serving up sustainability

Sustainability is no longer just a trend—it’s a necessity for restaurants looking to reduce costs, attract eco-conscious customers, and build a responsible brand. However, making the transition can seem daunting. The good news? You don’t have to do it all at once. Start small, and gradually implement changes that align with your budget and business model. 

Here’s how:

1.Reduce Food Waste

• Start by monitoring food waste to understand where losses occur. Implement portion control and offer flexible portion sizes to reduce waste. Donation programs and composting can further minimize landfill impact. 

• Initial cost

• Low - potential savings: Up to 5% of food costs. 

• Impact

• The average restaurant wastes 25,000–75,000 pounds of food per year - reducing waste by just 15% can save thousands of dollars annually.
  

2. Source Sustainably

• Begin by sourcing a few key ingredients (e.g., dairy, produce, or proteins) from local or certified sustainable suppliers. As your budget allows, expand to more products. 

• Initial cost

• Moderate, but can reduce transportation expenses and attract conscious consumers. 

• Impact

• Sourcing just 20% of ingredients locally can cut emissions significantly and enhance community support.
  

3. Eco-Friendly Packaging

• Replace plastic straws and cutlery with compostable alternatives. Start by offering reusable takeout containers for in-house orders before transitioning to all-sustainable packaging.

•  Initial cost

• Moderate, but bulk purchases can lower expenses. 

• Impact

• The average restaurant uses 100,000 plastic straws annually—switching to compostable options can drastically cut plastic waste.
  

4. Energy & Water Conservation

• Swap out incandescent bulbs for LEDs (low-cost and quick ROI). Over time, invest in energy-efficient appliances and install low-flow faucets. 

• Initial cost

• Varies ($5 per LED bulb, up to $10,000 for major upgrades), but long-term energy savings can be substantial.

• Impact

• Restaurants that switch to energy-efficient appliances can save up to 20% on utility costs, translating to thousands of dollars in annual savings.
  

5. One Chef’s Trash…

•  Ensure your kitchen and bar are in communication about ingredients that may have multiple uses.

• Many times, an ingredient used in the production of one offering, can have a creative re-purpose in another. 

• For example, we had a bar that used a browned-butter to fat wash a bourbon. Once we removed the butter, we then had a bourbon-infused butter which was used in the production of a pastry dessert. We got twice the bang for our buck on the same butter. Better for the environment and better for our wallets.
   

6. Sustainable Menu Design

•  Introduce a few seasonal, plant-based dishes before fully redesigning your menu. These items tend to have lower production costs and appeal to health-conscious customers. 

• Initial cost

• Low - potential for increased profit margins. 

• Impact

• A 10% increase in plant-based options can reduce food costs by up to 30% while lowering the restaurant’s carbon footprint.
  

Incorporating Sustainability into Your Marketing Strategy

Once you have sustainability measures in place, integrate them into your brand’s story to make an impact. Showcasing your green initiatives in your marketing strategy can strengthen customer loyalty and enhance your restaurant’s reputation.

• Tell Your Story 

• Highlight your sustainability efforts on your website, social media, and in-store materials. Share behind-the-scenes content on your sourcing choices, waste reduction programs, and eco-friendly upgrades to engage customers.

• Use Eco-Labels & Certifications 

• If your restaurant sources organic, fair-trade, or locally-grown ingredients, display certifications on your menu and marketing materials to build trust with sustainability-conscious diners.

• Create a “Green” Menu Section 

• Feature a dedicated section of sustainable dishes and call out plant-based or low-carbon footprint options with special icons or labels.

• Engage Your Customers 

• Offer incentives like discounts for customers who bring reusable containers or opt out of disposable utensils for takeout orders.

By taking incremental steps, you’ll not only contribute to a healthier planet but also improve efficiency and appeal to today’s sustainability-conscious diners. Even small changes can add up to significant cost savings and a strong brand reputation. Additionally, taking advantage of available tax incentives can help offset the initial investment and accelerate your return on sustainability efforts.

Interested in making your venue more sustainable? Let Verified Hospitality help with your personalized sustainability strategy!