A Guide to Adopting Green Practices in Your Restaurant

Seasonal produce not only tastes fresher but also requires less energy to produce and transport.

Source Locally

 According to the Food and Agriculture Organization (FAO), approximately one-third of all food produced globally is wasted.

Reduce Food Waste

Water Conservation

Educate staff on the importance of water conservation in daily operations, such as only serving water upon request.

Employee Training

Encourage them to be mindful of energy use, waste disposal, and the proper sorting of recyclables.

From sourcing locally to implementing eco-friendly packaging and beyond, HPG Consulting specializes in comprehensive solutions for commercial kitchen planning. Make your restaurant a beacon of sustainability and efficiency – because every plate served can make a difference.