The climate crisis is a big issue that is becoming increasingly concerning as the years go by. While governments try to implement schemes to help curb the rising threat, individuals and businesses also have to do their part to assist with slowing down global warming. If you are a caterer who would like to make some changes to your company and become eco-friendlier, here are a few ways you can do this.
Use Local Suppliers
Reducing your carbon footprint as a caterer is a great place to start, and you can do this by only using ingredients sourced from local suppliers. While this might mean altering part or all of your menu, it’s a great way to build a sustainable catering business. It’s also an excellent way to support other local businesses in your area, and these working relationships could lead to other good business opportunities in the future. If you can’t source all of your produce locally, at least strive to make 50% of your supplies from them.
Use Compostable Packaging
If you offer your customer takeaway options, you should also avoid using plastics, or as little as possible, for your packaging. There are excellent compostable packaging options available, just like this chicken box packaging, which will keep your food warm and help the planet. It would help if you also used things like wooden cutlery and biodegradable napkins, and recyclable cups.
Invest in Energy Efficient Appliances
When you’re whipping up tasty treats in the kitchen, you will need to use a variety of appliances to put your dishes together. These can use a lot of energy which is why switching to more energy-efficient appliances is a good idea. Not only is this an eco-friendlier way of preparing your food, but it might also reduce the energy bills of the business, which is a financial perk, too. You should also make sure that everything is switched off at the mains if it doesn’t need to be left on overnight.
Minimize Food Waste
In the catering industry, food waste is inevitable. However, you can take steps to reduce how much waste your business is producing. You can do this by being sensible about how much stock you are buying so that you can use everything within the use-by date. Think about how you can use ingredients in a variety of dishes, too, so that you do not have to order too many different things. You should also be carrying out regular temperature control checks to keep your food fresh and do a stock count at the end of each day to keep an eye on what you’re using.
If you can, consider putting your vegetable peels and other compostable food waste into a green bin. This could be particularly useful for caterers who might use an allotment to grow some of their produce.
It is important to think about how your business is impacting the environment, and if this is something that is concerning you as the owner of a catering business, use the suggestions above to help you go green at work.