The 6Rs of Sustainability As Your Restaurant's Competitive Advantage

Restaurant sustainability strategy means rethinking how every part of your operation impacts the environment. In our previous blog, we touched on rethinking kitchen waste. Now, we’re expanding the conversation by focusing on the "R’s" of sustainability: Reduce, Reuse, Recycle, Refuse, Rethink, and Repair.

The first three are familiar, but the added layers bring a more holistic approach to sustainable restaurant practices. This blog explores practical ways to implement each "R" into your restaurant’s daily operations, with actionable tips, inspiring examples, and tools to make the transition smoother.

Reduce

The easiest way to manage waste? Create less of it in the first place.

• Bulk purchasing: Cut down on unnecessary packaging by buying in larger quantities from suppliers committed to minimal-waste practices.

• Portion control: Reduce food waste by serving precisely what customers will eat. Use tools like scales or portioning systems to standardise servings.

• Seasonal sourcing: Choose ingredients that are in season to avoid overstocking or spoilage, and work with local suppliers to shorten the supply chain.

• Menu optimisation: Focus on a curated selection of high-quality dishes made from local produce, rather than an extensive menu. This approach reduces ingredient variety, minimises waste, and enhances customer satisfaction. Our guide on menu design explains how to build menus around what's available, ethical, and practical.

• Inventory management: Implement a first-in, first-out (FIFO) system to ensure older stock is used before newer items, reducing the likelihood of spoilage. Where possible, consider bulk purchasing to minimise packaging waste and optimise costs, ensuring proper storage to maintain product quality.

• Team training: Educate your team on waste reduction techniques, such as proper storage methods and efficient food preparation practices.

Spotlights

• Chef Massimo Bottura: Renowned for his commitment to reducing food waste, Chef Bottura, together with  Lara Gilmore, founded Food for Soul, a non-profit organisation that transforms surplus food into meals for those in need. They are dedicated to promoting social accountability, reducing food waste, and improving the well-being of at-risk communities globally.

• Chef Douglas McMaster: “Zero Waste is just a system with no loose ends.” At his restaurant Silo in London, Chef McMaster operates a zero-waste kitchen by milling his own flour, churning butter, composting scrap, and then giving the compost back to the farmers. 

• Chef Ana Roš: Her restaurant, Hiša Franko, located in Soča Valley in Slovenia, is known for its dairy and meat-based cuisine, the restaurant collaborates with local farmers, shepherds, cheese makers, foragers, hunters, and fishermen to source ingredients such as high-mountain cheeses, wild plants, and fresh trout.

• Chef Nial Keating has recently shared that he has partnered with the UN Environmental Programme to support the #PlasticsTreaty movement to end plastic pollution. In his restaurants, he is cutting out single use plastics and working with suppliers who provide us with non plastic alternatives. 

Reuse

Creativity can go a long way in giving new life to everyday items.

• Repurposing containers: Consider using food-grade, shatter-resistant alternatives like stainless steel containers or BPA-free plastic jars. These can store ingredients or serve as innovative plating options, ensuring both safety and sustainability.

• Eco-alternatives: Cloth napkins, reusable serving ware, and refillable cleaning bottles reduce dependency on single-use items.

• Reducing food waste: Platforms like Too Good To Go help repurpose surplus food, reducing waste and supporting sustainable practices - see our full guide on food-sharing apps for implementation tips.

Spotlight

• Z Innej Parafii, a café in Gdańsk, Poland, offers a unique experience by serving beverages in a variety of vintage coffee mugs and cups, allowing each guest to enjoy their drink in a distinctive setting. This eclectic collection contributes to the café's atmosphere, and celebrates the idea of reusing old or mismatched items.

Check our previous blog to learn more ideas for implementing the Reuse rule in your kitchen and get inspired by some of the restaurants that already excel at it.  

Recycle

Successful recycling in a restaurant setting necessitates a thorough and informed approach.

• Sorting stations: Establish clearly labeled bins for paper, plastics, glass, and food waste to facilitate proper disposal and prevent contamination. For detailed guidance on setting up recycling systems, including tech solutions and staff training, see our dedicated recycling guide.

• Partnerships: Collaborate with reputable recycling services to ensure waste is processed responsibly and in compliance with environmental standards.

• Staff training: Educate your team on recycling protocols, including rinsing containers to remove food residue, flattening cardboard boxes to save space, separating materials according to local recycling guidelines or avoiding the disposal of non-recyclable items in recycling bins.

Spotlight

• Grill'd (a restaurant chain in Australia) was one of the first restaurant groups in Australia to go plastic straw-free in 2018. It has also recycled over 660,000 liters of cooking oil to create biodiesel and has converted 62 of its restaurants to green power.

• Blue Hill at Stone Barns, situated in Tarrytown, New York, is a distinguished restaurant and nonprofit farm committed to sustainable food systems. It collaborates closely with the Stone Barns Center for Food & Agriculture to promote sustainable agriculture and local food sourcing.

Refuse

Sometimes the best way to reduce waste is to say “no.”

• Supplier standards: Choose suppliers who use sustainable, minimal packaging. Create guidelines that align with your eco-goals.

• Customer engagement: Encourage customers to refuse single-use items like straws or disposable utensils when possible.

• Rejecting excess: Provide condiments and extras only upon request, avoiding the automatic inclusion of items like sauce packets or napkins.

• Digital menus: Transition to digital menus accessible via QR codes to reduce paper waste and allow for easy updates without reprinting.

Spotlight

• Baldío (Mexico City, Mexico): As Mexico's first zero-waste restaurant, Baldío operates without a kitchen trash bin. They source ingredients from local farmers, avoid disposable plastics, and utilize bulk products in glass or cardboard packaging. Food scraps are fermented using koji, a Japanese fungus, and repurposed into new dishes, demonstrating a commitment to sustainability.

• Oyster Oyster (Washington D.C., USA): This plant-forward restaurant emphasizes sustainability by offering juice pairings and recycling wine bottles. They also repurpose ingredients creatively, such as using leftover produce in cocktails, aligning with their zero-waste philosophy. 

Rethink

Eco-friendly restaurant operations thrive when we challenge the status quo.

• Menu planning: Develop menus around ingredients you already have to minimise excess stock and avoid waste.

• Tech solutions: Use inventory management tools to track stock and expiry dates, reducing spoilage.

• Team collaboration: Involve your staff in brainstorming sessions—fresh perspectives can lead to innovative, sustainable solutions.

• Energy efficiency: Assess kitchen equipment for energy consumption and consider upgrading to more efficient models to lower energy use and costs.

• Waste audits: Conduct regular waste audits to identify areas where waste can be reduced, reused, or recycled, leading to more informed sustainability strategies.

Tip: Walk through your kitchen and dining areas with fresh eyes to identify inefficiencies or outdated processes.

Repair

Investing in quality and maintenance pays off—for your wallet and the planet.

• Equipment care: Regularly service ovens, fridges, and other appliances to extend their lifespan.

• Replace wisely: When items like non-stick pans become unsafe, replace them with durable, repairable alternatives.

• Local repair services: If possible, establish relationships with local technicians or repair cafés to fix equipment promptly, minimizing downtime and supporting the local economy.

• High-quality tools: Invest in equipment designed to last, even if the upfront cost is higher.

Spotlight

• Repair Cafés are community gatherings where individuals collaborate to repair items such as clothing, furniture, and electronics, promoting sustainability and reducing waste. These events provide tools, materials, and expert volunteers to assist in the repair process, fostering skill-sharing and a culture of maintenance. By extending the lifespan of products, Repair Cafés help conserve resources, decrease CO₂ emissions, and encourage a shift towards a more sustainable society. Check the map to find one near you!

Implementing the R’s in your restaurant doesn’t happen overnight. Start small—replace disposable napkins, update your supplier agreements, or invest in better recycling bins. Over time, these changes will not only reduce your environmental impact but also make your business more resilient and cost-effective.

At Gezelle, we have years of experience in helping restaurants adopt sustainable hospitality solutions and outlining long-term plans. Reach out to us if you’d like to learn more or schedule an advisory call.