Maintaining a self-sufficient lifestyle isn’t easy—and it’s even harder for a restaurant. Take steps to make your vegan restaurant an eco-friendly paradise.
Part of running a restaurant that promotes a healthy, vegan lifestyle is showing off your self-sufficiency. You want your restaurant to display its small carbon footprint to attract the attention of green-minded individuals. But forget all the advertising stuff—the most important part is the fact that self-sufficiency is essential to an eco-friendly lifestyle! These ways you can make your restaurant self-sufficient will amaze your customers, and could even start a trend with your local businesses for some extra healthy competition.
Reduce Kitchen Waste
You should be able to find a use for everything in your kitchen or café—even items you’d normally toss out. Unused plant-based food can be composted, so long as it isn’t moldy or carrying disease. You can even compost used coffee grounds! If you don’t have a use for compost, or have an excess of it, consider selling it at the register or use it for bartering.
Try to avoid using or storing anything in plastic wrapping. If you must use plastics, consider plant-based alternatives. When storing dried spices, use reusable glass jars. The name of the game is “reusable.” Anything paper or plastic is waste that can’t be reused. Cloth napkins, dish towels, and cups will keep your restaurant’s business out of the landfill.
Grow Resources in a Hydroponic Garden
Hydroponic gardens do a good job of catching the attention of valued guests. Start small, with a hydroponic garden for herbs, before moving on to fruits and vegetables.
Hydroponic gardens allow you to grow whatever you want, whenever you want, while also cutting down on water waste and topsoil degradation. You’ll know exactly what you’re using to grow your plants with, down to the nutrients and growing medium.
As you learn how to use a hydroponic garden, you can start experimenting with out-of-season harvests along with fruits or vegetables you’d normally have to source from distant locations—which inadvertently increases your carbon footprint. Rare harvests grown right in your restaurant will be sure to amaze your customers.
Know Where You’re Sourcing Food
While being able to grow many of your own fruits and vegetables is one of the most valuable ways you can make your restaurant self-sufficient, it’s not often possible for a restaurant to grow everything on their menu. For the rest of the food you must buy from others, know where it comes from. Try your hardest to shop (or barter) only from local farmers and producers. Doing your research on the ethics of a business—no matter how small—is important for holding up your vegan values.
Always request eco-friendly packaging if it isn’t specified—no Styrofoam!
