As foodservice operators face unprecedented challenges, finding eco-friendly alternatives to resource-intensive practices may not be top of mind. But reassessing sustainability initiatives in the wake of the pandemic is still essential when thinking of long-term success. Luckily, there are a few easy ways to boost both short- and long-term sustainability goals that can help lead to future business success. Here are three ways to do just that.
Continue researching sourcing
According to Technomic’s May 2019 report, Sustainability & Corporate Social Responsibility, nearly three-quarters (73%) of foodservice operators say they expect sustainability or social responsibility will take on a greater role in the next two years. It remains paramount for many consumers to know where their food is coming from, so operators should continue to research more environmentally accountable options. Items such as sustainably raised seafood, organic produce and others contribute to consumers’ desire to patronize a specific foodservice location. Operators that don’t keep up on sustainability may risk losing competitive ground.
Reassess ways to reduce waste
The pandemic forced dining rooms to shutter, and left operators scrambling to find ways to cut waste as traffic took a big hit. While most operators have been able to reopen, many are still working with fewer employees and reduced menus. Directors should continue looking for ways to reduce food waste. It’s common practice to use a single ingredient in multiple dishes to help ensure things get used up before spoiling. It can also help to offer meal bundles to go that serve up excess ingredients in creative new ways. By continuing to explore moves to reduce food waste, operators set themselves up for future success by appealing to consumer preference for environmentally friendly initiatives, as well as keeping their own budgets in check.
Secure environmentally friendly packaging
Finally, operators should consider switching to eco-friendly packaging alternatives. Using eco-friendly packaging and cups sets foodservice facilities up for long-term sustainability. It’s a simple solution to switch to a new product that’s biodegradable. WinCup Vio® cups and containers, for example, meet the need for safety, cost-effective performance and sustainability, ensuring food not only stays in tip-top shape during off-premise order fulfillment, but also ensuring operations are doing their part in reducing their carbon footprint. Vio cups biodegrade* 92% over four years, leaving less waste in the long run.
To find out more about Vio cups and containers, visit viofoam.com.
*Cups biodegrade 92% over 4 years. Tested under conditions that simulate both wetter and biologically active landfills using the ASTM D5511 test. Wetter or biologically active landfills may not exist in your area. The stated rate and extent of degradation do not mean that the product will continue to decompose.
This post is sponsored by WinCup