Zero Waste in the Gastronomy Industry

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Shelves behind the counter with glasses and tea in jars
In Germany alone , around eleven million tons of food end up in the trash every year . Added to that are almost 19 million tons of packaging waste . The problem and the associated climate catastrophe are bringing about new solutions for greater sustainability: "Zero Waste" is now the motto. In this article, you'll find out what that means and what tricks you can use to run a zero-waste restaurant.

Contents

What is Zero Waste?
Zero Waste bahrain phone data in your Gastro Kitchen: 5 Tips
Less packaging waste
no-waste menu
Get creative!
save water
Composting and separating waste



What is Zero Waste?
Translated, Zero Waste means "zero garbage" or " zero waste ". This means questioning your own behavior, but above all avoiding garbage and waste. In the interests of environmental protection, the Zero Waste movement is intended to help reduce problematic garbage production.

Zero waste means minimizing waste - as much as possible. The principle includes the so-called five Rs: Refuse, Reduce, Reuse, Recycle and Rot . In English, the principles can be summarised as follows: Do without useless things, reduce consumption, reuse as much as possible, use recycling and compost waste. Zero waste therefore stands for environmental protection and resource conservation.



Zero Waste in the Gastronomy Industry
The idea of ​​producing as little waste as possible has now reached many private households. Companies also play a crucial role when it comes to environmental protection - sustainability and gastronomy are no longer separable . In addition to saving energy and emissions, the zero-waste kitchen offers you as a restaurateur another advantage: you save money .

Such a zero-waste kitchen can be implemented primarily in establishments with regional cuisine and a modern philosophy. In an Asian restaurant, on the other hand, it is difficult to reduce emissions by using shorter transport routes. But in any case, individual measures for more environmental protection can be implemented in the catering industry. Follow the idea of ​​" less waste " - every small change towards less waste counts.

Berlin is leading the way: In 2019, Germany's first vegan zero-waste restaurant, "Frea", opened in the capital. Find out more about the no-waste concept in an interview with founder David Suchy .

Restaurants where the zero waste motto runs like a thread through the gastronomy concept are called zero-waste restaurants . In this case, the furnishings consist of, for example, recycled waste or second-hand furniture. No-waste restaurants are hip and appeal to guests who value sustainability.

However, always make sure that you keep your promises. Adorning yourself with sustainable marketing claims can quickly backfire and turn out to be greenwashing . It is therefore better to authentically implement zero-waste measures in the kitchen.



Zero Waste in your Gastro Kitchen: 5 Tips
Producing no waste at all sounds like a utopia. So how can zero waste be implemented in practice ? The following five tips will help you eliminate waste in your restaurant kitchen . It is important to note that these should not be simple, quick measures. Rather, they are about a long-term rethink.