- Be creative with your menu. Develop dishes that use all your ingredients. Nose-to-tail and shoot-to-root cooking means less goes to waste.
- Don’t throw away leftover ingredients you’ve already prepped. See if local charity organisations would welcome them to provide meals for people in need.
- Try pickling or fermenting leftover prepped vegetables instead of throwing them away.
- Compost your vegetable scraps.
- Support local suppliers by purchasing local, seasonal ingredients. They’ll be fresh and tasty, and you’ll be minimising the environmental impact of transport.
- Feature sustainable proteins on your menu. For example, use third-party verified products, or hormone-free meat from a local farmer.
- Promote the doggy bag. You’ll have less waste for you to deal with and you won’t have to throw as much food away. Supply compostable, biodegradable or reusable containers, and encourage customers to bring their own.