RESTAURANTS
CONSULTATION GROUP
24 members from 10 EU countries (GR, BE, ES, IT, NL, PL, HU, DE, FR, IE)
Bistros, cafés, hotel-restaurants
Size:
- 50% medium-sized companies (<250 employees)
- 50% small businesses (<50 employees)
WHY SHOULD RESTAURANTS JOIN ?
Outcomes of implementing health & sustainability practices in restaurants
- Seasonal & sustainable menus: Designing menu around seasonal ingredients helps lower costs, reduce environmental impact, and offer fresher meals that customers appreciate.
- Smarter portions & surplus management: Cutting food waste helps save money, improve kitchen efficiency, and support sustainability, all without sacrificing customer satisfaction.
- Certified products for quality & sustainability : Choosing certified foods helps guarantee quality and transparency and ensures responsible sourcing and builds customers’ trust.
- Local sourcing : Partnering with local suppliers can guarantee fresher ingredients, lower transportation emissions and encourage stronger community support.
- Customer engagement : Educating customers on the benefits of seasonal, local, fresh and certified foods can boost their satisfaction and strengthen restaurants’ reputation.
- Staff involvement & training : Empowering staff through sustainability training drives long-term positive change in restaurant operations.