|
Go
|
|
|
|
|
Five questions to ask before starting your green game plan
By André LaRivière
July 21, 2011
|
|
|
For operators looking to ‘go green’ these days, there is good news, very good news and even better news.
First, the good news. With increasing quality and lower costs of sustainable products and services available, it's easier than ever. Second, most every consumer survey indicates that the number of diners willing to spend a bit more for products, services and meals that benefit the environment is still growing steadily, if slowly. Last (and the best part), the majority of steps to 'sustainable foodservice' consist of what most every experienced chef or restaurant manager would also recognize as simply smart operating practices and effective business management.
There is a twist, though, and an important one. Unlike some aspects of managing a foodservice operation, such as choosing suppliers, regular maintenance or staff training, going green cannot be reduced to that simple set of regular tasks on a spreadsheet or in an ops manual; meaningful and effective sustainability depends on integrating its principles and measures in every business decision you make – small or large – everyday. In fact, there's kitchen-tested evidence that the more comprehensive your approach, the more valuable benefits you can realize for both the environment and your operation, including real bottom-line cost savings.
|
|
|
So, given that, where do you start? Chances are it can be just about anywhere in your operation. However, before taking greener steps in any direction, take the first and most important one – with honest answers to the following five questions:
1) What are your goals in adding more green to your operations?
Though the most effective way to add sustainability is to integrate it across your operations and business decisions, you have to start somewhere - and it ought to be with what matters to you most. Do you want to lighten your environmental impact by reducing waste or conserving energy? Help build a more sustainable local food system by buying more local products for your menu? Attract more ‘conscious consumers’ to your tables? Find out how to go green and save money at the same time? |
|
|
|
|
|
|
| These are all valid motivations and focusing your first steps on the one that ‘syncs’ best with your overall business goals offers the best chance to get your green program off to a successful and satisfying start.
2) From your perspective, what are the best opportunities around your operation to add sustainability?
Once you’ve determined what matters most, it likely won’t take long to spot the key aspects or areas of your operations that are ripe for your green makeover. Maybe it’s a new recycling/composting system or long-lasting, energy-saving LED upgrades to your kitchen or dining room lighting or finding some locally-grown ingredients for that new signature dish. So, if you’re considering making changes or upgrades to your equipment, design/décor, menu or brand marketing, you’ll want to include them among your first green steps.
3) Are your team members onside with the ‘green thing’?
At this stage, it’s less about how much you and your staff know about greening your operations, and more important that you gauge team support for the idea on principle. You may be surprised at who will be enthusiastic about this, and at their desire to ‘get it right.’ However, even a lukewarm response can be overcome, especially if you start with a few effective steps that generate honest results.
While you’re at it, find out whether you have someone on your team, at any level, with direct experience in a green workplace; whether it was good or bad, their participation in your initial plans will become a valuable asset.
4) How ready and able are you to make changes to your daily operations?
Though this seems like another version of Question 3, it’s quite different. It’s no secret that, when asked, most people say they’ll change their habits to do the right thing, when, in the heat of action, few actually do. Some sustainable steps do involve reorganizing operational practices or workflow, therefore both you and your team will need to be ready to embrace change. ‘How much’ and ‘how quickly’ are important factors in your green game plan.
5) Do you think your green message is important to your customers?
This question isn’t easy to answer, but a very good one to ask, as it will also help you determine how much recognition you (and your team) want/need for your green efforts. Do you want to quietly reduce waste/save energy/save money, or list the scope of your sustainability efforts on your menu? Will you use your green message to attract new customers?
Another good reason for a full and honest answer to this question concerns
trust — between your business and its customers, but also between you and the producers, suppliers and other communities you plan to publicly support. With increasing scrutiny over greenwashing, you may want to consider getting your sustainability plan reviewed and endorsed by a third-party certification program*.
From the start and in the end, it’s not about how ‘deep green’ your operation is, but more about the full measure of value your green steps deliver to your business and your community.
* More questions? There are several sustainability solutions, both general and specialized, available to Canadian foodservice operators. Visit these websites for more answers.
OceanWIse - www.oceanwisecanada.org
LEAF - www.leafme.com
Local Food Plus - www.localfoodplus.ca
Green Table Network - www.greentable.net
See more great sustainability articles on Restaurant Central:
About the author
André LaRivière is executive director of the Green Table Network, a Vancouver-based organization helping operators, suppliers and diners across Canada to put 'sustainability on the menu.' Find more information at www.greentable.net.
|
|
 |
| |
|
| |
| < Back |
|
|
|
| Copyright © Restaurant Central. All rights reserved. |
|
|
|
|
|
|