Stepping lightly: How restaurants can reduce their carbon footprint

If there is anyone who should care about climate change, it should be those in the restaurant industry. 

On a fundamental level, the changing weather patterns on this warming earth that have resulted in part from human activity pose a threat to every ingredient on the plate. 

Drought. Hurricanes. Blizzards. Floods. Rising sea levels. Wildfires. These events are all part of what many say is a new normal. 

What can the restaurant industry do about it? 

For years, restaurateurs have been building more sustainable practices into their operations.

They have been investing in LEED-certified buildings and energy-saving equipment and lighting. They have been recycling used oil for biofuel; shifting to compostable and biodegradable packaging; and avoiding the use of polystyrene, plastic straws and plastic bags. 

They have been buying local and organic produce; using eco-friendly cleaning products; and creating paperless office systems.

And, on a broader scale, some operators are rethinking their carbon footprints in a way that focuses on specific themes, whether it’s protecting the health of the soil, sea life or the atmosphere. 

In this five-part special report, Restaurant Hospitality takes an in-depth look at restaurants leading the way. 

Part 1: Reducing food waste

Part 2: Preserving the soil

Part 3: Supporting bee-friendly policies

Part 4: Sourcing strategically

Part 5: Promoting plant-based meals