Business owners in the U.S. may want to read more about why many companies are committing to sustainability. Reducing impact on natural resources is the goal, and the restaurant industry is a place where this can be especially important. Restaurants need to keep sustainability in mind as they implement some procedures that may make the earth a better place and extend its natural resources.
According to Modern Restaurant Management, many procedures are easy to implement in the everyday aspects of your restaurant business. The implementation of eco-friendly practices pays off with healthier customers and an improvement in the environment.
The basics are a start
Materials used in the building of your restaurant should be environmentally friendly. Plates and containers as well as cups should be biodegradable and free of carcinogens. Reducing the amount of plastic that ends up in landfills and oceans should be a primary goal.
Cleaning supplies should be free of ammonia, chlorine and other chemicals that cause eye irritation and respiratory problems. Kitchen mats can be made of recycled materials, such as tire rubber, rather than new plastic. Understanding environmental issues as well as finding help with business law will be a good move in your new restaurant.
Buy local and support local farms
It’s smart to buy produce from farms that practice sustainability. Their practices may include the following:
- Not using harmful chemical fertilizers
- Composting any unsold produce
- Using a drip-irrigation system to conserve water
- Planting crops that require less water
Recycle cardboard and more
You can work with staff to make sure cardboard, paper, plastic, glass and metal items go to recycling centers and material recovery facilities. These programs may even be more cost-effective than trash services.
If you are starting a sustainable restaurant business, you might want to consult with an attorney regarding business law. There could be tax advantages in your area and other programs that an attorney might help you take advantage of.