Sustainable practices for your restaurant

Crop rotation, disposal of chemicals, preserving the soil and managing pests in a sustainable manner are some of the principles of eco-friendly agriculture. It’s a sector on the rise in Spain, sustained mainly by a young segment of the population who increasingly demand eco-friendly products because they follow a healthier, balanced and environmentally friendly diet.

Towards more responsible consumption, at home and beyond

In this context, it is crucial to adapt your restaurant to this growing consumer preference for sustainable practices. It’s a growing trend that is more than confirmed: for example, in 2018 (the latest year for which official data are available) the spend per person on eco-friendly products in Spain increased by 12.58%. We think you’ll agree that this is a data point to rethink your restaurant’s strategy and offering.

To help you take this step, below we propose 8 sustainable practices that you can implement in your restaurant and that will help you, above all, reach the hearts and minds of Generation Z and millennials.

1. Recycled plastic-free packaging

Even the toilet rolls in your restaurant can be recycled. And it’s a good idea to set up recycling containers on the premises, for glass at least. Furthermore, we encourage you to phase out plastic in your containers and replace it with cardboard or bamboo.

2. Smart supplier selection

Work only with those companies that are also committed to sustainable consumption and that, for instance, use biodegradable containers and minimise journeys in their deliveries.

3.  Grow your own and foods in season

The goal? To supply your restaurant with your own production, thereby reducing the number of miles travelled and, therefore, your emissions. We realise that this is very complex, so you can also opt to use local producers exclusively, and aim to offer mostly dishes with ingredients that are in season.

4. What to do with left-overs?

This is one of the greatest concerns of young people in terms of waste management. Here are our recommendations:

• Keep a tight control on your stock to ensure that food in storage does not spoil.
• Donate any surplus food to local food banks.
• Transform left-overs into fertiliser for local farmers.

5. Sustainability in cleaning products

Even the smallest detail counts. To achieve this, when purchasing products to clean and disinfect your restaurant, you should aim to be sustainable, so that you will avoid emitting toxic substances into the environment.

6. Goodbye to paper

Digital technology has not only made our lives hugely easier, it has enabled us to use far less paper. Join the trend, and, for example, issue electronic bills and offer your menu in digital format.

7. Low-consumption electrical kitchen appliances 

Not only for ecological reasons, but also economic ones! Use more efficient electrical kitchen appliances and you will use far less water and save on your electricity bills month in, month out.

8. Committed staff

These efforts will not be very effective if you don’t pass them on. And here your own staff will be your best allies, as they are the ones that will convey the company philosophy and your commitment to sustainability to your customers.