The Comprehensive Guide to Zero Waste Restaurants
Discover why going zero-waste is more than just an eco-friendly move—it's a strategic advantage for your restaurant. From reducing food waste to boost profitability, to attracting sustainability-minded customers, our guide offers practical tips for embracing zero-waste practices that can positively impact your bottom line.
Zero-waste cooking is one of the top dining trends today, while sustainability and local sourcing remain a priority for the restaurant industry since 2012. But what exactly does becoming zero-waste entail?
Businesses can be officially be certified as zero-waste when they divert 90% of waste from landfills by reducing and reusing all resources in their restaurant establishment in the last year. This process ensures that an establishment is reducing, reusing, recycling, composting, and recovering materials for productive use in nature or the economy.
The ultimate aim is to lessen environmental impact while running a profitable restaurant - with the potential added benefit of solidifying an eco-conscious reputation among discerning diners.
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