How do you collaborate with suppliers and farmers to promote sustainable food production?

2 Choose local and seasonal

Another way to promote sustainable food production is to choose local and seasonal ingredients whenever possible. Local and seasonal ingredients have lower carbon footprints, as they require less transportation, refrigeration, and storage. They also support the local economy and community, and preserve the biodiversity and culture of the region. Local and seasonal ingredients are usually fresher, tastier, and more nutritious than imported or out-of-season ones. You can use local and seasonal ingredients to create menus that reflect the time of year and the terroir of your location.

3 Reduce waste and packaging

A third way to promote sustainable food production is to reduce waste and packaging in your menu development. Food waste and packaging contribute to greenhouse gas emissions, landfill, and pollution. You can reduce waste and packaging by planning your menus carefully, using every part of the ingredient, composting or donating leftovers, and buying in bulk or using reusable containers. You can also work with your suppliers and farmers to request less or more eco-friendly packaging, such as biodegradable, recycled, or recyclable materials. Reducing waste and packaging can save you money, space, and resources, as well as improve your environmental performance.

4 Diversify your proteins

A fourth way to promote sustainable food production is to diversify your proteins in your menu development. Animal proteins, especially red meat and dairy, have high environmental impacts, as they require more land, water, feed, and energy than plant proteins. They also produce more greenhouse gases, such as methane and nitrous oxide. You can diversify your proteins by using more plant-based proteins, such as beans, lentils, nuts, seeds, tofu, or tempeh, or by using alternative animal proteins, such as fish, poultry, eggs, or insects. You can also use smaller portions of animal proteins, or mix them with plant proteins, to create balanced and satisfying dishes.

5 Educate your customers

A fifth way to promote sustainable food production is to educate your customers about your menu choices and the benefits of sustainability. You can use your menu descriptions, labels, signs, or social media to highlight the origin, quality, and impact of your ingredients. You can also share stories, facts, or tips on how to eat more sustainably, or invite feedback or suggestions from your customers. Educating your customers can help you build trust, loyalty, and engagement, as well as inspire them to make more sustainable choices in their own lives.