Single-Use Plastics Ban — More Ways to Drive Your Restaurant Towards Sustainability

The Department for Environment, Food, and Rural Affairs announced on 22nd January, 2024 a ban and restriction on certain single-use plastic items. This ban predominantly includes plastic and polystyrene food containers, straws, and stirrers.

Restaurants, cafes, pubs, and catering businesses must substantially change their operations to accommodate this new ban— like partnering with vendors who supply eco-friendly cutlery and take-out boxes.

If you are a restaurant owner wanting to steer your business towards sustainability and view this ban as a starting point— here are some simple and effective ways to do so.

Divide your business operations into two segments: pre-sales and post-sales. Validate each of the processes within these segments for sustainability.

Pre-Sales Operations 

Vendor Management:

• Are you choosing local vendors who give you fresh & organic produce?
• Do they decrease your food miles substantially?
• Can you convince them to reduce the use of plastic in the packaging of their goods? 

Inventory Management:

• Are you taking a periodic stock of your perishables? How much produce do you waste in a week/month?
• Have you invested in a robust restaurant inventory management software for your business? If not, here are some of the top ones recommended by Forbes: Best Restaurant Inventory Management Software 2024.

Packaging and Cutlery:

• Did you scrutinize your new eco-friendly packaging suppliers thoroughly before switching for quality, price point, and customer service?
• If you are looking for new suppliers, get one who will give you sample products. Test if they are sturdy, microwave/freezer friendly, heat and cold resistant, etc.
• Did you conduct a background check of their business and ensure that all their raw materials are sourced responsibly and that they provide their workers fair pay and good working conditions?

Employee Training:

• Are your employees, from the head chef to the part-time waiter, aligned with your idea of running a sustainable restaurant?
• Have you provided them with step-by-step instructions on their responsibilities to make your business eco-friendly? E.g., disposing of kitchen scraps in the right way to enable composting. 

Resource Management:

• Have you invested in energy-efficient equipment for your kitchen? Look for the Energy Star certification if you plan to upgrade your equipment.
• Are you following the fundamental energy and water conservation hygiene in your restaurant by,
1. Using energy-efficient lighting systems.
2. Conducting regular maintenance for your equipment and turning them off when not in use.
3. Automating your thermostat for both the heating and cooling of your restaurant.
4. Using a low-flow pre-rinse nozzle and taps to reduce water wastage. 

Post-Sales Operations

Food Waste Management

• Do you have tie-ups with nearby food shelters and food banks?
• Have you enrolled in discounted food apps like ‘Too Good To Go’ to give away your surplus?
• Do you have a fool-proof composting process for food waste and kitchen scrap? Can you tick off all the points in this checklist? Do you have, 
  1. A clear understanding of what can be composted and what cannot be by your entire team.
  2. A specific container that is accessible to the staff and customers to dump all your compostable waste.
  3. Fixed staff members to ensure the periodic collection of this waste.
  4. Partnership with a local composting facility to collect large quantities of garbage.
  5. A habit of using this compost for your kitchen/herb garden if you have one.

Additional Pointers to Get You Started on Your Eco-friendly Journey

• Use digital menus and bills to reduce paper waste.
• Replace your paper towels and tissues with linen ones.
• Analyze your inventory and leftover food data to upgrade your waste management techniques.
• Use electric vehicles for deliveries.
• Introduce more vegetarian and vegan options on your menu. Also, make your menus seasonal.
• Educate your customers about your green initiatives.

Customers and businesses worldwide have swiftly moved towards sustainability and organic food options, and rightly so. This is why locally-owned cafes and field-to-fork restaurants are gaining immense popularity.

Many people are looking for restaurants that align with their eco-friendly values and do not compromise on the quality of food or aesthetics.

Make your restaurant one of their top choices, and never shy away from talking about all the initiatives you have taken to make it their choice. Congratulations! You have a loyal customer base and have also gained popularity in the desired target circle.