From locally sourced ingredients to energy efficiency, sustainability is simply part of doing business in restaurants today. In fact, nine out of 10 respondents to Restaurants Canada’s Restaurant Outlook Survey in Q3 of 2018 said they plan to continue or increase their current level of environmentally sustainable operations over the next three years. Across Canada, restaurant owners, operators and staff are working hard to navigate the complex regulatory environment related to managing the day-to-day operations of their businesses. This includes balancing the need to reduce single-use items while meeting the needs
of guests seeking increasing convenience and delivery options.
This guide provides information to support the development of a single-use item reduction strategy for your business. It provides you with the facts on single-use items and an overview of the related regulatory landscape, as well as strategies to reduce litter and engage your staff and your guests in this important initiative.
The checklist included in this guide provides direction on initiatives and best practices to reduce the use of single use items in your operations by following the environmental hierarchy of reduce, reuse and recycle. While there is no one solution and each location will have its individual challenges and opportunities, the guide provides a range of options for restaurateurs and other foodservice operators seeking to build a single-use item reduction strategy
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