Starting a new food business is an exciting job, but it also comes with the responsibility of considering your environmental impact. The decisions you make in sourcing ingredients, packaging, and processing can have a significant effect on our environment. With some thoughtful planning and eco-friendly packaging, you can launch your business while minimizing harm to the environment. Here’s how can you do it.
Put Thought into Your Packaging
One of the first areas to review is your packaging and takeout containers. Styrofoam and plastic packaging may be convenient and inexpensive, but these materials are badly damaging to the environment and surroundings. Styrofoam is made from polystyrene, a petroleum-based plastic that is not biodegradable or recyclable. It often ends up in landfills and waterways where it persists for years and decades. The manufacturing process of Styrofoam also releases dangerous toxins.
Instead, look for Styrofoam alternatives made from plant-based materials like bagasse or bamboo. Compostable takeout boxes break down naturally and do not leave behind harmful microplastics.
Source Sustainable Ingredients
The ingredients you use in foods also have an environmental impact based on how they are produced. Buying food products from locally grown, produce, and reduces the carbon emissions from transportation while supporting sustainable farming practices. Contract with farmers for vegetables, dairy, and other ingredients.
Minimize Food Waste
According to the EPA, food waste is the single largest category of material placed in dumping ground. Rotting food waste also releases methane, a potent greenhouse gas. As a food business owner, you can help reduce waste in several ways. Monitor your inventory closely and order conservative amounts to avoid spoiled ingredients. Get creative with leftovers and food scraps by making stocks, and sauces, or offering specials to use up anything remaining at the end of service.
Donate extra food to local food banks and soup kitchens. Compost all other food waste, coffee grounds, farming needs, and compostable packaging to create nutrient-rich soil amendments instead of sending it to the landfill. With some planning, it is possible to divert up to 90% of your food waste.
Conserve Energy and Water
The energy used to power your kitchen appliances, heat and cool your building, and light your space contributes to your carbon emissions. Choose EnergyStar-certified appliances and equipment. Upgrade to LED lighting and install automatic sensors. Set your thermostat a few degrees lower in winter and higher in summer. Improve insulation in older buildings to increase efficiency. Turn off the appliances when they are not in use.
You can also save water, which takes energy to pump and heat, by fixing any leaks promptly, installing low-flow faucets and toilets, and avoiding water waste. Using recycled rainwater for landscaping is another great way to reduce usage.
Prioritize Green Operations
From how you clean and sanitize to how you manage pests, look for eco-friendly alternatives to traditional restaurant operations. Use non-toxic, biodegradable cleaners and detergents. Control pests with natural predator insects instead of chemical pesticides when possible. Provide bike parking and encourage employees to use public transit or carpool. These operational decisions might take more planning initially but pay off through environmental benefits.
Launching an environmentally sustainable food establishment takes commitment but is one of the most rewarding business decisions you can make. By carefully analyzing each choice – from takeout containers to ingredients to operations – you can design a business with ethics and eco-friendliness at its core.
