Eco-responsibility is no longer an option – it’s a consumer expectation. 65% of customers prefer to order in a restaurant committed to the environment.
Packaging: switch to compostable or recyclable containers. The extra cost is 10 to 20 percent, but customers are willing to pay for it.
Coverings: do not put more coverings by default. Platforms offer an option “without coverings”. Respect the customer’s choice and save.
Portions: Food waste is a major issue. Suggest appropriately sized portions instead of serving excessively large portions that will end up in the trash.
Transport: Favorize bicycle deliveries within a 3 km radius. It’s often faster in the city and the carbon footprint is zero.
Communication: highlight your commitments on your platform profile. “100% compostable packaging” or “Cutlery only upon request” are compelling arguments.
The logo: add an eco-responsible symbol to your packaging. It’s a quality marker that differentiates your restaurant.
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