ECO-FRIENDLY RESTAURANTS: A LITTLE BIT OF GREEN IN THE KITCHEN
More and more restaurants are getting closer to green economy and eco-sustainability. We don't have many cases right now, but the path has been pointed out from experiences like “Ecoristorazione Trentino”, that created a “ad hoc” certification for those restaurants respecting 26 rules about sustainable tourism. But what are the basic rules to define an Eco-friendly restaurant?
The first one is related to water-saving, which can be realized through flow regulators and building photocells or pedal-powered mechanisms inside the bathroom. So no more paper towels, anyway hand dryer are always preferable.
A good Eco-friendly restaurant has to be careful to energy consumption, using renewable sources and maximizing savings.
Food as well needs to be seen this way, and it should be biological and farm-to-table.
Waste management will be the biggest part for the Eco-sustainability. Recycling is going to be central and also cleaning supplies shouldn’t produce too much waste (it’s good, in this case, to use concentrated and ecological products). Even waste oil need to be carefully discarded.
Eco-friendly restaurants are, at the moments, a rare example of how customers’ new interests finally are accepted by restaurant owners.
Customers are more and more careful and demanding: during the dining experience, they go beyond the tasty roast. The customer is turning into a foodie, and the food service market is going to realize it little by little.
This post is also available in: Italiano (Italian)