It is well known that the production and transportation of food causes great damage to the environment. Therefore, managing the quality and origin of food in your restaurant is one of the most effective actions you can take to reduce your environmental impact. In addition, organic products are of higher quality and will be appreciated by your guests. The origin of the food is also important and buying organic from local producers will be the best choice you can make.

Very often, organic products are more expensive than non-organic alternatives, and this is normal, given the fact that in most cases without fertilizers, stabilizers, etc., yields are lower. However, the price difference between organic and non-organic products is decreasing with the development of the market.

At the same time, despite the higher cost of quality local food, you can expect very positive feedback from your guests and an improvement in your image. Guests are often willing to pay a little more for better quality.

Moreover, local producers of quality products will greatly benefit from your activities, as well as from the protection of the environment in general.

Making a list of all the products you need for your kitchen is the first step. After that, you need to find manufacturers whose products either have an organic label or you have no doubts about the quality. The same goes for drinks, snacks, alcohol. In all these categories, there are products that are better than others from an ecological and nutritional point of view. Most likely, local organic producers will not be able to offer some of the products you need, so you can purchase these products from the nearest producer.

To be able to evaluate the best value for money, you need to know about the organic label and the practices of the producers in the country.

Collaboration between chef, suppliers and marketing is also essential to offer healthy and responsible food.

Naturally, the type of diet offered in a restaurant is the strongest environmental impact factor. The guide for restaurants contains some additional tips:

• Optimize portion sizes (also to reduce waste).
• Provide a high proportion of fruits, vegetables, grains and legumes.
• Ensure reasonable portioning of meat and dairy products.
• Focus on seasonal products (use a seasonal menu).