As Kristofor Lofgren, founding father of The Sustainable Restaurant Group, sees it, eating places have an outsized impression on the world. However not the very best status.
“The restaurant business just isn’t essentially identified nicely for taking good care of its folks. It is not essentially well-known for taking good care of the surroundings or the animals or farms that it procures merchandise from. And it isn’t essentially well-known for taking good care of folks’s well being,” stated Lofgren, on the NRN Further Serving Podcast.
To Lofgren, to be a sustainable restaurant means taking over all of those points. At his eating places, Bamboo Sushi and Fast Fish, sit down and fast-casual sustainable sushi eating places, he considers the whole lot from the farmers they supply from to the monetary establishments they financial institution with.
The Sustainable Restaurant Group stopped taking money this yr, and Lofgren stated having the ability to financial institution with small, unbiased companies is one among many causes being cashless is a part of being a sustainable restaurant.
However being cashless is simply a part of the sustainability equation.
“I consider eating places need to do the correct factor and truly serve one thing that’s not solely good for the restaurant’s backside line, but additionally for the group that they function in and for the people who find themselves coming in to eat the product and for the planet as an entire,” he stated. “In order that’s actually the main focus of Sustainable Restaurant Group is to be a restaurant firm that does good in all these other ways.”
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