Although it may seem like an innovative concept, sustainable restaurants were in the majority in the past. We all remember the traditional city, street or neighborhood bar in which the treatment was almost familiar, as well as the à la carte dishes.
There was no rush here, no fast food, no items other than a paper tablecloth. The vegetables were local marketfish from the bay and meat from the butcher two blocks away.
Over the years the restoration has evolved and although in many ways it has been for the better, overuse of frozen and processed foods, overcrowding and falling prices of polluting items sparked interest in recapturing that enduring spirit lost by many.
A sustainable restaurant needs FLOSS rules
Leaving aside this introductory reflection that could not be missing, for a restaurant to be considered sustainable must comply with FLOSS rules (Fresh, Local, Organic, Seasonal, Sustainable), which translated becomes: Fresh, Local, Organic, Seasonal and Sustainable.
- Cool. Bet on fresh, recent and perfectly preserved foods. A fresh squid on the menu can never come from a freezer.
- Local. Most restaurants of yesteryear had no way of getting to distant markets without keeping the food from perishing. Now yes, however, it endangers the survival of local businesses.
- organic. Selling an organic menu, without ingredients or ultra-processed foods or foods considered “junk food”. Fresh, natural and nutritious dishes that are pleasing to the eye and provide real food.
- Seasonal. The restaurant menu must be governed by the natural seasons of food, without breaking its chain of consumption or season. Many rely on freezing or buying modified products to consume regardless of the dates.
- Sustainable. Include foods where many of them are considered organic, thus guaranteeing natural and controlled production. The use of local trade largely contributes to ensuring this sustainability.
These are the foundations on which a restaurant can begin its transformation into a more sustainable way to offer your services. Now don’t think the requirements sheet ends here.
Now that you know the FLOSS rulesfor a restaurant to begin its conversion to sustainability, we will need to consider aspects that go beyond food who he works with.
We are talking about the treatment of employees with the use of disposable nitrile gloves. Details that shape enduring character. No one can claim to be selling organic salads if they leave all the lights on at night or keep going turn to plastic to reduce costs.
Control energy expenditure It is an essential requirement to be sustainable, as well as to guarantee the well-being of customers and employees. More and more restaurants and chains are promote the professional development of their workerscreating courses, bonuses and activities that help improve their conditions.
The same is true with customers, where their opinion is now taken more seriously. In this sense, social networks have allowed all voices to be heard, lead initiatives that the restaurant itself can promote on its profile.
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