ECO-RESTAURANT: ORGANIC, LOCAVORE, NO WASTE

ECO-RESTAURANT: ORGANIC, LOCAVORE, NO WASTE

Environment compliance, recycling, traceability, ethics, health, and well-being… Eco-responsibility is a daily concern. Here are a few tips for setting up good habits for your restaurant.  

1. FOCUS ON ORGANIC AND LOCAL AGRICULTURE

What is organic? It is a product or commodity from organic farming. The method of agricultural production is natural, i.e. there are no synthetic chemicals, such as pesticides, herbicides, artificial fertilizers or growth hormones, nor GMOs. Organic farming is part of a global vision of sustainable development that respects the environment and biodiversity. 

Why organic ? 
– ECONOMY: This mindset allows you to participate in the economy of your region and to establish close relationships with local farmers 
– TRACEABILITY: It’s essential to know the origin and the background of your products
– QUALITY: Organic farming gives you access to better quality products because they are cultivated with respect and without chemicals 
– HEALTH: Be healthier and protected  

Our advice in practice : 

1 – Become a locavore
Being a Locavore means adopting a mindset of respect for the producers and products of your region. It means creating a menu based on what you find at your regional market, giving priority to quality over quantity, and letting your creativity speak for itself. No more anxious deliveries, no more watery fruits and vegetables, no more strawberries in winter, and beets in summer.

 

Tips and tricks : 

– Get information on the internet to meet the producers in your region. There are shows and forums but also hundreds of sites that will get you in touch 
– Partnering with producers to reduce your costs 
– Focus your communication around different aspects: gustatory, visual, ecological, and ethical
– Reduce your menus and adapt them according to seasonality 

  2 – Vegetable garden and farm 
Vegetable gardens and urban farms have been trendy for several years. They respond to a real demand for seasonal products from short circuits. Fresh, tasty, and healthy products! It is a real added value that appeals to new generations who are more sensitive to waste, pesticides, additives, and the environment. It is also a zero-waste mindset. 

Tips and tricks : 
– Make partnerships with experienced farmers who will share their know-how with you 
– Collect all your peelings to make compost, your coffee grounds to grow mushrooms, your customers’ unconsumed water to water your vegetables… everything is recyclable! 
– Reduce your expenses by growing cost effective vegetables and fruits 

2.  ZERO WASTE

Achieving eco-responsible certifications remain proof of your commitment. The essential criteria are: origin, waste sorting, use of plastic, food waste. Before going organic, becoming a locavore, or creating your garden, here are our tips and pieces of advice for sustainable and responsible consumption: 

1 – Reduce plastic to a minimum
– Filtering tap water: There are many ways to filter your water such as decanters and filtering machines but also filtering mixers to be attached at the source! 
– Abandon plastic straws and opt for straws made of recycled paper, bamboo, or metal! 
– Make your own household cleaning products: It doesn’t take much time, it’s an ecological, and also economical solution 
– Reduce single-use plastic: Several solutions exist. Use recycled paper doggy bags, provide Tupperware with a deposit, or ask your customers to bring their packaging. 
– No more plastic bottles: Favour glass bottles or cans. 
Glass bottles are made mainly from silica. It is an inalterable material that limits the risk of pollution for the environment and health. Infinitely recyclable, manufacturers of glass bottles will not need to acquire new raw materials. 
The cans are made of aluminum; this type of container is 100% recyclable. Unfortunately, only 6 out of 10 cans currently go through this step. Recycling aluminum cans is cost-effective compared to recycling other containers. They do not require any additional work because of the absence of labels and caps. 

2 – Recycling  
– Unsold items: Make discounts or give to local associations 
– Limit waste: Not enough or too much? Limit the contents of your plates. Recover your past foods to make compost. Fruit and vegetable peelings, coffee grounds and its paper filter, crushed eggshells, wilted flowers, bread, and pasta waste 
– Cooking oil: Recycle your cooking oil to make homemade candles or detergent 
– Opt for recycled furniture: It’s an inexpensive and ecological format! 

Becoming eco-responsible means adopting an eco-friendly lifestyle, meeting local actors, committing to healthier food, recycling, and reinventing endlessly. It is also an excellent opportunity for your communication, your notoriety, and to offset the competition.

3 – And why HARi ?

At HARi, we also have an integrated solution that allows you to reduce your paper usage to a minimum.

– Table reservations and orders from your customers on POS

– Digital Loyalty System

– Inventory in the POS

– Online Dashboard

At HARi, we have experts in business strategy and digital marketing for F&B, food court, and retail who are available to support your business strategy needs.

– Identify your weaknesses to improve your service: Reception, atmosphere, staff management, quality/price ratio, hygiene…

– Make your business profitable

– Collect your data and analysis

– Launch marketing campaigns that respond to statistics

– Make your company evolve by challenging you

To know more on our expertise

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