Sure, the first point of reference when it comes to running a sustainable restaurant comes with the partners that a restaurant chooses to work with. Are they using sustainable agricultural practices? After that, one has to look very carefully at the types of materials that are chosen as part of the inner-workings of the establishment. Cups, silverware, plastic bags — if you’re running a successful operation, then chances are your place is going to be using up a lot of “stuff,” much of which might generally be cheaper if it’s less eco-friendly and ultimately, less sustainable.
So just how can a restaurant operate in a more sustainable manner? What types of things can be dealt with sustainably? Here is a brief run-down of just a few things that restaurants can consider when trying to adopt a more robust policy of sustainability: Continue reading