Journey Towards Zero Waste in Restaurant Industry

by Prashant Rajurkar
(Environmental Projects Specialist, Dallas, TX )

In an era where environmental sustainability has become an intrinsic part of all industrial sectors, the restaurant industry is no longer a stranger to this concept. The sustainability challenge for this service industry becomes even more crucial when the competition is high, profit margins are tighter with constant pressures from the customers. Given the amount of waste being generated by a restaurant, is it possible to achieve zero-waste status?

The concept of zero-waste in restaurants is becoming a lucrative point from the branding and marketing perspective. Implementing zero-waste is often considered as a challenge in this service industry. However, it has been demonstrated through various success stories that Implementing zero-waste should be considered more of an outcome of efficient business and operational practices.

The following are some of the efficiencies, cost cutting and general practices that would help achieve the zero-waste status for a restaurant:

Waste Audit

The first step towards zero-waste journey is to understand the waste composition and sources of waste generation. Conducting a weeklong waste audit would help in estimating the amount and composition of waste generated.
After the completion of waste audit, the next step is implementing the zero-waste program by following the principles of A4R (avoid, reduce, reuse, recycle, repurpose).

Inventory Management

One of the potential sources of waste generation in restaurants is excess expired inventory. Restaurants can avoid this waste by implementing just-in-time inventory management system. Organizing and labeling storage areas in a way to ensure a first-in, first-out system is in place can lead to reduction from spoilage. Proper inventory management helps keep track of ingredients and ensures that older items are used before newer ones.

Menu Planning

A carefully planned menu helps reduce waste if dishes utilize all parts of ingredients. There could be significant cost savings as well if the ingredients are seasonal and locally sourced.

Packaging

The packaging wastes in restaurants are typically generated either at the input stage, when the inventory is received, or during output stage, such as for catering/deliveries and leftover food. Raw material packaging can be reduced by implementing reusable containers that meet the food safety requirements. Vendors can also be directed to avoid extra cling wraps.
Switching to biodegradable or reusable packaging for takeout orders or catering can help reduce the waste outside of restaurant boundaries.

Portion Control

Targeting portion sizes can help reduce the food waste. It has been found that smaller plates can make portions appear larger and hence can contribute to customer satisfaction and avoids excess food waste.

Composting

Organic waste form one of the major components of the restaurant waste. A collection system for food scraps and organic waste can help divert this waste away from landfills. For urban settings, a composting service provider can be setup to ensure an efficient composting system is in place. For rural settings, an onsite composting system can be installed. If the rural location of the restaurant includes a farm, the composting system can form a closed loop recycling system by supplying compost from the onsite composting facility to the onsite farm.

Recycling

One of the low hanging fruits towards zero-waste in restaurants is ensuring a robust recycling program is implemented. Recyclables such as glass, paper, plastics and cardboard are easy to sort and collect. Depending upon the recycling service provider’s preference, a comingled or source separated recycling containers can capture majority of recyclables. Staff training is key to the success of the recycling program.

Upcycling

Creativity and innovation are key to a successful zero-waste program. Repurposing materials in innovative ways for further reuse can help reduce waste. For instance, use of vegetable trims for stocks and sauces, making fresh cottage cheese from near expiring milk.

Training and Awareness

The success of zero-waste in restaurant lies in the hands of the staff. Unless the staff is educated and trained on the zero-waste goal, it would be very challenging to achieve zero-waste in restaurant. Their inclusion in brainstorming ideas and strategies at each stage would ensure the success of the program.

Certification

Self governance of a zero-waste restaurant can be enhanced by achieving a third-party certification for zero-waste. This can also contribute to the branding and market image of the restaurant.
Stakeholder Engagement
Engaging with the local community, non-profit organizations and collaborating with other businesses can amplify zero waste efforts. Sharing best practices and supporting local sustainability initiatives can create a positive impact beyond the restaurant itself. A loyalty program could be instituted for customers to earn ‘green points’ or sustainability points.

The above strategies are some of the ways by which restaurants can achieve the zero-waste status. This will reduce their environmental footprint and support their contributions towards sustainability. With appropriate commitment and innovation, restaurants can achieve the zero-waste status.