• Establish composting and recycling programs. For the bits you absolutely can't use, consider composting on the premises, if it's allowed, or donating to a local program for that purpose. Depending on your location, you can arrange to recycle the aluminum, cardboard, paper, and plastic that often accompanies shipments. Recycling bins and composting bins that are clearly marked for their intended purpose can be placed alongside existing trash cans.

5. Use Eco-friendly Products

Analyze the non-edible components of your operation's food waste – that means packaging and disposables. In addition to speaking with your vendors about ordering items with minimal packaging to lessen what comes into your restaurant, you can assess how food is packaged in your kitchen and what materials are used.

When it comes to your carryout and delivery operations, evaluate how meals are packaged for transportation and think about how much of that packaging is necessary to ensure the product arrives safely. Switch to biodegradable containers, paper straws, and other eco-friendly alternatives made of recycled materials. You can also give customers the option to opt out of receiving plastic cutlery, napkins, and other disposables they don't intend to use. Guests who value eco-friendly businesses usually take notice of these green practices in restaurants since they interact directly with these products.

References

1. 2015 Culinary Forecast (PDF). National Restaurant Association. Accessed August 2021.
2. ENERGY STAR Restaurant Guide. ENERGY STAR. Accessed August 2021.
3. Commercial Food Service Equipment. ENERGY STAR. Accessed August 2021.
4. Reduce Wasted Food by Feeding Hungry People. EPA. Accessed August 2021.