The savvy restaurateur recognizes that sustainability is not only a concern for green activists: sustainability is a matter of business. You may think that your restaurant is getting by just fine with its current practices; however, the facts point to a future dominated by companies whose practices reflect an acute awareness and respect for the its limited resources. Sustainability is no longer an ideological issue but a practical one: food resources are limited and a monumental portion of them are being wasted without real cause. Now is a good time to ask, “What does that mean for my restaurant?” Here are the basics you should know.
Start With the Facts
The United Nations offshoot Champions 12.3 conducted research on the implications, from a business perspective, of food waste. You can read a summary of their findings here. The report is layman-friendly and filled with helpful infographics. A good weekend read. Take time to read and reflect upon it. You’ll be energized to start saving resources, professionally and personally.
Takeaways
Champions 12.3 provides a strong case for energetic action on the part of businesses to adopt sustainable practices. There are undeniable financial gains to following sustainable practices. Champions 12.3 found that for every dollar companies invested in creating sustainable practices, the company realized a fourteen dollar benefit. That’s nothing to scoff at.
Image Isn’t Everything … But It Counts for a Lot
There is heightened awareness among the average consumers when it comes to issues of food waste. Your guests are no longer ignorant of the mass amounts of waste and mismanagement that occurs behind closed doors. For most, this amounts to a moral issue. With millions of starving people in the world, most people feel qualms about supporting institutions whose policies perpetuate the problem.
Conclusion
Even if you are an anomaly and sleep fine at night faced with the reality that there are people dying of starvation while vast stores of food rot away unnecessarily, you should pause and consider the fact that most of your patrons find that reality unsettling. It is simply bad business. And honestly, I don’t think you are a morally bankrupt anomaly. This reality unsettles you too. So do something about it. The first step is reading Champions 12.3’s report. You will find manageable steps to take from there. You got this.
Cheers!
Contact Best Metropolitan Towel & Linen today for assistance with sourcing all your restaurant linen needs, and proven strategies to grow your customer base.
By mary
Sustainability: Be A Part of the Future
The savvy restaurateur recognizes that sustainability is not only a concern for green activists: sustainability is a matter of business. You may think that your restaurant is getting by just fine with its current practices; however, the facts point to a future dominated by companies whose practices reflect an acute awareness and respect for the its limited resources. Sustainability is no longer an ideological issue but a practical one: food resources are limited and a monumental portion of them are being wasted without real cause. Now is a good time to ask, “What does that mean for my restaurant?” Here are the basics you should know.
Start With the Facts
The United Nations offshoot Champions 12.3 conducted research on the implications, from a business perspective, of food waste. You can read a summary of their findings here. The report is layman-friendly and filled with helpful infographics. A good weekend read. Take time to read and reflect upon it. You’ll be energized to start saving resources, professionally and personally.
Takeaways
Champions 12.3 provides a strong case for energetic action on the part of businesses to adopt sustainable practices. There are undeniable financial gains to following sustainable practices. Champions 12.3 found that for every dollar companies invested in creating sustainable practices, the company realized a fourteen dollar benefit. That’s nothing to scoff at.
Image Isn’t Everything … But It Counts for a Lot
There is heightened awareness among the average consumers when it comes to issues of food waste. Your guests are no longer ignorant of the mass amounts of waste and mismanagement that occurs behind closed doors. For most, this amounts to a moral issue. With millions of starving people in the world, most people feel qualms about supporting institutions whose policies perpetuate the problem.
Conclusion
Even if you are an anomaly and sleep fine at night faced with the reality that there are people dying of starvation while vast stores of food rot away unnecessarily, you should pause and consider the fact that most of your patrons find that reality unsettling. It is simply bad business. And honestly, I don’t think you are a morally bankrupt anomaly. This reality unsettles you too. So do something about it. The first step is reading Champions 12.3’s report. You will find manageable steps to take from there. You got this.
Cheers!
Contact Best Metropolitan Towel & Linen today for assistance with sourcing all your restaurant linen needs, and proven strategies to grow your customer base.