Sustainable practices for restaurants delivering food

Durability is no longer a marketing bonus, it’s a consumer expectation. 65% of those under 35 say they choose a restaurant partly for its ecological commitments.

Packaging: switch to compostable or recyclable containers. The extra cost is 10-20% but the impact on the image is significant. Mention it in your description on the platforms.

Local sourcing: prioritize local suppliers (within a 100 km radius). Local products are often fresher, sometimes cheaper, and the “local” argument is a strong differentiator.

Anti-food waste: use Too Good To Go for your leftovers, compost your organic waste, and optimize your portions to reduce leftovers. Every action counts and is communicated.

Energy: Recent equipment (ovens, refrigerators) consume 20 to 40% less than older models. The investment pays for itself through energy savings and can be subsidized by energy transition aid.

Communicate your commitments: on platforms (restaurant description), in the bag (note on eco-friendly packaging), on social networks (behind-the-scenes content). Transparency builds trust.