A major piece of sustainability is to interrupt a system to increase…well…sustainability. The idea of having a customer bring in their own “doggie bag,” so to speak, disrupts a major system of single-use packaging for leftovers at a restaurant. <\/p>\n\n\n\n
Sure, restaurants offering things like compostable clamshells is good for takeout. But what about having to always give diners in your restaurant those clamshells after their meal? <\/p>\n\n\n\n
This is where restaurants can step up and encourage their diners to bring their own reusable container (i.e., glass jars or metal container), which encourages the reduction of food waste and the reduction of solid waste by not using additional single-use containers. Though these plastic containers might be compostable or biodegradable, there is no reason to waste where it’s not necessary and put solid waste into a landfill. <\/p>\n\n\n\n
Not only should restaurants allow the practice of bringing in your own container, it should be encouraged to reduce social stigma. Additionally, a financial incentive should be considered. This will boost the social encouragement to take this action by consumers and give them a reason to continue the practice. Not everyone needs the financial incentive, but for those that do, this may push them over the edge. Restaurants should also consider ways to create community around the idea of reducing waste and have their customers fill in the blanks for future endeavors… <\/p>\n\n\n\n
The best place to start with implementing a program like this is to set a goal. What is the establishment looking to do overall with the program? By answering this question, it will be easier to start a program and create goals over time. <\/p>\n\n\n\n
Once goals are established and a benchmark is made of where the establishment sits with how much solid waste is sent out with to-go boxes, measuring and realizing the intended sustainability goals and other outcomes will be easier to ascertain. <\/p>\n\n\n\n
During the brainstorming or early stages of considering the program’s intent, owners or managers should also consider how they’re going to communicate this to the intended audience and their employees. Without this communication, and stakeholder and employee buy-in, the success of a program is hard to envision and occur. Some of these communications can include signage within the restaurant, emails, notes on electronic receipts and similar for employees.<\/p>\n\n\n\n
A major piece of sustainability is to interrupt a system to increase…well…sustainability. The idea of having a customer bring in their own “doggie bag,” so to speak, disrupts a major system of single-use packaging for leftovers at a restaurant. Sure, restaurants offering things like compostable clamshells is good for takeout. But what about having to … <\/p>\n