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How to Run a More Sustainable Restaurant

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How to Run a More Sustainable Restaurant

How to Run a More Sustainable Restaurant
December 16
20:54 2014

What follows is a quick overview on how you can run your restaurant more sustainably.

Waste (Scotland) Regulations 2012

Since 1st January 2014, businesses have been required by law to resent metal, plastic, glass, paper and card for separate collection, in accordance with the Waste (Scotland) Regulations. Businesses which produce over 50kg of food waste per week also need to present it for separate collection from this date.

Local seasonal produce

Try to develop menus around seasonal, local produce in order to to help reduce food miles. Request that produce is delivered in returnable crates to help reduce packaging. If possible, try to grow produce in your gardens or grounds.

Drinking water

Scotland’s tap water is amongst the purest in the world and comes with a far lower environmental footprint than bottled water. Determine whether a move to jugged tap water may be implemented through increasing revenue from other areas.

Furniture reuse

When refitting your establishment, reduce landfill by donating unwanted furniture to a reuse organisation or charity. This also reduces virgin materials being used in the production of new items.

Energy-efficiency

Ensure doors are kept closed except when in use to help maintain the temperature of your premises. Invest in an automatic closing mechanism if one is not already installed. The fitting of draught excluders will also help to prevent heat loss, improve comfort and cut costs.

Staff engagement

Your employees are your eyes and ears around the business and can identify areas where losses may be occurring. Provide a suggestion box for staff to suggest ways to improve efficiency. Discuss resource efficiency at staff meetings to maintain awareness and motivation. Regular training can also encourage staff to think about their daily activities and how they consume resources.

Condiments

Where possible, replace individual portions/sachets with tamper-proof dispensers, pourers and shakers to reduce waste and avoid contamination. Only provide food such as salad garnish, butter portions and toast on request, rather than as standard.

Menu

Consider having a seasonal fare board which can be easily changed during the year. If you need to change standard menus, ensure that they are printed on recycled paper and fitted in reusable plastic sheets. Avoid using laminated paper, which cannot be recycled.

Visit www.resourceefficientscotland.com or call free on 0808 808 2268 for staff training guides, inspirational case studies and practical tools.

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Catering Scotland

Catering Scotland

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