ASSESS YOUR ENERGY USE
• Keep refrigerators and freezers away from stovetops and ovens.
• Choose energy efficient and/or long-lasting equipment that can be remanufactured or recycled.
• Take advantage of natural window lighting to save electricity and use energy- efficient lighting.
• Use dishwashing machines to be more efficient with time and water and run in eco mode.
MAKE YOUR CAFÉ MORE EFFICIENT
• To save energy, match coffee machine sizes and heating systems to the numbers of cups served per day.
• Put the espresso machine on “standby mode” or switch it off at the end of the day.
• Save energy by using a kettle or instant heating machine to heat only the amount of water you need.
• If you have multiple orders for espresso-based beverages, prepare them at the same time instead of one by one.
OPTIMIZE STORAGE & PREP
• To prevent food waste, plan menus carefully, buy only what you need, and prepare perishable foods soon after shopping.
• Plan your time and cooking temperature so you can cook more than one recipe at a time. Using lids on pans will help retain heat too!
• When boiling, choose smaller pots so the food cooks more quickly while saving water. You can also reuse hot water for another recipe if it’s clean.
• Store and label ingredients so you can use food according to perishable dates.
• Set up bins for composting and recycling.
EVOLVE YOUR MENU
• Offer at least one vegetarian or vegan option.
• Use plant-based dairy alternatives and offer them as an option for coffee drinks and other beverages. A half oat/half dairy latte is a great place to start.
• Offer a range of portion sizes on the menu to prevent food waste.
• Try Meatless Monday promotions to attract more customers with meat alternatives.
TEAM UP WITH YOUR VENDORS
• Get to know the footprints of foods, and when choosing ingredients, focus on responsible sourcing.
• Seek and use more ingredients with low carbon footprints and reduce higher-footprint ingredients.
• Partner with local vendors for some of your seasonal produce.
• Find vendors who follow more sustainable practices, especially for high carbon footprint foods like meat.
• Choose products with recycled or recyclable packaging and ask vendors to minimize packaging when possible.
DON’T FORGET THE DINING ROOM
• Use serving materials that are reusable and recyclable and stop offering single- use plastic containers.
• Provide ice in beverages only on request.
• Provide a range of portion sizes on your menu. If needed, offer to send remaining food home with guests instead of throwing it away.
• Let guests choose their own sauces and side dishes to reduce waste.
• Consider partnering with an app like Too Good to Go that proposes to consumers to buy unused food at a discount.
• Try a deposit scheme to encourage returns of reusable or recyclable to- go containers.
DID YOU KNOW?
On-demand heating systems are most efficient for up to 100 coffee cups per day, while pressurized or atmospheric boilers are more efficient at higher volumes.
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