As someone who has run a zero waste cafe, I 100% agree with cost and convenience taking precedence, but that's only because the margins are low (after deducting mon-raw material related operational expenses). Additionally, sustainability in the F&B industry isn't just about recycling and transitioning to green energy. It's about incorporating circular economy and supply chain principles - most of which is slow and labour intensive. For instance, composting requires very little effort for an individual household, however for a restaurant it not only requires space but also additional resources to make that happen. Relying on technology while may be convenient, it's time we take inspiration from permaculture principles to utilise passive energies like heat and wind. It's also critical to develop reduce waste at its source - develop zero waste recipes, manufacture bio enzymes from citrus waste etc. None of this requires heavy investment but requires collaborative effort from multiple players. Hence, our focus should not just be on streamlining the processes, introducing technology but on how to integrate community practices into business ethics and operations too!
As someone who has run a zero waste cafe, I 100% agree with cost and convenience taking precedence, but that's only because the margins are low (after deducting mon-raw material related operational expenses). Additionally, sustainability in the F&B industry isn't just about recycling and transitioning to green energy. It's about incorporating circular economy and supply chain principles - most of which is slow and labour intensive. For instance, composting requires very little effort for an individual household, however for a restaurant it not only requires space but also additional resources to make that happen. Relying on technology while may be convenient, it's time we take inspiration from permaculture principles to utilise passive energies like heat and wind. It's also critical to develop reduce waste at its source - develop zero waste recipes, manufacture bio enzymes from citrus waste etc. None of this requires heavy investment but requires collaborative effort from multiple players. Hence, our focus should not just be on streamlining the processes, introducing technology but on how to integrate community practices into business ethics and operations too!