Imagine yourself at your preferred restaurant munching into a delicious burger. Ever wonder the path tomato traveled before finding its way on your plate? Push that idea now even farther. Multiply that dinner by the millions of meals distributed everyday all throughout the nation. And, boy, do they leave a footprint? The food service and hotel sectors feed, house, and caffeinate an unceasing parade of customers. Discover more on Lianne Wadi.
Sustainability is not only some feel-good sticker slapped on a menu nowadays. It has gone much beyond “farm-to—table” catchphrases or substituting paper straws for plastic ones that melt before you sip your drink. For the planet as well as any company trying to remain relevant, this is a survival strategy.
Everyone is observing here. People? They carry more knowledge than ever. Eco-labels, carbon footprints, ethical sourcing—these are not only catch-phrase terms. Visitors search through reviews not only for pictures of food but also for indications you are really living the life. Ignore it; you run the danger of getting a scarlet letter. For returning business, that is not very appealing.
There is even another layer though. Employees also take care. Younger workers of today gravitate toward companies whose ideals match their own. Toss food crumbs like confetti or drench every surface in bleach; news travels faster than you could possibly imagine.
There are lots of chances to change things from cutting food waste to creating energy-efficient kitchens. Kitchen managers are substituting sleeker, more efficient gear for energy-zapping appliances. It reduces bills and has a positive knock-on effect—a bit less carbon here, a little less waste there.
Roped in as well are suppliers. More chefs investigate supply chains and probe issues that would cause old-fashioned suppliers to sweat. The way the fish is caught? Grass-fed or grain-fed is the beef? Do the farmers get a just compensation? Everyone—growers, packagers, shippers—is driven to clean up their acts by this curiosity.
Let’s not brush over the expenses. Sometimes the bottom line is rolled back with composting bins or environmentally friendly packaging. The key is that these decisions usually pay off. Serious money can be saved by cutting waste, shaving energy consumption, and selecting better products. Guests also see and value it. Word travels. Regularly ranking among diners’ must-visit lists are sustainable sites.
Also unexpectedly beneficial are certain advantages. Imagine planning a gathering and telling attendees their leftovers would feed the hungry rather than a landfill. Diners want to tell feel-good stories like that.
In food service, sustainability is a feast of options with each fork in the road having a great influence. Whether it’s a modest bed-and-breakfast or a large resort, any change toward less impactful operations is a little triumph. People want optimism on the side, not just taste, the industry has found.
Standing stationary in this fast-paced environment is like sliding backwards. Going green has evolved into the ticket to remain in business and in the hearts of diners. Remember, the next time you see a small recycling logo on your coffee cup, it’s a subdued indication that something more major is under development behind the scenes.