Sustainability in the hospitality industry

With growing awareness of environmental issues and the importance of sustainability, the hotel and restaurant industry is taking significant steps to become more eco-friendly. 
 
Sustainability in the hospitality industry involves several critical aspects of daily operations. For example, eco-friendly practices can be applied to waste processes, produce delivery, and building utilities. 
 
Implementing these changes can not only provide a more sustainable future in general but can give your business an edge. In a recent study conducted by WaterAid, 53% of respondents want restaurants to make it easier for them to make sustainable choices. [1] 
 
In other words, becoming an eco-restaurant can really boost your business, attracting eco-conscious customers and helping you stand out from the competition. Plus, going green often means cost savings through more efficient use of resources and less waste, improving your bottom line. 
 
That's why we're here to explore the environmental impact of the hospitality industry and show you how you can create a sustainable restaurant business.  
 
To deep dive into making a hotel eco-friendly, check out our dedicated guide.
 
 

Sustainable waste management in restaurants

In the UK alone, it is estimated that 199,100 tonnes of food is wasted every year just in the restaurant sector. [2] When food is thrown out, it’s not just a matter of more trash piling up, it is an environmental issue with many consequences. That kind of waste often ends up in landfill sites, where it decomposes and produces methane, a common greenhouse gas. This creates a blanket of gas that traps the sun’s heat in the Earth’s atmosphere, leading to global warming and climate change. 
 
Not only that, but when food ends up going to waste, the resources used to grow and process it also go to waste. It's important to be mindful that as the world becomes increasingly affected by the climate crisis, it is vital to preserve resources such as water, energy, and land. 
 
Good news is, you can implement simple changes in your establishment to minimize its contribution to the growing issue of food waste. For instance, when guests have finished their meal, offer a sustainable to-go box so they can take any leftovers home. This is not only a great way to reduce food waste but also shows that your business is willing to go the extra mile for its customers.
 
Additionally, you can implement other restaurant sustainability practices like:
 

Reducing single-use plastics

Single-use plastic is produced using fossil fuels, which when burned, release greenhouse gasses that have a negative impact on the environment. Even just extracting these fossil fuels and transporting them to factories emits an estimated 1.5 to 12.5 million metric tons of greenhouse gases. [3]
 
Single-use plastics have become commonplace in the hospitality industry, especially in fast food establishments, takeout facilities, and room amenities in hotels. These often include plastic containers, straws, and cutlery. Given how important such tools are for the customer experience, completely letting go of them is not always feasible. However, switching to reusable containers, paper straws, and sustainable cutlery makes a significant impact. [4]
 
You can even make the shift when it comes to hygiene products. For example, using a dispenser and refill system for products such as hand sanitizer and hand soap reduces the need to continuously buy individual single-use plastic dispensers. 
 
Choosing sustainable hygiene products can be challenging, but Tork makes this choice easy. Tork stocks a range of dispensers that have been certified as carbon neutral.
 

Composting any scraps 

Completely eliminating food waste in the restaurant industry may not be feasible. However, composting is a sustainable alternative and comes with its own unique benefits. 
 
Recycling organic matter to create natural fertilizers can contribute to soil health by improving its ability to hold nutrients, creating a healthier environment for future plots of land. [5] 
 
Some examples of compostable scraps include:
  • Eggshells
  • Fruit and vegetable peels
  • Biodegradable tea bags 
  • Coffee grounds
 
It is vital that the right balance of green and brown waste is used in order to create effective, nutritional and carbon-rich compost. Here is a simple rule of thumb to achieve this:
  • 25-50% green waste – meaning food scraps and other organic kitchen waste.
  • 50-75% brown waste – dry wood waste including plant trimmings, paper (except for colored or glossy paper) and cardboard.
 

Conducting food waste audits

Any eco-friendly restaurant or hotel should have an effective and efficient food waste management procedure. This involves assembling a team of staff to keep track of waste and record it on a daily basis.
 
A food waste audit can help you identify which types of food are being thrown out more frequently. [6] This will impact your inventory practices as well as stock and menu planning, reducing waste and creating a sustainable food service business.
 

Investing in an inventory and waste management system

Many establishments still use pen and paper to track their inventory and waste. This can lead to a larger margin for error and the possibility of records being lost. 
 
Creating these reports electronically via an inventory management system helps you with a more efficient tracking process that reduces waste. And it goes without saying that your business can drastically reduce its paper costs by investing in electronic systems. 
 

Eco-friendly produce delivery for restaurants

In 2022, the UK transportation sector contributed 112.5 million metric tons of carbon dioxide (a greenhouse gas) into the atmosphere. [7]
 
Using more eco-friendly practices when sourcing produce will prevent your establishment from contributing to this. Here’s a few tips to accomplish it.
 

Choose local seasonal ingredients

When it comes to the food that you serve your customers, using seasonal items produced by a local supply chain is the most sustainable choice.
 
When ingredients are in season and can be purchased locally, the cost of transport (to your wallet and the planet) is significantly reduced. Air travel produces 10 times more carbon emissions than road transport, so reducing any reliance on it will make a difference. [8]
 
Additionally, opting for sustainable ingredients produced by local businesses will allow you to make a contribution to your local economy. This supports your community, which can boost the positive perception guests have of your restaurant.
 

Opt for more sustainable overseas produce transportation

For larger and more complex facilities, seasonal local produce is not always feasible. However, there are other options to get your stock from farm to plate sustainably.
 
When organizing long-distance food shipments, opt for rail or water transport, as these methods are far less polluting than air or road alternatives. [9]
 

Sustainable energy practices in restaurants

Relying on non-renewable energy sources significantly impacts our planet. That is because fossil fuels, such as coal and natural gas, contribute to greenhouse gas emissions, driving climate change and harming the environment. This not only affects the global ecosystem but also increases operational costs for businesses as prices of non-renewable energy sources tend to be volatile.
 
Energy consumption in restaurants comes from five main factors: [10]
 
  • Cooking
  • Lighting
  • Heating, cooling, and ventilation
  • Refrigeration
  • Water heating
 
In the UK, restaurants use most of their electricity for refrigeration, cooking and heating. [11]
 
In light of this, switching to renewable energy is a practice any establishment should consider. Using energy-efficient appliances and sources reduces the amount of greenhouse gasses produced by your actions (carbon footprint) as well as your bills. By switching to these eco-appliances, green restaurants use as much as 50% less energy. [11]
 
So how to get there? Equipment upgrades plus cleaning and maintenance can help reduce your establishment's energy consumption: [10]
 
  • Upgrade to more energy-efficient appliances such as ovens, freezers and refrigerators.
  • Install LED lighting, has a much smaller carbon footprint when compared with incandescent or fluorescent alternatives. [12]
  • Perform regular cleaning and maintenance on appliances. Dusty internal systems can cause them to work harder and use more energy.
  • Take advantage of Demand Response Programmes. This means your business could be paid by energy suppliers to reduce its energy consumption at peak times to balance the demand on power grids.
 
Hospitality and sustainability should go hand in hand, with the core purpose of caring for guests and providing them with the best experience possible. Considering not just people but also the planet they live in should be a natural extension of that generous spirit. By adopting sustainable practices, you’re not just being kinder to the planet—you’re also making a positive impact on your business and potentially even improving the local economy. At the end of the day, embracing sustainability is a perfect match with your business and a win-win for everyone involved.
 
Caring for the environment is a joint effort. Find out more about how Tork supports your eco-friendly initiatives, including how to earn LEED credits.

Reference

[1] https://www.wateraid.org/uk/media/7-in-10-Brits-want-more-sustainable-restaurants-Belu-partnership
[5] https://agricology.co.uk/resource/compost-effect-nutrients-soil-health-and-crop-production/
[10] https://www.businesselectricityprices.org.uk/sectors/hospitality/restaurant-energy-efficiency-guide/
[12] https://www.inui.co.uk/blogs/news/how-are-led-lights-better-for-the-environment