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