Last updated on
2024年7月4日
How do you measure and report the environmental and social impact of your restaurant?
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Before you start measuring and reporting your impact, you need to define what you want to achieve and how you will measure it. For example, do you want to reduce your carbon footprint, increase your local sourcing, or donate more to charity? You can use the SMART framework to set specific, measurable, achievable, relevant, and time-bound goals. Then, you need to choose indicators that reflect your progress and impact, such as the amount of greenhouse gas emissions, the percentage of local suppliers, or the number of meals donated. You can use existing frameworks, such as the Global Reporting Initiative (GRI) or the Sustainable Restaurant Association (SRA), to guide you in selecting relevant indicators.
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Clarity and Focus: SMART Framework: Using the SMART framework (Specific, Measurable, Achievable, Relevant, Time-bound) ensures that your goals are clear and focused. This framework helps you set realistic and attainable targets that are directly aligned with your mission and values. Specific Goals: Clearly defined goals, such as reducing carbon footprint, increasing local sourcing, or donating to charity, provide a focused direction for your efforts. Specificity makes it easier to plan and implement actions.
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To account for the social and environmental impact of a restaurant- - One should consider and encourage locally sourced ingredients and vegetables as much as possible to help improve the financial of the country. - Dependability more on local suppliers. - Limiting the green house gases emissions by embracing solar powered electricity or renewable energy. - Periodical distribution of meals to underprivileged. - Proper Payment of Taxes to the government. - Actively participating in various ways to the Corporate Social Responsibility to help the nation.
Once you have your goals and indicators, you need to collect and analyze your data regularly and consistently. You can use different methods and tools to gather your data, such as surveys, audits, invoices, receipts, meters, or software. For example, you can use a survey to ask your customers about their satisfaction and preferences, an audit to check your waste management practices, or a software to track your energy consumption and emissions. You can also use online calculators, such as the CoolClimate Calculator or the Food Carbon Footprint Calculator, to estimate your impact based on your inputs. You should organize your data in a clear and accessible format, such as a spreadsheet, a dashboard, or a report.
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In addition, tools that monitor your refrigeration and food temperatures are key pieces of technology to assist in measuring your environmental and social impact. Companies like Jolt, TESTO, Zenput and others allow you to reduce your waste and keep consistent you refrigeration and food temperatures. Reducing food waste helps both the restauranteur as well as the community in a socially responsible manner!
After you have collected and analyzed your data, you need to communicate and improve your impact. You can use different channels and formats to share your results and stories with your stakeholders, such as your customers, employees, suppliers, investors, or regulators. For example, you can use your website, social media, newsletters, menus, posters, or labels to showcase your achievements, challenges, and goals. You can also use certifications, awards, or ratings to demonstrate your credibility and recognition. Moreover, you should use your data and feedback to identify your strengths and weaknesses, and to plan and implement actions to improve your impact. For example, you can switch to more efficient appliances, train your staff on best practices, or partner with local organizations.
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Quand on parle d’impact environnemental et social on pense à la partie visible de la marque : le parcours client. Et on oublie trop la partie invisible par le client : le salaire de l’équipe, l’ergonomie de l’espace ou encore la culture du repos.
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