Posts Tagged ‘food waste’

What makes a restaurant sustainable, and why does it matter?

Let’s address the second question first. With its emphasis on super-efficient operations, sustainability brings obvious financial advantages to virtually any business, which is why is has become a core consideration for successful businesses worldwide. In the commercial sector, restaurants are amongst the heaviest users of both energy and water, so they stand to gain even more than the average business from implementing sustainability measures. In addition, market research indicates that consumer interest in sustainable food production is on the rise, which makes the case for restaurant sustainability even more compelling from a purely economic point of view.

Profits aside, their public profile and popularity enables restaurants to easily assume a leadership role in promoting sustainable practices. They can also positively impact the local and global economy and environment through sustainable sourcing and operations choices.

To answer the first question, let’s take a look at seven of the hottest trends in restaurant sustainability, and how some of the most sustainable eating establishments across the country are implementing them.

  1. Local food sourcing. Seattle restaurateur Maria Hines is passionate about supporting the local organic farming community. Ninety-five percent of the food she serves in her three restaurants — Tilth, Golden Beetle and Agrodolce — is organically grown and local. She even lists links to the farms on her website.
  2. On-site growing. Recently designated the “Greenest Restaurant in America” by the Green Restaurant Association, Chicago’s Uncommon Ground restaurant features a 2,500-square-foot urban farm on its rooftop. The produce they grow on-site is supplemented with food sourced from local farms. “Our mission is to stand as a working model for other restaurants, businesses and home owners,” says owner Helen Cameron, “to show what is possible within an urban environment.”
  3. Sustainability education. Clayton Chapman, proprietor of The Grey Plume in Omaha, Nebraska, is leveraging the interest in local food production his restaurant has generated to work with a neighborhood development project to initiate a sustainable garden. “There are a lot of young families and multiple-children families in the neighborhood, so it’s a great learning tool,” he says.
  4. Sustainable seafood. While seafood is a healthy and delicious choice, the decline of global food fish populations is a subject of great concern. Portland’s Bamboo Sushi proves that with careful sourcing, seafood connoisseurs can have their fish and eat it, too. They do their homework to ensure that all thefish they serve comes from populations that are plentiful and in good health, and that the fish are caught in an environmentally ethical manner.
  5. Renewable energy. Green Sage Café in Asheville, North Carolina utilizes solar thermal panels for water heating, as well as photovoltaics to power their lighting. They have also implemented a large number of energy-efficiency measures to get the most out of their renewable energy systems. Wind is another renewable energy solution that restaurant owners can take advantage of where space permits. Root Down Denver is a restaurant powered exclusively by the wind, and also features recycled and reclaimed interior décor and rooftop and patio gardens.
  6. Recycling and food waste composting. For Spike Gjerde, chef proprietor of Woodberry Kitchen in Baltimore, waste management is a top priority. In addition to recycling all plastic, glass, metal and paper waste, his insistence on recycling all food scraps makes his restaurant a zero-waste facility. Gjerde contracts with a food waste hauler to take all kitchen and table scraps to a local farm for composting. Even the oyster shells are saved and returned to Chesapeake Bay as part of a native oyster regeneration program.
  7. Water conservation. Minneapolis supper club The Red Stag is the first LEED-CI registered restaurant in Minnesota. In addition to many energy efficiency measures, they have implemented a computer-controlled monitoring system that has helped them reduce their water consumption by 70 percent.

It’s important to note that each of these restaurants has made an effort to embrace a holistic approach to sustainability. Instead of implementing just one sustainable practice (like local food sourcing), they are going all-out to green up all aspects of their business. In the process, they are enjoying incredible customer loyalty, not to mention lots of publicity. Kudos to them, and to the other restaurants across the country that are doing their part to be environmentally responsible!

 

About the author:

Ezra Adler is the Ecommerce Marketing Director for Culinary Depot Inc., located in Monsey, NY. An online retailer for restaurant equipment, Culinary Depot has a large selection commercial equipment and kitchen supplies.

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2013

Author: Paul

Since the NRA and everyone else is currently listing their predictions and “What’s Hot” for 2013, I thought I would through a few out there. Just three in fact – you’re just leveraging your odds when you list ten. So here it goes.

1. Food Waste – Nothing new here. In fact, 2012 seemed to be the year of food waste. Everyone from the New York Times to Foodservice Equipment Supplies Magazine was writing about food waste. It’s a huge issue globally and people are starting to realize the effect it has on their pocket book and the environment. This is going to stay a strong issue for a while, and likely just get more focused and complex as the industry becomes more interested and better educated.

2. Water – There are always stories in the media about water and water shortage, but I think it is going to become a big topic this year, and not just in the foodservice industry but everywhere. For the foodservice industry it is going to be a broad issue. Rising food prices because of drought are effecting menu pricing and profit margins, aging sewer systems will start driving utility costs up, and a large push for innovative, water efficient equipment will all drive the focus on water efficiency.

3. GMOs – This isn’t a new issue, there has been a big push from the food production industry to get GMOs into the marketplace where they already are not, but became a big issue late last year as the FDA approved GM salmon for human consumption. This is going to be a tipping point for many. The potential for GM salmon to taint the wild salmon populations is going to garner opposition from a huge and diverse of collection of groups that normally have nothing to do with each other. Celebrity chefs will be climbing over the top of each other to shout their opposition to GM fish with support from commercial fishing organization, conservative hunting and fish groups, virtually everyone in Alaska, environmentalists, Native organizations, health advocates, politicians, and scientists from all over the world as this fish has the potential to effect native fish populations globally.

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Food Waste Stats

Author: Paul

Our friends at LeanPath  just published a new infographic on the problem of food waste. Check it out on their new site foodwastestats.com

 

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I just came across this cool video produced by a Monaghan County Council in Ireland that equates food waste to throwing away money. I’ve never seen it more succinctly put.

 

 

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1. Start-up, Shutdown Schedules
Not everything needs to be turned on right away when the first cook arrives. Equipment start-up schedules similar to just-in-time ordering saves energy with no investment.

2. Low flow aerators
These are potentially one of the lowest priced efficiency measures a restaurant can buy. Aerators range from .50 to a several dollars and return the investment almost instantly.

3. Pre-rinse Sprayers
At about $60, these devices pay for themselves in about a week depending on your usage and prior sprayer. Some of the newest units on the market use as little as .65 gallons per minute compared to the old units that use around 3.5 gpm. New regulations require all pre-rinse sprayers to use no more than 1.6 gpm so go as low as you can find.

4. Turbo Pots
Research from the Food Service Technology Center shows that Turbo Pots use about half as much energy to boil a pot of water compared to a standard pot. If you have a pot of water boiling all day in your kitchen these pots are a must have.

5. Thawing Meats
A little bit of organization and scheduling could save many restaurants thousands of gallons of water and hundreds of dollars a year. If you must thaw meats with running water make sure the faucet has a low-flow aerator, and turn the flow down to just enough to keep water flowing across the product – not full blast.

6. CFLs
They are simple and almost old school at this point, but CFLs save a lot of money. Today’s CFLs are cheap and high quality, but don’t buy the cheapest ones you can find. You get what you pay for. Use them in hoods, storage areas, offices, back halls and walk-in coolers.

7. Training
All the green gadgets and gizmos in the world don’t save money unless the users are using them correctly. Moreover, training staff to be conscious about the resources they are using will go much further than any piece of energy efficient equipment.

8. Recycling
Even restaurants that currently recycle should audit their garbage once in a while. More than likely, recyclables are being thrown away and potentially costing the business extra hauling fees. Recycling is a simple task, and can cut a garbage bill in half if the restaurant is not currently taking part in the practice.

9. Composting
Food waste makes up something around 50% of the volume and 75% of the weight of most full service restaurants. Implementing a composting program can be a little more involved, but like recycling it soon becomes second nature to the staff.

10. Food Waste Tracking
Before starting a composting program, start tracking the restaurant’s food waste, and make changes to reduce that waste. Whether through simple paper logs or more complex digital systems like Leanpath, food waste tracking helps chefs and management actualize their waste and make adjustments to par lists, menus or schedules.

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