Firms should steer clear of overhauling their entire supply chain — it can be complex and disruptive. Avoid switching all packaging materials at once without testing their effectiveness and don’t aim for zero waste immediately; set realistic, incremental goals. Don’t forget to prioritize employee training and engagement — these are crucial for successful sustainability practices. Lastly, it’s important to create marketing campaigns or signage to educate and inform customers about the steps that you’re taking to be more sustainable. Communicating these details is critical to building awareness and strengthening your alignment with your clientele. 5. What are some things you would suggest a firm avoid doing at the outset because it's too difficult to tackle? continually add up and have a positive impact on consumer brand perception, given that 67% of restaurant consumers say that an establishment’s sustainable practices impact their patronage. Restaurantware offers a wide variety of eco- friendly packaging and products that can help restaurants, hotels, caterers, and other foodservice operators meet sustainability goals by reducing their plastic waste and encouraging sustainable habit adoption among customers. From takeout packaging to flatware, servingware and beyond – Restaurantware is constantly innovating new eco-friendly products to further meet the needs of their eco-conscious customer base and currently offers a robust product portfolio of over 10,000 SKUs to choose from. 6. How does Restaurantware help firms achieve their sustainability goals? 4. What are some of the easiest ways to bring sustainability into a foodservice business? Improving sustainability can start with simple steps like changing your take-out containers from plastic to an eco-friendly alternative material, such as paper or bagasse, or educating your employees on proper food waste reduction strategies when it comes to food preparation. While these may not seem impactful at first, it is important to remember that these efforts
HOSPITALITY NEWS AUGUST | Page 25
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