Making Your Restaurant More Sustainable
There are many ways a foodservice establishment can reduce its environmental impact. Here are some of the general categories to focus on, as well as some additional resources from other Chicago institutions.
Getting Your Team On Board
Whether you are an owner, manager, or entry-level, getting the rest of your restaurant on board is the key to success.
For lower-level employees, it may be best to create a “Green Team” of like-minded coworkers to propose changes to higher-level decision makers.
For upper management or ownership, once the decision to “go green” is made, there should be a communication plan to establish the new direction toward reducing overall environmental impact. This can be done through informational meetings, establishing new policies, providing clear signage and reminders, etc.
We personally feel that making it fun and empowering is also important to encouraging participation! Letting every staff member know that they have the power to make a difference in the fight against climate change is a positive and inspiring message.
Food and Beverage Containers
Styrofoam Containers:
Plastic Public Enemy #1
Credit: Kara Cooke
BEST - 100% reusable items for dine-in customers. Customers are allowed to bring their own container for pickup orders if they want. All takeout items are sent using a reusable container system. The only option we have found for this in Chicago is Encora. Please check them out!
GOOD - 100% reusable items for dine-in customers. BPI certified compostable containers for takeout, or unlined paper-based containers, like pizza boxes. Here are a few options:
Compostable Innobox Edge - this is THE ONLY kraft paper box we have found that has a PLA (plant-based) lining, and therefore is compostable. Please note that kraft paper boxes almost always have a polyethylene (plastic) lining and therefore are NOT recyclable or compostable.
Ecoware - all of their containers are BPI certified compostable.
Green Paper Products - has many compostable container options.
MB Consulting is a Chicago-based business that specifically helps growers, restaurants, bakeries and coffee shops find unique and sustainable packaging solutions that align with their values, while managing the transition so it doesn't feel overwhelming.
A START - Mostly reusable items for dine-in customers. Stop using Styrofoam containers and any #6 plastic. Recyclable plastics, aluminum trays and rounds, and kraft paper boxes are options.
Cutlery and Straws
BEST - Reusable cutlery for dine-in customers, compostable cutlery for takeout (utensils only given if the customer requests them). Compostable straws only for customers that request them.
GOOD - Reusable cutlery for dine-in, individual (not fully prepackaged set) of cutlery and straws only for customers that request them.
A START - Reusable cutlery for dine-in. Cutlery and straws only for customers that request them.
Waste Disposal
BEST - Use a food rescue service like Too Good To Go to sell any leftover food at a discount. Donate any other leftovers that can still be used. Compost all food scraps, either on your own or through a composting service. Avoid packaging from retailers that cannot be properly recycled. Recycle anything possible and offer other things that you no longer require for free to the community (ex: buckets)
GOOD - Use a food rescue service like Too Good To Go to sell any leftover food at a discount. Compost some food scraps and recycle in both front and back of house.
A START - Recycle in both front and back of house, with proper bins for each. Become familiar with Chicago recycling guidelines to prevent any contamination in your bins.
Food
Dutch Baby, a vegetarian item at Lula Cafe
BEST - Grow own food when possible, and use local farms for food sourcing. Choose organic items whenever possible. Offer and highlight a lot of vegetarian dishes. Source most seafood from sustainable fisheries. Do not serve beef products.
GOOD - Use some local farms for food sourcing, offer and highlight vegetarian dishes, choose some organic options, and source some seafood from sustainable fisheries. Limit beef offerings, and source beef from sustainable farms.
A START - Offer more vegetarian dishes. Source produce from local farms when possible.
Menus, Coupons, and Packaging For Takeout Food Containers
BEST - Do not offer printed menus or coupons. Reuse boxes obtained from food packaging, and then when not available, brown paper bags made from recycled paper.
GOOD - Give out printed menus only to those who request them. Do not offer printed coupons. Use brown paper bags (preferably made from recycled paper) for takeout orders.
A START - Give out printed menus/coupons only to those who request them. Use brown paper bags for takeout orders (No plastic).
Electricity and Utilities
Use energy-efficient light bulbs and reduce electricity usage wherever possible.
Consider sourcing your electricity from a renewable source, such as a community solar farm. It is both eco-friendly and generally less expensive than standard ComEd electricity!
If your restaurant owns its location, consider replacing any defunct heater or air conditioner with a heat pump. They replace both appliances and are significantly better for the environment.
After you reduce your energy usage in as many ways as possible, consider offsetting any carbon footprint that is left over. There are several Chicago-based companies that do this, such as Tradewater.
For those who are making these changes, or would like to make more, check out the Shedd Aquarium’s Shedd Plastic Campaign! Joining can help you find plastic alternatives and get more recognition for the work you’re doing. They also have an additional guide with container options when shedding plastic.