How to Improve Your Restaurant's Sustainability Practices

Industry-wide efforts to improve the environmental footprint of restaurants are nothing new. For example, the Green Restaurant Association, "an international nonprofit organization that encourages and assists restaurants to green their operations using transparent, science-based certification standards", was founded in 1990.

Today, it is not just a matter of doing the right thing, but it is expected by our guests. So, how would you rate your efforts?

This year's National Restaurant Association State of Restaurant Sustainability report, which provides the latest trends in environmental practices in the restaurant industry, collected a variety of valuable insights, including these:

Sustainability is a mainstay of restaurant business practices. Restaurant operators and chefs say environmental sustainability, local sourcing, and food-waste reduction are among the top trends affecting restaurant menus. As both operators and consumers increase their knowledge about where and how food is produced, menus are also evolving to reflect the growing request for transparency.

Energy-saving equipment and practices are common. About eight in 10 restaurant operators use energy-efficient lighting, while six in 10 use programmable heating, ventilation, and air conditioning thermostats. More than four in 10 use Energy Star-rated refrigerators, freezers and ice makers.

Food waste reduction is emerging as a key activity for operators. About half of restaurant operators track the amount of food waste their restaurant generates, and about one in five donate edible leftovers to charities. Restaurant operators are recycling and focused on packaging. Most source at least some packaging and supplies made of recycled content.