Relevance to the Restaurant Industry
Greater sustainability pays off. With a sustainable menu and responsible business practices, you demonstrate your commitment to the environment, resources, and fair value chains. At the same time, you’re responding to the rising expectations of many guests, who are increasingly seeking sustainable options.
Sustainable business practices can strengthen your competitiveness, reduce costs, and help secure resources for the long term. By using food that is produced and sourced sustainably, you lay the foundation for a future-proof and economically successful business.
Advantages
- Seasonal Adjustments to the Menu
- Potential Cost Savings Through Plant-Based Dishes
- Positive Image and Clear Positioning
- Attracting new customer groups
- Stable, profitable business
- Boost to the local economy
- Greater culinary diversity
- Positive impact on the local community
- Greater long-term viability of the business
- Conservation of resources
- Contribution to environmental and climate protection
Did you know that...
Tips
As a restaurant owner, there are many ways to make your menu more sustainable. However, since different communities have different ideas about what constitutes a sustainable meal, you can adapt the following steps based on your location and customer base.
Source your products locally, regionally, and seasonally
METRO supports you with a wide range of regional and seasonal products, as well as transparent information on origin and sourcing. Further information on our offerings in the area of “responsible product range design" can be found at METRO Germany.
Set an example by shopping responsibly and choose only sustainable fish and foods that are organic, nutrient-rich, seasonal, fairly produced, and sourced locally and regionally. Also, be sure to buy foods that promote biodiversity and help reduce waste. If you’d like to learn more, read the section on responsible shopping.
Reduce the size of your menu
A smaller menu is often equated with high quality. It also provides an opportunity to use more seasonal ingredients and waste less food. Try to limit your selection of ingredients to a minimum while keeping the classics that your guests particularly appreciate. Focus on the 20 percent of dishes that generate 80 percent of your revenue. Offer a dish that changes daily, monthly, or seasonally.
Provide your service staff with appropriate guidance
Involve your employees from the very beginning and explain what you want to do and why.
Your service staff will play a crucial role in conveying your philosophy and will be more persuasive if they are involved in your decisions.
Examples of sustainable menus can help them understand your vision and encourage them to contribute their own ideas.
Introduce smaller portion sizes as an option
Many guests try to eat less. This is often done for health reasons, but it can also be an attractive option for guests with children. More and more restaurant owners are realizing that children are best served the same dishes as adults, albeit in smaller portions.
Use less meat, but make sure it's higher quality
If most of your meals include meat, you can reduce the portion sizes of meat, poultry, and fish. In addition, when purchasing animal products, look for sustainably produced options. You can also use various cuts of meat that are not typically used to prepare so-called “nose-to-tail” dishes.
Go for vegetables
Introduce (more) dishes in which vegetables play the leading role.
Increase the amount of unprocessed vegetables on the plate compared to the portion of meat or fish. Offer more dishes that are entirely vegetable-based.
Choose sustainably sourced fish
- Introduce your guests to less common types of fish, including those that are usually discarded or considered bycatch.
- Offer fish that comes from responsible fisheries – that is, fish that is certified and fully traceable, for example at METRO Germany.
Experiment with plant-based proteins
METRO supports you with a wide selection of plant-based products and meat alternatives. Discover our product highlights and menu inspiration—for example, at METRO Germany.
Incorporate (more) unprocessed plant-based foods as protein sources, such as lentils, quinoa, teff, beans, or seaweed.
- Use a variety of plant-based products as protein sources, such as tofu or tempeh.
- Offer a variety of grains.
- Use ancient grains like teff or heirloom varieties that are native to your region.
Avoid highly processed ingredients
Include dishes on the menu that appeal to everyone
Offer dishes that cater to a variety of dietary preferences, including vegan options.
In-Depth Study
Good to Know
Why do we need protein?
Protein is an essential nutrient and performs numerous functions in the body. Among other things, it is needed for building and maintaining muscle, producing enzymes, hormones and antibodies, as well as for growth and regeneration.
Proteins are made up of amino acids, some of which must be obtained from food. A varied diet helps to ensure the body receives all the necessary amino acids.
Good sources of protein include both animal-based foods such as meat, fish, eggs and dairy products, and plant-based foods such as pulses, nuts, seeds and tofu. Combining different plant-based protein sources, such as beans and rice or peas and grains, can further improve the intake of essential amino acids.
An adequate protein intake helps to maintain health, performance and well-being.
Conscious Protein Consumption
A mindful approach to protein involves consuming a balanced variety of protein sources while taking environmental, social, and economic factors into account. This includes both animal and plant-based proteins, as well as new, alternative protein sources.
Animal Proteins
Animal proteins provide high-quality protein and are found, for example, in meat, fish, eggs, and dairy products. When sourcing these products, factors such as animal welfare, sustainable feed, responsible use of medications, traceability, and compliance with environmental and social standards should be taken into account.
Plant-Based Proteins
Plant-based protein sources include legumes, beans, peas, chickpeas, nuts, seeds, grains, and products such as tofu, tempeh, and seitan. They offer a wide range of options for varied and protein-rich dishes. Sustainable farming methods, responsible water management, and the protection of natural habitats also play an important role when it comes to plant-based ingredients.
Alternative Proteins
Alternative proteins include innovative protein sources and meat or fish alternatives. Many of these products are still in the development stage. Their potential in terms of sustainability, consumer acceptance, and economic viability is currently being intensively researched. Since this sector is evolving rapidly, it’s worth keeping an eye on new trends and innovations.
Natural Foods
The use of regional and seasonal foods strengthens the connection to the natural environment and can enrich the culinary offerings. Many restaurants supplement their menus with ingredients that are based on seasonal availability and reflect the unique characteristics of their region.
Using regionally available ingredients enables authentic taste experiences, promotes local economic growth, and creates a diverse range of offerings for guests. You can find regional offerings, for example, at METRO Germany.
Advanced tips
It’s important that your guests understand how you’re contributing to sustainable eating. There are several ways to highlight your commitment:
