It’s the summer of 2018 and Seattle just became the first major American city to ban plastic straws. Environmental preservation is a common topic of conversation and it can be downright daunting. One of the major issues being tackled is how restaurants can reduce plastic in their operations. Here are a few simple things every restaurant can start doing today to reduce use of plastics and lighten the carbon footprint we’re currently making on our one and only Earth.
Ban Single-Use Plastics At Restaurants
Plastic is an incredible convenience to our daily lives. From our toothbrush to our credit cards to our computer: we pretty much can’t get away from the stuff. We can, however, try to eliminate single-use plastics that are used only once before being thrown away or recycled.
Why Would We Do That?
I’m glad you asked. What happens to plastic materials before and after we use them takes a toll on our environment. Creating plastic is a process that involves a lot of oil and natural gas. In order to use these fossil fuels, we have to burn them and that introduces carbon dioxide into the air, which is a major cause of global warming. According to NASA, “Humans have increased atmospheric CO2 concentration by more than a third since the Industrial Revolution began.” Finding reusable alternatives to single-use plastics not only slows global warming, but also reduces harm to our ecosystem. “Most plastics are not biodegradable and typically take more than 400 years to degrade” notes a recent article by Chelsea Ritschel for The Independent. Plastic breaks down into smaller bits that become easier for marine life to ingest, which can also end up in our restaurant’s seafood supply.
Fortunately, single-use plastics are easily replaceable or even omitted.
- Water bottles have no place in a restaurant setting as they’re easily replaced with glasses of water. For sparkling water, invest in a sparkling water tap built into your bar that will woo customers and always remain carbonated.
- Straws are one of the biggest offenders of plastic pollution. They’re also an unnecessary expense. Either don’t offer them or invest in alternative options like metal or biodegradable paper straws.
- Take-out containers come in many materials other than plastic. Opt for compostable containers made from plant material, like corn or sugarcane.
- Many restaurants place take-out containers in a plastic bag. Forgo the bag option for your patrons as one layer of container should do the trick.
Larger Orders with Less Delivery Days
Making small changes to your weekly ordering is a great way to be environmentally minded. Bulking up your orders to have less-frequent deliveries means less carbon emissions coming from the delivery truck on your behalf. It’ll also help you lower the amount of delivery charges, so it’s a win-win situation.
Ordering products in larger quantities is a great way to cut down on the amount of containers you’ll be recycling after use. A full size keg of beer is the equivalent to 165 single-serve bottles of beer, but without all the packaging. Recycling is great, but reducing the amount of recyclables we use is even better.
Menus are constantly evolving and needing revisions whether a new dish is on the menu or a fresh keg has been tapped. Updating your menu is a great way to build repeat customers, but can create a lot of paper waste. Digital menus, like Uncorkd, are a great way to make menu changes instantly without having to take the time to collect and replace all the menus in the restaurant. Aside from saving time, digital menus also allow you to save money on printing costs.
Green cleaning products offer many benefits, both to the environment and to ourselves. Not only are non-toxic cleaning products safer for your skin, they keep the air cleaner by not introducing harmful chemicals into your restaurant. Breathe easier knowing your staff and customers aren’t occupying the same space as dangerous chemicals. Many eco-friendly cleaning supplies are also made using sustainable practices and packaged in biodegradable containers, lowering the impact of carbon emissions and pollution on our environment.
Local & House-Made
There’s a reason sourcing locally is a trend: it supports your local economy, the product is fresher, it builds relationships within your community, and provides many environmental benefits. Being local means being nearby. Deliveries don’t travel very far, which mitigates air pollution and gets you food while it’s still fresh. Local food also comes in less packaging as smaller producers tend to put more time and energy into the product itself rather than the packaging.
Making house-made items rather than outsourcing is a great way to save money and reuse containers. Jams, vinegars, sausages, spreads, and sauces are quickly made in bulk. Customers will also be impressed with what’s coming out of the kitchen.
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