Sustainability and the Food World
Of all the restaurant trends to watch, eco-consciousness is tops with consumers. As COVID-19 vaccinations are given to more and more of the population, people are expected to return to restaurants in record numbers. Their concerns are moving away from cleaning and safety—although that remains vitally important—and more toward sustainable practices. From local produce to recyclable containers and sustainable ingredients, customers want to see restaurants caring about the earth.
Plastics and the Pandemic
Prior to the pandemic, plastics were being phased out in many ways. Paper straws, paper cups, cardboard takeout containers and more were being used by restaurants in order to reduce the use of plastics. But the pandemic brought it back. In addition to traditional items like plastic wrap and airtight packaging to protect against virus transmission, there was also the need for plastic screens between workers and customers, along with items such as disposable masks and gloves, and plastic face screens. This creates a rise in plastic waste, which is dangerous for the environment. While some of the items can be repurposed and others will still be in use for months to come, there is a need for food professionals to be aware of the issue and find ways to combat it.
Food and Ingredients
According to the United Nations Food and Agriculture Organization, food waste is a massive worldwide problem. The environmental statistics are staggering—1.3 billion tons of edible food waste, a carbon footprint of 3.3 billion tons of “CO2 equivalent of [greenhouse gas] released into the atmosphere per year,” and an annual economic consequence of $750 billion. There are ways to fight the problem.
Many restaurants are trying to keep food waste as low as possible. Utilizing “waste” ingredients in new ways is the perfect place to start, such as cooking vegetable greens that used to be thrown away. Items like cauliflower leaves and carrot greens are not just edible, but delicious. More and more restaurants are also moving to local food producers for menu staples, which cuts down on industrial food waste and helps local farms stay in business. And, of course, being away from sustainable seafood lists is vital. By offering customers these menu options, chefs have the opportunity to innovate, keeping menus interesting and perform eco-consciousness.
Reducing Waste
Figuring out how to reduce necessary waste is another important eco-consciousness trend. Incorporating composting can make a significant difference. Some restaurants have their own composting bins; a few go further than that by using comport in their own restaurant gardens. But not everyone has the space available for such measures. This is where commercial composting companies and appliances come into play. More and more companies are offering composting appliances for restaurants that can be easily fit into existing kitchens. There are also composting haul-away services, which pick up compostable waste and take it to their own plants for processing.
On the direct to consumer side, compostable containers are ideal. Offering customers take-away packaging that they can compost on their own (or at least that can be recycled) is important. Even as more people are projected to return to dining in restaurants, the numbers of people who want take-out and want to take home leftovers aren’t likely to decrease. Make sure your customers know that your packaging is compostable, recyclable or reusable so they can make their own decisions about how to deal with waste at home.
More Ways with Waste
While reducing food waste and offering composable, recyclable options for packaging are two major restaurant trends for eco-consciousness, there are other ways to combat restaurant waste. Cooking oil can be collected and repurposed for biodiesel fuel. Organic, biodegradable cleaning products are widely available, offering green ways to keep things clean and sanitized. Plant-based menu options lower the carbon footprint and take advantage of the flexitarian trend among consumers. It’s financially helpful as well.
International organization Champions 12.3 published a study in February 2019 that showed the average restaurant (from small local places to multi-million dollar chains) saved “$7 for every $1 invested in reducing kitchen food waste.” Champion member Michael La Cour, managing director of food service for IKEA, stated, “Reducing food waste goes hand in hand with reducing costs… We’ve been able to significantly reduce food waste in our restaurants by setting short-term, actionable goals. It’s a strategy everyone can do, and if more food businesses take on the challenge, they can see similar results.”
Eat Well,
Dawn Ferchak
Dawn Ferchak
Dawn Ferchak has been a writer and editor for more than 15 years. She received her BA in English Literature from William Paterson University and began her career straight out of college. Her areas of expertise include food, travel, hospitality, pharmaceutical and biomedical sciences, health and wellness, and the arts. She is a published poet and creative writer. In her spare time, she volunteers with animal rescue and rehabilitation organizations.