The hospitality sector has a large environmental footprint. From greenhouse gases released from animal husbandry and water consumed in the food supply chain to waste and potential waste. What impact does your restaurant have on the environment? How to make your restaurant eco-friendly, read here!
Save time with this ecological packaging
The right packaging will save you a lot of time and money. Did you know that you can create a real WOW feeling with ecological packaging? Let your customers enjoy a cosy, warm and personalised table.
Score with a personally set table
Show your guests where they are inside your restaurant. A printed bavet creates atmosphere and fun instagram content! Personalised napkins and cutlery pouches complete the table. Let your brand shine, even on the table!
Not enough staff to do the dishes?
Then consider an ecological alternative to lighten the load. Bread bags - with or without your logo -, disposable paper jars for sauces, paper straws or napkins.
Set the table with quality point 2 point napkins with a linen feel. A few plus points: they are super soft, you can print them with your own logo and they can be delivered quickly.
Don't let your leftovers go to waste
Give your customers a nice doggy bag or store leftovers in your fridge for the next shift. We have plenty of handy disposables for your kitchen: plastic soup pots, vacuum bags, cling film and so much more!
Transparent garbage bags
Since 1 January, businesses have been required to switch to transparent bags for residual waste. This allows collectors to easily and quickly check for sorting errors. Read the details on the OVAM Flanders website. The bags are available in capacities of 120 or 240 litres. These transparent plastic rubbish bags also comply with the stricter VLAREMA legislation. This is because they are made of 100% recycled material.
Avoid disposable plastic
Disposable items and packaging are hard to avoid. But plastic can be avoided! Replace plastic disposables with disposables in other materials.
The Single Use Plastic (SUP) legislation that took effect on 3 July 2021 also prevents the use of plastic disposables. High time, then, to replace disposable plastic! This can be done, for instance, by (reusable) CPLA cutlery, bamboo straws and reusable straws.
Producing compostable packaging requires less CO2. Less waste ends up in landfills and the compost provides the soil with necessary raw materials. Kraft and sugarcane packaging are good compostable alternatives to plastic.
De Kastart is a catering establishment in Ghent known for its spaghetti Kastart. Every day our sauce is freshly prepared in our own kitchens. And in ever-increasing quantities. We are a bit proud of that!
What else can you do?
The greenhouse gases released from livestock farming and the water used for it have a big impact on your restaurant's carbon footprint. There is a big difference between different ingredients. By avoiding food with a big negative impact on the environment, you can quickly make a big difference!
Seasonal fruits and vegetables are fruits and vegetables that can grow for a certain period of time in the region without having to use heated rooms. Fruit and vegetables in season have a lower carbon footprint. No heated greenhouses are needed, which means less CO2.
More plant-based ingredients
Of all foods, plant-based ingredients have the lowest environmental impact. Plant-based foods require less water consumption and less land use. They also have lower greenhouse gas emissions. Serve less meat and give vegetables, nuts and other plant-based goodies the starring role on your plate. Take part in Meatless Mondays or highlight plant-based dishes!
Trash and waste
The restaurant sector creates a lot of waste. Just think of Plastic packaging for take-away, food being thrown away, ...
Stock management system against food waste
A huge amount of food is thrown away worldwide. Many restaurants do not yet make predictions in their purchasing process. As a result, too much food is often purchased to be thrown away. With an inventory management system, you can avoid purchasing too much food. This is good against food waste and for your wallet!
Recycle and reduce waste
Proper recycling reduces the amount of waste in the landfill. Recyclable packaging, such as paper & cardboard, gets a second life and thus does not end up in landfills. Invest in recyclable packaging and separate bin bags.
Also, do not throw food scraps with the residual waste, but with VGF waste. This ensures that they are converted into compost. By the way, more organic waste is good for your wallet. Because VGF waste costs you much less than residual waste!
Food preparation requires a lot of energy. Restaurants use about five times more energy than retailers.
Try to reduce your energy consumption by buying energy-efficient equipment. You don't have to convert your entire kitchen right away. But when buying a new appliance, be sure to check the energy labels. That could save you money on your energy bill in the future!
Green energy is generated in a sustainable way. Thus, no fossil fuels are used. Thus, when producing green energy, no nuclear waste is created and no CO2 is released. And that is better for the environment!
Some 11% of food-related greenhouse gases come from transport. This is due to the long distances food travels before it reaches our plates. In the process, a lot of fuel is consumed and pollutants are emitted.
By buying locally, products do not have to travel thousands of kilometres. So you can easily reduce your restaurant's greenhouse gas emissions. And you support the local economy in the process!