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Abstract
Reducing environmental damage and, in general, using eco-friendly innovations has to keep pace with energy saving practices, therefore, these are perceived in conjunction. Equipping any enterprise in such a way as to cause damage to the environment as little as possible is at the moment one of the fundamental conditions for its conscientious functioning. Conditions in which minimal air pollution is ensured and which seek to reduce waste production to zero must be perceived as a priority and preferred by any restaurant.
There are a number of measures that not only reduce the generation of unnecessary waste, but also prevent their occurrence in principle. By changing the basic conditions of the structural model according to which the restaurant operates, one can not only reduce the production of non-recyclable waste, but also generally reduce energy consumption and the impact on the environment.
Eco-Friendly Design
By using eco-friendly design as an exterior presentation, a restaurant owner can consider saving energy as a guiding principle of its appearance. The design, aesthetics and interior decoration of the restaurant can be in harmony with the environment. The design of the restaurant is even capable of appealing by its appearance to the realization of the importance of the coexistence of man and the environment. Using antique furniture in the interior design, the restaurant promotes the reduction of consumption and the extension of the service life of the facilities. Restaurant lighting also has the potential to harmoniously emphasize the connection with nature using as little electricity as possible. This can be made a reality by making walls more translucent for natural lighting and a design that tends to be natural and subdued.
Recycling Material
Properly distributing waste and keeping it to a minimum should ultimately save a huge amount of time and energy. The use of recycled material should also become a principle that can be traced in the work of each of the restaurant employees. Food should be ordered in bulk quantities and from natural farms, thus, reducing the use of plastic in the functioning of the restaurant to zero. The distribution of garbage and waste should take into account not only recyclable materials and bi-products, but also natural materials such as natural oil, which must be processed separately. If possible, a restaurant can refuse any product that uses plastic in its packaging, thus drawing attention to the problem of polymer recycling.
The use of water should also be as economic as possible, as should the use of any surplus resources. The use of special minerals and chemicals to purify water is also one of the best practices to consider. Proper disposal of all types of trash and waste should be practiced in hiring training (Salzberg, 2019). Foods that customers may wish to take with them may be served in recyclable eco-friendly bags.
Reduced Waste
In restaurant management practice, there is a need to minimize the amount of waste thrown onto the street. In this regard, it is possible to implement a program that will inform about the places where unused products that have just passed their minimum shelf life will be stored. Thus, the restaurant will fulfill the important humanistic task of providing food to the poor, and get rid of food that may still be useful. It is important to keep the customer informed that the restaurant is following eco-centric measures in practice.
The use of renewable materials is a necessary measure to maintain a harmonious perspective for the surrounding future and this is what the restaurant should try to convey in its daily practice. Only in this way does it becomes possible not only to draw the attention of visitors to the problem of environmental pollution, but also to participate in its solution as consciously as possible. By educating each customer about the need to save energy and produce less waste, the restaurant will do a good deed for the whole world.
Reference
Salzberg, A. C. (2019). Sustainable innovation behavior in restaurants. Journal of Foodservice Business Research, 22(2), 167-190. Web.
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