Five Big and Beautiful Reasons to be Sustainable
Sustainable is one of those trendy words that can be overused, but most people don’t quite understand its full meaning and the tremendous value it provides.
Sustainability is all about minimizing the negative impact of your operation on the world and local community. It is not enough to give lip service to having a sustainable business, especially if you run a foodservice operation. That is because it is food which sustains us, and the way the food is purchased and presented is as important as anything we consume.
When you buy sustainable foods you help your restaurant’s image; it will also lead you to a variety of important practices such as water conservation, energy saving, non-toxic leaning, sustainable design and eco-minded equipment and furnishings.
Have you ever tasted an organically-grown tomato? Sustainably-grown foods taste better. Here are five reasons to become a sustainable business:
- Promote Animal Welfare – Animals that are raised in a sustainable environment are treated humanely and often live naturally in the outdoors. Large factory farms view animals as units of production and cram them small spaces where they never see sunlight or even have their feet touch the ground.
- Support Rural Communities – You can do a lot by supporting sustainable farms which are an essential part of the local community. These farms create jobs and invest in the local economy.
- Retain Family Farms – Family farms are one of America’s great traditions. By using sustainable foods grown by these farms, you help to also support the independent family farmer. Many of these farms are being driven out of business by mass development of farmland by large industrialized farming concerns.
- Promote Public Health – Food grown sustainably is healthier: It contains fewer toxins and is produced from animals and soil that are cared for naturally without the use of harmful chemicals.
- Maintain the Environment – Sustainable agriculture does not harm the environment. Industrial farming often produces untreated waste that pollutes the air, water and land. The crops are likely to be shipped long distances in refrigerated containers – a costly and less efficient form of transportation. Additionally, these large farms often produce only one crop, which reduces the genetic diversity of the land and make plants more susceptible to disease and insects.
Public perception has shifted toward a greater demand for healthy, sustainable food. Foodservice operators should begin making changes and demand more accountability from suppliers, because your customers are starting to expect it.