Beef from South America, avocados from Mexico,

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Cook seasonally and regionally

salmon from the North Atlantic - many of the ingredients on the menu come from distant countries and are associated with long transport routes. In order to reduce hungary phone data the associated CO2 emissions, more and more restaurant operators are relying on regional suppliers - and thus also meeting the wishes of their guests. And they largely only use food that is currently in season and therefore does not have to be stored or shipped in at high energy costs. If you change your offering accordingly and communicate this specifically, most customers are also willing to spend more money on fresh, local food.

Avoiding plastic waste not only protects our oceans

Bananas, broccoli and peppers in foil packaging? That doesn't have to be the case. Ideally, waste avoidance begins when you shop at the supermarket or hypermarket. In general, larger containers produce less waste per unit than smaller packaging sizes.

5. Add more meatless dishes to the menu

Our diet causes more than a quarter of all human greenhouse gas emissions worldwide. Livestock farming and meat production in particular account for a large proportion of this. From a sustainable perspective, this must change. But how can this be achieved without bans or lengthy persuasion work? It's very simple: for example, by increasing the range of meatless dishes on your menu and offering equivalent vegetarian or vegan alternatives to popular meat dishes.