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5 practices that make your restaurant a more sustainable place


In recent years, hoteliers around the world are carrying out numerous actions whose main objective involves respecting and protecting the environment; thus they do see increasingly more conscious diners and committed to a healthy life style to help reduce the impact on the environment.

Concern about conserve resources which currently have on our planet is constantly growing after learning that the significant population growth planned for the coming years will cause at 2030 food demand is increased in 50%, consumption of water in a 30% and land use in 50%.

These figures leave no one indifferent and have caused a change in the mindset of consumers. Gonzalo Brujó, CEO of Interbrand, ensures that “the population is concerned about the environmental impact of eating out so your support for artisanal products and initiatives as natural farms is growing day”.

The danger of buying products “unnatural”

But it is not the only reason that people argue to start betting on organic food consumption as there is an important sector concerned for the consequences of certain practices carried out in conventional agriculture, as the use of chemical pesticides. And the European Union permits the use of approximately 300 pesticides, herbicides, insecticides and fertilizers different to do nothing that genetically modified products we consume, which is a very important health risk.

While it may cause lung damage, in the liver, in the immune system and the reproductive system, among others, as well as an increased chance of developing leukemia, Brain Cancer, toxic hepatitis, Asthma Allergy. It's no wonder when we eat without realizing high amount of both hormones, the famous anabolic clenbuterol or are some of the most used, as antibiotics, among which penicillin, la terramicina, chloramphenicol or neomycin.

Different studies estimate that almost half of the food consumed in Europe -some of which are imported- contain pesticide residues and a 2,6% thereof exceeds the legal limits.

Offering organic food and restaurants is increasing

The hospitality industry is becoming one “green industry” in Spain, Of course, but also outside its borders in countries like England, U.S, Germany, Belgium, Denmark, Chile, Australia and even Japan. The question is: Why? Why organic products are tastier, healthier, sustainable, top quality, They do not contain synthetic additives, respect animal welfare and nature, Not to forget that encourages demand fair trade for local suppliers.

As for sustainable restaurants goes without saying that They are modern and equipped with the most advanced space technology for efficient management of resources at its disposal as energy or water. In fact, is the main reason why a large number of diners and have tried; although not the only, as these establishments implemented numerous actions that distinguish them from traditional restaurants. This article will point 5.

5 sustainable techniques to apply in your restaurant

1. From farm to table

It is a movement developed by the European Union in order to protect the safety of the food we eat, controlling from primary production to consumption thereof. As for sustainable restaurants It is known as Farm to Table to a process in which it is eliminated the middleman, only participating restaurant manager and owner of the farm supplier -can sometimes happen that are the same person.

Local is the case known as Blue Hill, In New York, where your Chief Dan Barber It is also the owner of a farm outside of Manhattan, which is the main source of food which are prepared menus greener.

2. organic garden

In the same line as above are located many restaurants even dare to go one step further and bet on have their own production in the same establishment. Normally this is done on the roof of the building for crops to grow in the best way possible. It is the idea that has succeeded in Bell Book & Candle, located in New York, when installing on top of 6 flats where is the local ecological orchard whose products monopolize the letter throughout the year.

Uncommon Ground, In Chicago, meanwhile you can boast of hosting the first roof-garden with organic certification throughout the United States; in their 225 square meters there is room for fruit trees, herbs and vegetables.

3. Reducing the carbon footprint

Since a third of the excess carbon dioxide is in the atmosphere it is a result of bad practices carried out in agriculture, it is important to have knowledge on how to properly manage such a detrimental element. Most of the daily activities performed elevate the CO2 footprint, for example, Cook, travel, buy new clothes, etc. And in restaurants, as it can not be otherwise, quite the same.

Because should make proper management that reduces greenhouse gases by recycling and using energy-efficient appliances to cook, among many other measures, acting as does The Perennial, the first restaurant designed to prevent climate change.

4. Give a second chance to waste

From small actions, as placing recycling bins in the restaurants, to advanced techniques consisting of transform waste into biogas capable of producing electricity, heat and compost. Any initiative is applauded if it serves to face a struggle in our country tries to end the over 63.000 tons of leftover food that accumulate throughout the year in Spanish restaurants Y mistakenly ending in trash; something that makes the hotel to lose 255 millions of euros.

5. Lead by example

Of course sustainable restaurants act with the aim of preserving nature, Nevertheless, many of the practices carried out are not appreciated by diners: intelligent ventilation hoods, floors made of recyclable material and cardboard pots have become a fixture of some of the more committed. Thus, Many hosts charge of distributing leaflets among visitors aiming to raise awareness that with little you can do much

So good, the imagination of reported and its chef Christian Puglisi It goes beyond a few papers while implanted, with great success- cycling as a means of transport for local deliveries.

Facing the public, It is also very important include information in the letter from the menu on the origin of each food They found in the same. And is that, as we have seen, food security is at stake behind appreciated irregularities in certain products that end up being purchased by the consumer without having the slightest idea. Support sustainable practices will eventually, plus an obligation for businesses, a task of all citizens to achieve the common good.

About the Author

He graduated in journalism from the University of Valladolid although Fabero (Lion). Working for many years in the hospitality sector. Futura expert in food journalism and everything related to restaurants, a world that fascinates. His other passions: rock and sports.


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