There are different components of a restaurant that could be customised to enhance the effectiveness of the entire establishment towards respecting sustainability measures. Most restaurants are grappling with wastage, particularly energy, water, and even food wastage. It is reported that at least 40% of food thrown away, something that burdens the environment and can be a big problem for restaurant establishments.
There is a lot that needs to improve to bring this statistic down and one of the measures that could help enhance sustainability is implementing strategies that help restaurants to operate under a sustainable environment. These guidelines are formulated to help restaurants come up with a new design strategy that will incorporate sustainability as a basic operational component.
Fixing operational wastage
This is probably the biggest topic when thinking about sustainable restaurants.
Energy consumption is something many restaurants cannot claim pride in as they are not able to effectively come up with measures that allow them to use less. Running a restaurant is sure a tough job, but there are few suggestions that could work to address the wastage that happens in different areas.
- The first idea that any designer should think about is having less equipment in the kitchen, which basically translates to less requirement for using less energy and resources, which are by far a more effective and sustainable direction. This can be easier said than done so it is not a change that can be implemented without thought and care.
- A sustainable design goes beyond energy conservation. Even the materials used should be cycled or bi-products that are repurposed. A good example of this is using ceramic tile products, which are mostly made with recycled material. Reclaimed timber and non-toxic paints should also be given a priority as part of the restaurant’s pursuit for sustainable design and materials which make the establishment green.
- Lighting is something that can much easily be addressed as there are new LED bulbs that come with a perfect energy rating, and some of them are designed to hold charge as they light up the space, which means you could reuse them when you need to save on energy.
- To manage water, it is advisable to consider installing low spray valves on faucets, especially in the dishwasher area. This can save a tremendous number of gallons of water. The cleaning performance of such a valve is also more efficient as water is released at a higher velocity.
Managing food waste
The restaurant industry has been ranked as one of the most wasteful industries, in food and equipment as we alluded to earlier. There is a need to have new measures to handle food waste and enhance energy efficiency in many establishments. Attempts to tackle this problem are a good start and any restaurant design that has the ability to reduce food waste and equipment consumption should be applauded.
Grow your own?
It is not all about design as such – the restaurant can get involved in its own steps towards sustainable trading. Instead of having to buy everything, the kitchen could rely on vegetables sourced from its own location. It is easy to implement this idea with the help of someone who can bring these ideas to reality and if you are considering making your restaurant more green and sustainable, then these types of ideas should figure.
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