Sustainability - more than just organic food
Running a sustainable restaurant is about more than having organic food on the menu. It's about reviewing the entire chain and reducing the environmental impact of the business as much as possible.
In recent years, the issue of food waste has become increasingly relevant. We waste incredible amounts of food which is bad both for the economy and the environment. In addition to reducing the waste in the kitchen, for example, taking advantage of all parts of the raw material and purchasing the right amounts, there is a lot to do for the rest of the business.
Do you have portions over when the lunch is over? Have a sellout instead of throwing it away! Reduce the price and tell the world through an app like Resq Club. Anyone who has the app gets an offer to buy your food. In addition to reducing the amount of waste you get marketing and potential guests get your eyes on your business.
Through the U & WE network you can read about what one can do to become more sustainable. In addition to concrete tips and a smart toolbox, you can benefit from becoming part of a network of other warriors who want a sustainable industry.
Tip!
Another environment and money thief is the electricity. Be sure to have energy-efficient machines and an electricity deal that is as good for you as your environment.