Sustainable gastronomy

Sustainability decisions are about two things: the restaurant owner’s attitude towards the issue and the compelling force of consumer expectations. To a certain extent the profession is forced to operate in an environmentally conscious manner, as the general environmental regulations applicable to it include mandatory selective waste collection, proper food waste management and a ban on single-use plastics.

Sustainability is not merely about a restaurant’s environment, but also its survival

Answers

The “farm-to-table” approach isn’t only trendy but also practical. Short supply chains mean fresh ingredients, a smaller ecological footprint and more stable prices. Involving local producers strengthens community ties and provides an appealing story for the restaurant’s communications: guests appreciate knowing where their food comes from. With the rise of takeaway and home delivery, the environmental impact of packaging has become a key issue. The use of recyclable, compostable boxes or minimal packaging protects the environment and also reduces waste disposal costs in the long run. Conscious menu planning, portion optimisation and the creative use of leftovers can drastically reduce food waste.

For yourself and for others

Sustainability measures are the most effective when guests are aware of them. Pictograms on the menu, short stories about producers or displaying green certifications strengthen trust and set the restaurant apart from its competitors. Transparency is an increasingly important factor in consumer decisions. Training employees to work consciously (sorting waste, energy-efficient work processes) benefits the environment and increases team commitment. Sustainability is already data-driven: inventory tracking systems show exactly where waste occurs and energy monitoring software can optimise consumption.