How to Become a Sustainable Restaurant?

For many French people, environmental responsibility is a key factor in their purchasing decisions: 76% of French people believe that responsible consumption is a way to contribute to sustainable development. However, according to IFOP, barely 1 in 10 French people believe that the restaurant industry is committed to sustainable development.

Sustainable dining is a real trend, even though it’s nothing new. We’ll take a closer look at the topic and share our tips on how to become a sustainable restaurant.

A growing awareness of the need for transformation in the sector

In recent years, we have seen the emergence of organizations and certification programs that are working to transform the industry, as well as a growing awareness among chefs regarding their environmental impact.

• The Sustainable Restaurant Association in the United Kingdom helps restaurants adopt eco-friendly practices and guides customers toward establishments that prioritize sustainability.
  
• The international Slow Food organization “works toward a world in which everyone has access to and can enjoy food that is good for them, for those who produce it, and for the planet.”
  
• The Ecotable label: launched in early 2019, this label uses the same principle as the Michelin Guide to rate establishments. The criterion here is environmental responsibility. Establishments can earn one, two, or three Ecotable stars depending on the strength of their commitment to sustainability.
  
• “Restaurant Engagé Anti-Gaspi,” launched by the Framheim association, is the first certification program to recognize the efforts of French restaurants in the fight against food waste.

Sourcing products

Being an eco-conscious chef starts with the choice of ingredients you include on your menu.

A menu with too many items should raise a red flag. Generally speaking, if there are more than five dishes on the menu, it’s a good indication that some of them aren’t made in-house.

A chef who cares about the environment and its preservation will be committed to offering seasonal, locally grown produce cultivated using environmentally friendly farming methods. Indeed, the shorter the supply chain, the more sustainable it is.

The same goes for the wine list: it features wines from organic vineyards and those produced by independent winemakers. Don’t wait any longer to serve them at your table—you’re sure to discover some real gems!

Fighting waste

Even before tackling food waste, a sustainable restaurant is one that minimizes its use of natural resources such as water and energy, as well as its carbon emissions.

Other types of waste can and must be reduced: waste, for example. Plastic and packaging are a real scourge in the food industry.

Finally, food waste—a real scourge in the restaurant industry, especially when you consider that 58% of food waste comes from food service professionals.