Produce
- Grow your own ingredients
- Select seasonal produce
- Partner with sustainable producers
- Buy local
- Buy in bulk
- Buy produce with zero packaging
- Buy “wonky” produce
In the kitchen
- Repurpose undesirable food using techniques like fermentation or pickling
- Use conduction hobs where possible
- Use a combi oven (convection, steam and combination cooking) to save energy
- Refrigerate using CO2 (R744) rather than other HFCs like R404a
- Refrigerate away from hot kitchen areas
- Complete an energy audit for the building/interior
- Reassess your energy supplier
- Replace old-fashioned lights with energy-saving LEDs
- Inspect old appliances such as dishwashers
- Service your boiler for optimal efficiency
Restaurant interior & exterior
- Use a positive cradle-to-cradle approach
- Design with end-of-life in mind – can the materials you use be disassembled easily?
- Reuse previous tenants’ materials to cut down virgin material use and add authenticity
- Specify materials with high recycled content
- Specify local materials
- Install energy efficient equipment
- Ensure that all timber is certified as sustainable
- Upcycle throw-away products into new materials or objects
- Create an in-restaurant farm
- Install solar panels (location dependent)
For advice on where to begin with your sustainability mission, information on cost-saving measures and more, contact our team today.