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How can restaurants be more sustainable? - Coggle Diagram
How can restaurants be more sustainable?
Products
Local
Seasonal
Use 'Kromkommer'
Farmer on-site
Kitchen garden
Use 'Too good to go'
Sustainable fishing
Proportions
Smaller
Based on gender
Male
Adult
Child
Female
Adult
Child
More smaller courses than one big main course
Table proportions instead of person proportions
Menu
Mention CO2 footprint on menu
Mention proportion on menu (kg)
Vegetarian options are cheaper than meat/fish
Vegetarian dishes are named under 'recommendation of the chef'
Staff
Recommend vegetarian dishes
GWL
Save water and reuse
Install light timers
Open windows instead of air conditioning on nice weather days
Supply chain
Shipment
Electric lorry
Electric bike
Interior (second hand)
Thrift store
Auctions
From closed restaurants