Why Is Sustainability Important For Restaurants
Sustainable restaurants are vital for the future of the restaurant industry, and the country, for many reasons. Firstly, they help mitigate environmental damage by reducing waste and conserving energy. Secondly, adopting sustainable practices often leads to cost savings for the restaurant in the long run. Thirdly, there’s a growing consumer demand for eco-friendly dining options, which can boost customer loyalty and brand reputation. Lastly, sourcing ingredients locally supports community farmers and reduces transportation emissions.
Sustainability in restaurants is not just an ethical imperative but also a savvy business strategy that benefits the planet, local communities, and the restaurant’s own profitability. Abode Bistro Bar is looking at more ways we can become more sustainable and aware of our environmental footprint.
What is a Sustainable Restaurant or Bar?
A sustainable restaurant or bar prioritises eco-friendly practices that minimise environmental impact. Unlike a traditional establishment, it focuses on reducing waste, using energy-efficient appliances, and sourcing local, organic produce. In the case of Abode, this extends to offering organic spirits, using biodegradable straws, and even recycling water.
Our aim is to create a dining and drinking experience that is not only enjoyable but also responsible, aligning with the growing consumer demand for sustainability.
Abode Bistro Bar
At ABODE we’re committed to sustainability, our chefs upcycle ingredients across the menu to minimise waste and give dishes new life. Locally aware we partner with like-minded suppliers and seek sustainably sourced produce, we collect fresh herbs from a micro-farmer located on a rooftop across the road from our hotel.
Our Executive Chef, Joshua Askew hosted pickling classes with our associates teaching them techniques to pickle vegetables to preserve food scraps and minimise food wastage at home.
How Bad is Plastic Waste in Restaurants?
Waste in Australia, in particular plastic waste in restaurants, is a pressing issue, contributing significantly to landfill and ocean pollution. Single-use plastics like straws, cutlery, and takeaway containers are often not recycled, exacerbating the problem. This waste harms marine life and releases toxic chemicals as it degrades, impacting both local ecosystems and global environmental health.
The sheer volume of plastic waste generated by restaurants amplifies these detrimental effects, making it a critical concern for both the industry and the country.
Plastic Waste from the Food Industry
Australians use around 70 billion pieces of soft plastic per year. This is the ‘scrunchable’ plastic used as food wrappers and chocolate bar wrappers.
One million tonnes of our annual plastic consumption every year is made up of single-use plastic. 84% of this plastic is sent to landfill, and only 13% is recycled.
Every year around 130 000 tonnes of plastic leakes into the marine environment of Australia.
This information is thanks to the Department of Climate Change, Energy, the Environment and Water.
What can we do to Reduce this Waste?
There are several ways we can tackle restaurant waste reduction, in particular, can combat plastic waste. We can switch to biodegradable or reusable packaging for takeaway meals.
Secondly, we can implement a rigorous recycling programme within the industry.
Thirdly, education- educating staff and customers about our impact on the environment and how we can reduce that.
Lastly, we can collaborate with suppliers to minimise packaging and economise delivery schedules to reduce emissions.
Reducing waste in the industry is great, as our customers are now also looking for venues that are environmentally friendly.
Events to go visit a Bistro Bar
Celebrate your special occasions at the Abode Bistro Bar. Engagements, 21st birthday parties and corporate functions. Visit our venue hire page, speak with management, and let’s make your special night unforgettable.