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An eco-friendly attitude is increasingly popular as environmental protection has become a priority for many people. Both consumers and businesses are choosing to change their habits. See how restaurants can contribute to protecting the planet and be eco.
The main action through which catering establishments can present a pro-eco attitude is the choice of appropriate products – environmentally friendly dishes and accessories.
Eco-friendly packaging, which is usually paper packaging that is recyclable or biodegradable, is the best solution when it comes to protecting the environment. Using plastic has a negative impact on the environment. The most important is the takeaway packaging, which should be compostable or recyclable. On the premises, on the other hand, you should use reusable plates, cups and cutlery. Eco-friendly packaging is the first aspect that should be considered by restaurant operators who want to take care of the environment.
Plastic straws end up in landfills in very large quantities, and some end up in waterways, endangering aquatic animals. Consumers are therefore increasingly opting for straws made of plastic. It is easy to move away from plastic straws because ecological substitutes are readily available.
Paper straws are a good alternative. Instead of them, you can also opt to buy more durable steel tubes. These will be ideal for serving drinks on the premises.
There are greener and more energy-efficient appliances available in the market than others. It is a good idea to change your lighting to ones that offer energy savings, such as LEDs. They produce less heat and have a longer lifespan than traditional bulbs, resulting in less waste going into landfills.
Restaurant owners can also install low-flow fixtures. Remember to turn off equipment when not in use and implement practices such as only using the dishwasher when it is full. Display signs reminding employees to conserve water and turn off lights when not in use.
The restaurant industry generates a lot of food waste. To change this, you should not buy food “to stock up.” A good solution may be to keep a food waste log to record all the food that is thrown away. This will avoid buying too much food.
Air pollution is largely due to grease fumes that are generated during food preparation. Therefore, those who run food service establishments should ensure that grease separators are cleaned and maintained regularly and that waste storage areas are kept clean.
Buying organic produce is another practice in the spirit of an “eco-friendly” attitude. Locally sourced food has less chemicals in it than food bought in supermarkets, for example, and is often tastier. It also reduces the transport of products over long distances, thus reducing environmental pollution.
Consumers increasingly pay attention to what the food accessories are made of and the dishes in which they receive meals. Therefore, the eco-friendly action of restaurants should be implemented as much as possible. This will certainly make it possible to take a step towards solving global pollution problems.
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