Going green is the trend of the century, but other than it been using a keep cup or recycling your plastic, it takes innovative thinking. Our growing urgency of a fight against climate change, not to mention awareness of environmental issues such as water scarcity and deforestation, means the solution is definitely a collective one. In the past couple of years, both sustainability and social media have become a dominant part of the food industry, having improved customer interaction in 2017, Watch My Waste RMIT’s report highlighted at least 40% of food purchased by the Adelaide hospitality industry ends up in the bin.
Consumer demand for larger portions encourages wasteful practices in the food industry with businesses serving large meals to entice customers.
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Take Sam Prince’s Australian burrito concept, Zambrero’s which serves food typically classified as sustainable and healthy stand by choosing local and supporting ethical farming processes. And Tappy’s Café, a food precinct and café in Adelaide coastal area quietly churns out fertilizer made from food and preparation waste, ground coffee, expired food products, and plate scraps that the operators and customers create during the trade.
Whilst businesses like these don’t constantly shout their sustainability standards out to the crowds but they do let customers gently know through integrating it into marketing and social media and they make information available on their websites or in-store for those who want to read more about it. It is these types of practices that are becoming the norm in the food and hospitality industry and even more, businesses will jump on board as it becomes a key priority for their customers. Research revealed the difference between restaurants that use biodegradable materials and those that don’t. Zambrero Rundle St is a restaurant located in the Adelaide CBD that donates a meal with every burrito or bowl purchased through organizations such as Foodbank SA. They have an organic garden with a water filtration system which also filters the oils used for cooking, Being a Zambrero worker myself, I observed over the time period of 3 weeks just how much food was being wasted. At the end of the day, the waste weighed over 5kg which is a lot considering how big the company is. Managers in the shop weigh their waste, this helps the restaurant to quantify the financial and environmental impact of food waste as well as further identify reduction opportunities. The data can be used to reinforce their customer incentives with real numbers. Within the industry, waste minimization, recycling initiatives, and water efficiency are critical objectives Zambrero uses to improve food production methods.
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Essay on Recycle Going Green.
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