A real zero-waste restaurant goes beyond the menu.

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When writing your menu, pay attention to regionality and seasonality. This will help you avoid long transport routes and thus CO2 emissions. At the same time, you are supporting regional producers. A seasonally changing offer also creates anticipation among your guests. As a no-waste restaurant, it makes sense to make your menu exclusively vegan. Plant-based products are generally much more environmentally friendly.



Get creative!

The restaurant japan phone data offers many opportunities to find creative, sustainable solutions. Upcycling is used here: old material such as plastic waste is upgraded and given a new function. Use cooking aprons made from old plastic as work clothes in your zero-waste kitchen and furnish your restaurant with environmentally friendly furniture.



save water

Water is one of the most important resources of all, especially since preparing hot water requires a lot of energy. To reduce your water consumption in the catering kitchen, you can use water-saving attachments, for example. Modern technology reduces the water flow while maintaining the same performance. You should always load dishwashers as full as possible - this is the only way to reduce water consumption compared to washing dishes by hand.



Composting and separating waste

Proper waste separation should be a matter of course. If waste is generated in your zero-waste restaurant, dispose of it properly and have food waste collected by a waste disposal company.

As a special feature, you can put your own composting device in the zero-waste kitchen, also known as a quick composter. You simply throw all the food waste into the machine, where it is usually converted into fertile soil within a few hours. You can, for example, give this mass to farms, where it is used as fertilizer. This way, no waste is produced.

Using leftovers is a top priority with Zero Waste. You don't have to throw away leftover food like bread. Cooperate with companies like Too Good To Go or do