5 simple ways to operate a more sustainable restaurant

Sustainability is a crucial issue in the takeaway, restaurant, and hospitality industries – as businesses reflect on how their practices impact the environment.

With food prices currently rising, and energy bills skyrocketing, businesses are also looking for ways to save money and be more efficient.

Issues of sustainably and efficiency are linked, and when businesses adopt more sustainable practices, they often save money in the process.

According to charity Waste and Resources Action Programme (WRAP), hospitality and food service (HaFS) waste a staggering 1.1 million tonnes of food a year. * That’s a lot of money.

Now, food tech company Foodhub has compiled a list of five ways restaurants and takeaways can become more sustainable (and profitable!).

From managing portion sizes, to practicing efficient stock rotation, these steps can not only make business better for the planet – but save them money in the process.

Manage portion sizes

While customers appreciate generous portion sizes, unfinished meals and leftovers can lead to a lot of food waste.

Not only is this waste bad for the environment, but it costs food business money. According to WRAP, food waste costs UK restaurants around £682m a year.

Try tracking how much food customers are leaving in your restaurant. Or engage with customers directly and ask their opinion about portion sizes.

To keep portions consistent, and to help prevent over serving, try using a portion spoon or scale.

Practice efficient stock rotation

Sometimes, restaurants and takeaways will bin produce before it even reaches the customer

If produce spoils or expires before being served – then restaurants are literally throwing away profits!

To ensure food is not being wasted, businesses should correctly date label foods, and practice efficient stock rotation.

When preparing food, kitchens should ensure they are using produce which has the shortest shelf life.

Restaurants should give staff regular refreshers on stock take and date labelling, as it is vital this is accurate.

If these basics are mastered, then food waste can be minimised, and profits increased.

Record all waste

While restaurants and takeaways can do their utmost to reduce waste, it is impossible to eliminate waste.

Whether down to human error, food unexpectedly spoiling, or customers leaving leftovers – some degree of food waste is inevitable.

However, if this waste is accurately tracked, and the source monitored, it can be kept to a minimum.

If there is suddenly a spike in food waste, and accurate tracking is being observed, the source can be identified, and the problem quickly resolved – which in turn can save lots of food and money!

Reduce single use plastic and paper

It is estimated that a whopping 2.2million tonnes of plastic food packaging enters the UK consumer market every year. *

In 2021, a study revealed that plastic waste in the ocean was largely made up of Takeaway food and drink litter – including plastic bags, plastic bottles, food containers, and cutlery. *

It is clear work needs to be done to reduce this waste.

One simple way to reduce plastic waste is to remove single use cutlery, plastic straws, and other similar items from display.

If ordering takeaway, it is likely customers will have these items at home. If they do require them – they can ask.

This will not only reduce single use plastic waste, it but can also save money!

Other options include printing menus on recycled paper, and emailing customers receipts instead of printing them.

Use technology to sell or donate leftover food

In recent years, apps such as Too Good to Go, Karma, and Food Cloud have started popping up in an effort to reduce food waste.

These apps help businesses reduce food waste by either donating leftover products to charity or selling them to customers at a discounted price.

With more and more tech initiatives launching every year, now is a great opportunity to register with one.

Not only can this make business’s more sustainable, but it can increase brand loyalty – as waste and sustainability is very much at the forefront of customers minds

Ardian Mula, Foodhub CEO, said: “Sustainability is a huge issue in the takeaway and restaurant industry.

“Not only is it important to help protect our planet, but consumers deeply care about the issue – and it impacts where they eat and order from.

“Although the above tips may be simple, they are very effective. Every business can try at least one and help protect our planet – while saving money in the process.”