As sustainability continues to be a top priority for consumers, many are looking to frequent restaurants and businesses that align with their values. While many restaurants are focused on reducing waste, using greener suppliers, and lowering their carbon footprint, a sustainable menu is a win-win for your guests and your business.

Restaurant benefits

Giving your guests what they want gets people through the door and will have them coming back for more. 58 per cent of millennials are more likely to choose a restaurant based on its ability to provide sustainably grown, raised, and manufactured foods. But beyond delivering on guest expectations, there are several advantages to getting more sustainable with your menu. Studies show that sustainable practices can lower a restaurant’s operating costs by 30 per cent. Getting more sustainable with your menu can help you attract like-minded customers, lower your costs, and do better for the planet.

Getting more sustainable

Going greener with your menu means focusing on everything from ingredients to shipping and delivery. Look at where your ingredients are coming from and whether they are seasonally focused. Can you source from local suppliers to limit energy use and emissions from transportation? Or better yet, can you grow some of your ingredients on-site, so you know exactly what’s been used?

Take a look at your portions and whether they are sized correctly to minimize waste. Are you looking for ways to minimize food waste? Using every part of each ingredient, getting creative with specials to use up leftovers, and removing menu items that are not selling are just a few ways to reduce food waste in the kitchen.

Consider incorporating some plant-based dishes on your menu. Research shows that it takes about 1,800 gallons of water to harvest one pound of meat, and that the meat industry is responsible for about one-fifth of global greenhouse gases. While a menu makeover may not be in your future, replacing a dish or two with plant-based options can help lower your carbon footprint.

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As additional kitchen initiatives, consider choosing alternate containers for takeout and delivery, buying dry goods in bulk, and auditing your suppliers to look for ways to get greener.

Sustainability is top-of-mind for consumers and there are lots of things restaurateurs can do to align with those values and help the planet while building their business.