Sustainable Practices Making an Industry-Wide Impact
The restaurant industry has a large environmental footprint. High levels of water and energy use, significant food waste, and outdated practices contribute to rising costs and environmental damage. As awareness grows, restaurants are taking steps to operate more responsibly and efficiently.
By adopting sustainable restaurant practices, restaurants can reduce waste, lower expenses, and build customer trust. Strategies like cutting food waste, managing utilities, and switching to eco-conscious supplies can help operations stay competitive while supporting environmental goals.
Why Going Green Matters to Restaurants
There is a powerful economic incentive to go green. According to 2025 foodservice industry statistics from Gitnux, over 80% of US consumers want restaurants that practice sustainability. Those same statistics show that restaurants that started using sustainable practices saw customer loyalty increase by 15-20%.
Going green won’t only draw more customers to restaurants—it may also help them reduce costs. A review of 114 restaurants by Champions 12.3—a global coalition focused on cutting food loss and waste—found that nearly every restaurant saw a positive return on investment, with average savings of $7 for every $1 spent on efforts to reduce kitchen food waste.
On a macro level, climate change will increase food costs, so anything restaurants can do to reduce their contribution to this global trend will have an impact on their economic viability. Droughts, floods, and other problems caused by climate change will drive food costs upward, so reducing carbon emissions is a smart long-term strategy for the industry.
More sustainable energy initiatives can also help restaurants improve their bottom line. Per square foot, the average restaurant consumes three times more energy than the average commercial building of a similar size. Reducing energy use can greatly impact a restaurant’s profits.
Restaurant sustainability practices can also enhance brand image. Diners increasingly support businesses that align with their values, and showing environmental responsibility can help build stronger customer relationships and long-term loyalty.
The evidence is clear. Going green will not only reduce restaurants’ environmental impact, but it will also yield dividends in reduced costs and improved customer loyalty.
Start With a Mindset Shift: Sustainability Begins at the Top
Creating a sustainable restaurant begins with how the team approaches daily operations. Long before equipment gets upgraded or supplies change, restaurant leadership should clearly define sustainability goals and communicate them across the organization. This foundation helps align every decision, from menu design to vendor selection.
Designating a sustainability lead or forming a small green team encourages accountability. These individuals can help track progress, identify new opportunities, and share updates with staff. Embedding environmental goals into company values or employee handbooks can also guide behavior without creating complexity.
Leaders set the tone for how seriously green practices are taken. When managers prioritize sustainability in meetings, training, and daily decisions, it becomes a shared focus across the team. This level of commitment turns environmental responsibility into a natural part of company culture, not just a one-time initiative.
8 Sustainable Restaurant Practices to Adopt Today
Improving sustainability does not have to involve major overhauls all at once. Many impactful changes can be made through daily decisions, small upgrades, and team involvement. Here’s how to make your restaurant more sustainable with eight eco-friendly practices.
1. Start With an Energy Management Plan
Measuring and recording energy use, and then implementing policies to reduce it, are important first steps. Training staff in energy-efficient practices, such as cutting power to non-essential operations during certain “down” periods, can help.
Restaurants should implement energy efficiency checklists that provide a visual reminder to employees of how they can reduce electricity consumption. Lighting takes up around 13% of energy use in restaurants, according to ENERGY STAR. Swapping out inefficient bulbs for energy-saving models is a simple and effective way to cut energy consumption.
Adding automatic lighting and smart thermostats can also make energy use more responsive to business hours. These tools help ensure systems are not running when they are not needed.
2. Rethink Your Water Use
Flow restriction devices on faucets and toilets in guest bathrooms can reduce water use, as can smart policies about water use in the kitchen. Upgrading to low-flow systems or installing efficient dishwashers can help limit both water waste and utility bills. Replacing outdated sinks, faucets, and dish-washing equipment can also help restaurants reduce their water usage.
Encourage staff to report leaks or equipment issues as soon as they notice them. A proactive approach to water management avoids unnecessary waste and expensive repairs. Tracking monthly water use can also help catch problems early.
3. Reduce Food Waste and Donate Excess
Reducing food waste in restaurants can result in fewer losses and increased profits.
Understanding how to reduce food waste in restaurants starts with careful planning. Keep track of ordering habits, food prep waste, and uneaten customer leftovers to identify patterns. Use this information to adjust purchasing and portion sizes. Involving staff in waste tracking can help identify these patterns and find solutions faster.
Restaurants can repurpose ingredients creatively to minimize waste, such as using vegetable scraps in stocks or sauces. For whole ingredients, consider making a donation. If you have food that is about to expire and will not be using it, you can donate it to a local organization to provide for those in need.
4. Switch to Sustainable Products and Packaging
Restaurants can reduce their cumulative environmental footprint by purchasing equipment from sustainable sources. By being smart about where they are purchasing cleaning supplies, equipment, cleaning uniforms and more, restaurants can ensure that their supply chain has a minimal impact on the environment.
Restaurants can also reduce their environmental impact by eliminating plastic bags and Styrofoam containers and using more eco-friendly alternatives. This includes biodegradable containers, compostable utensils, and reusable service ware.
Choosing products made from renewable or recycled materials adds value and supports better waste outcomes. Likewise, choosing vendors that prioritize sustainability adds value beyond the product itself. Customers also notice and appreciate when restaurants avoid excessive or harmful packaging.
5. Review Each Section of Your Operation
Divide your restaurant into distinct areas. Break the restaurant into front-of-house, back-of-house, take-out, and restroom areas. By breaking down each section into different areas, it is easier to identify processes, procedures, products, and services you could make green.
Within each area, review job tasks and functions to determine which ones could be made green. For instance, if you are currently using disposable paper napkins, consider replacing these with reusable cloth restaurant napkins.
Systematically assessing each part of the restaurant helps teams focus on manageable changes and measurable results. Creating a checklist for each area helps keep sustainable practices consistent and makes it easier to train new staff on green standards.
6. Go Digital to Reduce Paper Waste
Use of electronics in the front office to reduce paper memos, printouts, and other documents can help reduce a restaurant’s environmental impact. Smart restaurants are also equipping servers with mobile technology to make payment and other functions less paper-dependent.
By using social media to advertise and offer coupons, restaurants can reduce their environmental impact by reducing paper consumption. Mobile coupons are an increasingly popular marketing tool among younger diners.
Digital systems also improve recordkeeping and speed up service. Offering paperless receipts and loyalty programs supports sustainability while improving customer convenience. Many diners now expect digital options as the standard. Swap unnecessary printouts for mobile checkouts, online ordering, and paperless accounting to keep operations lean and responsive.
7. Focus on Preventative Maintenance
Restaurants have a bad reputation for taking a lackadaisical approach to equipment maintenance. While managers think they’re saving money by putting off upgrades and repairs, they’re actually losing money on increased energy costs.
For example, a refrigerator with dirty coils uses more energy than one that has been properly maintained. By implementing a preventative maintenance schedule, restaurants can reduce power consumption.
Routine inspections, cleanings, and minor repairs keep major equipment operating efficiently. This saves money, reduces emissions, and lowers the risk of expensive downtime. Preventative service also extends the life of appliances, reducing the need for early replacements. Regular maintenance helps lower both operational costs and environmental impact.
8. Support Local and Sustainable Vendors
Support local farmers by sourcing food and ingredients from them. By obtaining food and ingredients locally, it means your restaurant is using less fuel, since items do not have to be shipped as far.
Sourcing locally also supports the regional economy and builds valuable relationships with farmers and producers. It often also means better product quality and freshness. Sharing your sourcing story on menus or online shows customers how fresh your ingredients are and helps them better connect with your mission.
Talk to your supply chain vendors and suppliers about green products and services. Your goal is to find sustainable products that are eco-friendly in your supply chain, from vendors and suppliers who also use green processes. Ask suppliers about their environmental practices and prioritize those who use green materials, packaging, and transportation.
Make Sustainability Part of Staff Training
Even the best sustainability strategies will fall short without staff participation. Green practices should be built into your employee training, from onboarding to ongoing role-based refreshers.
Create a simple checklist that outlines sustainable procedures by department. Kitchen staff can focus on waste separation and equipment efficiency. Servers can encourage digital receipts and remind customers about reusable containers. Cleaning teams can be trained to use eco-friendly products with proper dilution techniques.
Restaurants can also introduce friendly green competitions or employee recognition programs for reaching goals like reducing waste or saving energy. These efforts promote a stronger culture of awareness and teamwork.
The Clean Green Impact Across the Industry
Historically, how restaurants operate has put a heavy burden on the environment. From water usage to waste disposal to materials used in everyday items and furniture, many habits and practices are inefficient and even harmful to ecosystems. Fortunately, there are many ways to avoid practices that might harm your environment, your reputation, and your bottom line.
Even the foods you serve, and the means used to obtain them, may better protect the environment. Prudential Overall Supply has been using environmentally friendly products, practices, and processes for some time. We’ve extended these beyond our walls by selling sustainable products and providing laundry services with TRSA Clean Green certification.
The industry is adapting to match the “go green” movement. From small bistros to nationwide chains, restaurants are rethinking how their daily decisions affect people and the planet. Changes that once felt difficult for many restaurant owners are now more accessible and widely supported.
Outfit Your Team for a Cleaner Future
As your restaurant evolves, your uniforms should reflect the same values you promote in your kitchen and dining room. As a dedicated green uniform company, Prudential Overall Supply offers sustainable uniform rental solutions that support your commitment to environmentally responsible business.
Our uniform rental program:
- Reduces textile waste because garments are cleaned and reused for longer periods. Fewer items are discarded prematurely, which means less waste is entering landfills.
- Uses laundering processes that conserve energy and water. Each cycle meets strict environmental standards without compromising cleanliness or performance.
- Cuts delivery emissions by using route-optimized systems. Fewer trips and smarter logistics reduce fuel use and air pollution.
- Replaces single-use or short-lifecycle garments with reusable uniforms that support long-term sustainability goals.
- Eliminates the need for on-site laundering. This reduces utility usage, saves labor time, and avoids inconsistent cleaning results.
Our Clean Green Certified laundering process uses less water and energy, helping reduce your environmental impact while keeping your staff in fresh, professional uniforms. Reusable textiles help cut down on waste and replace disposable or short-lifecycle garments.
We offer a variety of durable, high-performance uniforms for front-of-house, kitchen, and cleaning staff. Our team handles delivery, laundering, and maintenance so you can focus on running your restaurant efficiently and sustainably.
Contact us today to learn how our uniform rental services can help you meet your sustainability goals while improving day-to-day operations.
We’ve also included this helpful infographic on: 8 Green Restaurant Practices to Adopt Today:
