If you want to study and become a chef, it is important that you know the new trends or models that prevail in the hospitality industry. And in this sector there is a factor that has just been highlighted: the importance of creating a sustainable restaurant. In fact, concern for the environment and surroundings is increasingly reaching this area. That is why we want to give you 5 indications of how the sector is transforming.
This is how sustainability leads the transformation in the hotel and restaurant industry
As you will see, some have a more global reception while others respond more to an idea of their own:
1. Redesigning the menu
Sustainability is about producing the least possible impact in your area. This means that your restaurant does not represent an expense or an attack on the planet.
The first way to do this is by redesigning the menu. Local commerce, zero kilometer products and always choosing seasonal vegetables are some of the ways to avoid long transportation, to offer a fresh product and to improve the economy of your environment.
Although we can also go deeper into that idea. Eliminating a large part of the fish and meats from the menu will also reduce the impact, since the expense of transport, maintenance or production is eliminated.
2. Towards the disappearance of plastic
Another great conflict stems from food packaging. This is largely solved with a more sustainable purchasing system. For example, shopping at the food market to choose fresh produce, close and reliable product that are not wrapped in plastic.
Also, when purchasing beverages, choosing glass containers or having a good recycling and reuse system will be important.
3. Another way to use dairy products
Both because of the contamination that occurs with methane, as well as some treatments undergone by cows and the exposure they have to chemicals or hormones, which also influence cheese and milk. The use of dairy products is often related to sustainability. For this reason, an idea that many restaurants are carrying out is to have local producers with a greater sensitivity towards the treatment and the form of production. By reducing its use and consumption, and choosing more aware local producers, you will be able to produce much less emissions when using dairy products.
4. Trash cooking, or nothing goes to waste
It is something very common at home, but not so much in restaurants. It consists of using the food left over from the previous day to make a new dish the next day. Think of it as something very old. In the same way that croquettes were made with the leftover chicken, a first-class restaurant can also use leftovers to make other types of dishes. Expense, price and consumption are reduced. And, more importantly, no food is thrown away.
5. Higiene, premises and power grid
All of the above would be of no use if your premises has a disproportionate electricity consumption. Therefore, to achieve sustainability, look for a place with natural light where you can reduce electricity consumption to a greater extent, and that has an ecofriendly decoration made by local professionals. To the same extent, use cleaning products that are not harmful to the environment, etc.
In short, if you want to study as a chef, it is important that you also know how current restaurant models work. Would you like to learn more about it? You can learn these types of aspects and many others in our gastronomy university. That is why we invite you to discover at Gasma everything that a career in Gastronomy offers you.