Restaurant Sustainability: 17 Eco-Friendly Practices for Your Business

Embracing sustainable practices not only helps protect the planet but also boosts your bottom line through cost savings, regulatory readiness, and stronger customer loyalty.

This guide explores 17 practical and proven ways to make your restaurant more environmentally responsible while supporting long-term business success.

What Makes a Restaurant Sustainable?

A sustainable restaurant thoughtfully minimizes its environmental footprint across all operations. This means reducing waste, conserving natural resources, and sourcing ingredients and materials ethically.

Rather than just focusing on a single aspect, truly sustainable restaurants integrate eco-friendly practices throughout their business—from kitchen operations and menu planning to building maintenance and customer interactions.

Sustainability can align perfectly with profitability and exceptional dining experiences. 

To track your sustainability progress, focus on simple metrics like:

• Monthly utility consumption (water, electricity, gas)
• Weekly food waste volume
• Percentage of locally-sourced ingredients
• Single-use plastic reduction

Why Sustainability Makes Business Sense

The case for restaurant sustainability goes far beyond environmental benefits:

Customer demand is growing rapidly. People are becoming more environmentally conscious, and it shows in their dining choices. 34% of UK customers seek out restaurants that are open about their sustainability efforts. 

Cost savings directly improve your bottom line. While there may be some upfront costs, restaurant owners often find that reducing waste and improving energy efficiency leads to noticeable savings. Better inventory management and thoughtful waste reduction can significantly cut food costs. Based on a study of 114 restaurants in 12 countries, the average restaurant saves $7 for every $1 invested in cutting kitchen food waste.

Brand reputation sets you apart. In competitive markets, sustainability becomes a powerful differentiator. When customers associate your restaurant with environmental responsibility, you build loyalty based on shared values.

Staff morale improves significantly. Today’s restaurant workers, particularly younger employees, prefer employers who demonstrate environmental and social responsibility. This translates to better retention and reduced training costs.

Future-proofing keeps you ahead of change. With regulations around single-use plastics, carbon reporting, and waste management becoming stricter, implementing sustainable practices now prevents costly adjustments later.

17 Practical Ways to Make Your Restaurant More Sustainable

1. Energy Efficiency

Restaurants generally use about more energy than other commercial buildings. Start with these simple changes:

• Replace all lighting with LEDs, which can save up to 75% energy than incandescent lighting.
• Install programmable thermostats to automatically adjust temperatures during closed hours
• Create a shutdown checklist for staff to turn off equipment not needed overnight. 
• Regularly maintaining equipment—especially refrigerators—reduces energy use. Cleaning condenser coils alone can significantly boost efficiency.
• Track your energy bills monthly to identify unusual increases that might indicate problems

Wahaca, the UK’s first carbon-neutral restaurant group, sets a strong example in energy efficiency. One of their standout innovations includes recycling heat from refrigeration units to heat water. This innovation along with other measures has led them to report a 36% reduction in energy use in their newer sites.

2. Food Waste Reduction

With food costs rising, waste reduction directly impacts profitability:

• Conduct a simple food waste audit: For one week, track everything thrown away by category (prep waste, spoilage, customer plate waste) to identify patterns
• Implement the “first in, first out” (FIFO) inventory system to reduce spoilage
• Repurpose trim and extras creatively (vegetable scraps for stocks, bread for croutons)
• Partner with food recovery organizations like Fareshare to donate surplus safely
• Consider composting—even urban restaurants can work with composting services to divert food waste from landfills

M Restaurants is actively working to cut its food waste in half by 2030. Their strategy focuses on smart menu development to minimise excess ingredients and comprehensive staff training to ensure waste reduction is built into daily operations. Get inspired with real ways restaurants and businesses are reducing food waste

3. Water Conservation

A 40-seat restaurant can use up to 1,000 cubic metres of water per year — that’s 1 million litres, or the equivalent of 12,500 bathtubs filled with 80 litres each. While water usage can be high in restaurants, simple operational changes can lead to significant savings in both water and utility costs.

• Fix leaks immediately — a dripping tap leaking one drop per second can waste around 1,825 litres annually — enough to fill over 20 standard bathtubs, just from a single unattended drip.
• Install low-flow pre-rinse spray valves in dishwashing areas
• Train staff to thaw foods in refrigerators rather than under running water
• Only run dishwashers when fully loaded
• Install faucet aerators on all handwashing sinks

Nando’s has taken practical steps to reduce water waste by installing low-flow taps and push-to-go kitchen taps, ensuring water is only used when needed. 

4. Carbon Footprint Reduction

Beyond energy use, consider these strategies to reduce your carbon emissions:

• Optimize delivery routes to minimize driving distances
• Encourage staff to use public transportation with incentives like transit passes
• Switch to electric or hybrid vehicles for catering or delivery
• Choose energy-efficient kitchen equipment for replacements
• Consider carbon offset programs for emissions you can’t eliminate directly

The Warehouse Cafe in Birmingham leads by example in sustainable dining, operating with a strong zero-landfill policy. The cafe is powered in part by solar panels, reflecting its commitment to renewable energy and reducing environmental impact.

5. Sustainable Sourcing

Your menu’s environmental impact largely depends on where your ingredients come from:

• Start with a “50-mile menu” featuring items sourced within 50 miles of your restaurant
• Build relationships with local farmers’ markets and producers
• Ask suppliers about their sustainability practices and choose those aligned with your values
• Look for meaningful certifications (Marine Stewardship Council (MSC) for seafood, Soil Association Organic for organic products, and RSPCA Assured for animal welfare)
• Visit farms when possible to verify practices firsthand

Gladwin Brothers focus on sustainability by sourcing ingredients locally (specifically only 60km away), and prioritising seasonal produce. This approach not only supports local farmers but also significantly reduces their carbon footprint by cutting down on food miles and energy-intensive storage.

6. Seasonal Menu Strategies

Seasonal ingredients are fresher, more flavorful, and typically more economical:

• Create a core menu supplemented by seasonal specials that change regularly
• Develop a seasonal calendar for your region showing peak availability for key ingredients
• Preserve seasonal ingredients through pickling, canning, or freezing for year-round use
• Train servers to enthusiastically explain seasonal offerings and their benefits
• Feature the names of local farms on your menu to highlight seasonality

Riverford Field Kitchen champions low-waste dining by changing its menu daily based on the organic produce available from their farm. This farm-to-fork approach ensures ingredients are used at peak freshness, reducing food waste and supporting sustainable agriculture.

7. Plant-Forward Menu Options

Plant-rich menus can significantly reduce environmental impact while meeting growing customer demand:

• Start by making 30-40% of your menu plant-based or vegetarian
• Create plant-focused dishes that stand on their own rather than simply removing meat
• Use meat as a flavor enhancer rather than the center of dishes in some menu items
• Highlight the flavor and uniqueness of plant-based dishes, not just their health or environmental benefits
• Train staff to recommend plant-based options with the same enthusiasm as meat dishes

Mallow, located in Borough Market, showcases a commitment to sustainability through its seasonal, plant-based menu. By focusing on locally sourced, low-impact ingredients, Mallow reduces its environmental footprint while offering fresh, flavourful dishes year-round.

8. Growing Your Own

Even small growing operations connect customers to their food’s origins:

• Start with herbs in windowsills if space is limited
• Consider aeroponic tower gardens for small footprint growing
• Focus on high-value crops that are expensive to purchase (microgreens, edible flowers, specialty herbs)
• Use growing areas as marketing opportunities—visible herb gardens create talking points
• Partner with local urban farms if on-site growing isn’t feasible

The Black Swan at Oldstead integrates sustainability into every dish by using produce from their own garden and family farm. This closed-loop approach ensures freshness, reduces food miles, and strengthens their connection to the land and local ingredients.

9. Sustainable Furnishings

Restaurant design offers numerous opportunities for sustainability:

• Source secondhand furniture from restaurant auctions or closing establishments
• Choose durable materials that won’t need frequent replacement (hardwoods, steel, quality upholstery)
• Repurpose unusual items as décor—wine bottles as light fixtures, barrel staves as wall art
• Select low-VOC paints and finishes for healthier indoor air quality
• Choose rapidly renewable materials like bamboo or reclaimed wood

Silo in London built their entire restaurant using upcycled materials, including tables made from recycled plastic packaging and light fixtures from waste materials.

10. Equipment Upgrades

While replacing equipment represents a significant investment, the savings are substantial:

• Identify energy-intensive equipment for priority replacement (refrigeration, dishwashers, ovens)
• Calculate ROI including utility savings, rebates, and tax incentives
• Explore leasing options for more efficient equipment when purchasing isn’t feasible
• Properly recycle old equipment through certified e-waste handlers

11. Green Cleaning

Conventional cleaning products can contain harmful chemicals that affect indoor air quality:

• Replace conventional cleaners with certified green alternatives (Carbon Trust Standard, Ecocert, or Allergy UK Seal of Approval)
• Create simple cleaning solutions using vinegar, baking soda, and essential oils for many daily tasks
• Maintain separate products for areas requiring sanitization (food contact surfaces, bathrooms)
• Train staff on proper dilution of concentrates to avoid waste and ensure effectiveness
• Choose microfiber cloths over paper towels for cleaning to reduce waste

12. Reducing Single-Use Plastics

With plastic pollution gaining attention, customers notice restaurants’ plastic usage:

• Eliminate plastic straws in favor of paper or reusable alternatives, or offer straws only by request
• Replace plastic takeout containers with compostable or recyclable alternatives
• Use refillable condiment containers instead of single-serving packets
• Offer incentives for customers who bring reusable mugs or containers
• Clearly communicate your plastic reduction efforts to customers with positive messaging

Blackfriars Restaurant practices sustainability by eliminating single-use straws, cutlery, and stirrers. They also ensure responsible waste management by separating glass, plastic, paper, and cardboard for proper recycling collection.

13. Staff Engagement

Your team’s buy-in is essential for sustainability success:

• Include sustainability in onboarding training for all new employees
• Create position-specific sustainability checklists (line cooks, servers, dishwashers)
• Recognize and reward staff who suggest successful sustainability improvements
• Hold regular “green team” meetings to discuss challenges and brainstorm solutions
• Survey staff for their ideas—they often see inefficiencies and opportunities first

14. Digital Transformation

Technology offers significant opportunities to reduce resource use:

• Implement QR code menus to reduce paper usage and printing costs
• Offer e-receipts instead of printed receipts
• Use inventory management software to reduce overstocking and spoilage
• Implement online reservation systems to better predict service volumes and reduce food waste
• Create digital loyalty programs instead of plastic cards or paper punch cards

Reduce errors and cut food waste through more accurate ordering with eTakeawayMax, an integrated Online Ordering System and EPOS that helps restaurants manage all orders in one place.

15. Community Engagement

Sustainability extends beyond your four walls:

• Participate in community cleanup events with your team
• Partner with local schools for educational visits about sustainable food
• Host special events highlighting sustainability (farm-to-table dinners, zero-waste cooking demonstrations)
• Join sustainability-focused restaurant associations in your area
• Support local environmental initiatives through fundraisers or donations

Open Kitchen in Manchester is a not-for-profit social enterprise that tackles food waste head-on by intercepting surplus ingredients and turning them into a sustainable, affordable menu. Beyond their cafe and catering, they provide meals for families in temporary housing and support community projects, working to make nutritious food accessible for people of all income levels.

16. Energy-Efficient Building Design

Your physical space significantly impacts resource consumption:

• Maximize natural lighting through windows, skylights, and light colors
• Improve insulation around doors, windows, and throughout the building
• Install ceiling fans to improve air circulation and reduce HVAC demands
• Plant shade trees or install awnings to reduce cooling needs
• Consider heat recovery systems that capture waste heat from refrigeration and cooking equipment

Nando’s Next Generation Restaurant in Cambridge showcases forward-thinking sustainable design. The building features a green roof with solar panels, generating 10% of its energy needs, and uses PEFC-certified timber to ensure responsible sourcing. A smart heating system further enhances energy efficiency by automatically adjusting to temperature changes, reducing unnecessary energy use while maintaining a comfortable environment.

17. Responsible Wastewater Management

What goes down your drains matters for the environment:

• Maintain grease traps regularly to prevent sewer clogs and water contamination
• Use enzyme-based cleaners for drains instead of caustic chemicals
• Install strainers in all sinks to prevent food waste from entering drains
• Train staff on proper disposal of chemicals and cleaning products
• Run dishwashers only when full to conserve water and reduce wastewater

Getting Started: Your Sustainability Roadmap

Ready to begin? Follow these steps:

1. Assess your current state Complete a simple self-audit of your energy use, waste, water consumption, and purchasing
2. Pick your starting points Choose 2-3 changes that offer the best combination of:
   • Low implementation effort
   • Minimal upfront cost
   • High visibility to customers
   • Significant environmental impact
3. Set measurable goals For example: “Reduce food waste by 25% within six months” or “Lower energy consumption by 15% this year”
4. Create an implementation timeline Break larger goals into smaller monthly actions to maintain momentum
5. Track and share your progress Use simple spreadsheets to monitor key metrics and share successes with staff and customers
   

Conclusion

Sustainability is an ongoing journey—not a one-time fix. By starting with just a few practical changes, you can make a meaningful difference to both the environment and your restaurant’s profitability.

Focus on actions that align with your operations, and build momentum from early wins. Over time, small steps can lead to lasting transformation—for your business, your customers, and the planet.