{"id":17165,"date":"2023-10-24T12:27:02","date_gmt":"2023-10-24T17:27:02","guid":{"rendered":"https:\/\/www.partstown.com\/about-us\/?p=17165"},"modified":"2024-05-23T11:32:22","modified_gmt":"2024-05-23T16:32:22","slug":"how-to-sustainably-source-restaurant-ingredients","status":"publish","type":"post","link":"https:\/\/www.partstown.com\/about-us\/how-to-sustainably-source-restaurant-ingredients","title":{"rendered":"How to Source Ingredients for Your Restaurant to Improve Sustainability"},"content":{"rendered":"

Making your restaurant <\/span>more sustainable<\/span> may seem like a daunting task at first; in actuality, implementing sustainable practices can easily be done through thoughtful planning and execution. This is especially the case when you want to begin responsibly sourcing ingredients for a more sustainable commercial kitchen<\/a>. However, there are thankfully many routes to take on the path to sustainably sourcing ingredients, so you can begin to implement these practices. Take a look at four options to source your restaurant\u2019s ingredients the eco-friendly way.\u00a0<\/span><\/p>\n

Use Locally-Grown Produce<\/strong><\/h2>\n

Opting to use locally-grown produce has a multitude of benefits for your restaurant, the planet and your wallet. For starters, local produce requires less traveling to arrive at your commercial kitchen, which means less energy is used. Additionally, local produce will be fresher and can be cheaper than produce that\u2019s sourced from a different state.<\/span><\/p>\n

That\u2019s not all, though. According to a 2022 survey conducted by the <\/span>National Restaurant Association<\/span><\/a>, they found that 38% of adult consumers polled were \u201cmore likely to choose a restaurant that offers locally-sourced foods over one that doesn\u2019t.\u201d Using\u2014and advertising\u2014locally-sourced ingredients can mean a boost in your customer base, which could generate additional revenue.<\/span><\/p>\n

Source Seasonal Ingredients<\/strong><\/h2>\n

While it\u2019s nice to enjoy fresh peaches in the dead of winter, it comes at a cost. That peach would have likely traveled hundreds or thousands of miles to arrive at your restaurant to be served. This means that it might not only be less fresh, but it may not be as ripe or flavorful as it would be if it were sourced while in-season.\u00a0<\/span><\/p>\n

Choosing produce and other fresh ingredients like herbs and spices that grow in-season can cut down on costs and your carbon footprint. Not only that, but your ingredients will taste the best when they\u2019ve been harvested while in-season. You can even <\/span>design your menu around in-season ingredients<\/span><\/a>.<\/span><\/p>\n

But if you can\u2019t wait for certain ingredients to come, here are a bunch that can be sustainably harvested year-round as outlined by <\/span>Health Coach Institute<\/span><\/a>:<\/span><\/p>\n