Restaurants can take little steps such as defrosting their freezers regularly and practicing responsible waste management by segregating. It would also be helpful to make use of cloth napkins instead of paper ones. Finally, they can make good investments by switching to energy-saving appliances. All this can contribute to lower their overall carbon footprint.
Restaurants can be very wasteful if they aren’t run properly. First–they should recycle and compost food waste. They should also donate excess food to a food-bank. Use compact flourescent lightbulbs. Have reusable cloth napkins and reusable menus. The menu should also include sustainable food options such as vegetarian dishes and vegan dishes.As much local and organic food as possible. All meat and dairy products should be hormone and antibiotic free and meats should be grass fed.
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