What are some best practices for tracking and measuring your menu's environmental impact?

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As a menu developer, you want to create dishes that delight your customers and showcase your culinary skills. But you also want to be mindful of the environmental impact of your menu, from the ingredients you source to the waste you generate. How can you track and measure your menu's environmental impact and make informed decisions to reduce it? Here are some best practices to help you.

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1 Choose sustainable ingredients

One of the most important factors that affect your menu's environmental impact is the ingredients you use. Choosing sustainable ingredients means opting for those that are produced with minimal harm to the environment, such as organic, local, seasonal, fair trade, or certified products. Sustainable ingredients can also reduce your carbon footprint, water usage, and packaging waste. To track and measure your menu's sustainability, you can use tools such as the Menu Sustainability Calculator, which estimates the environmental impact of your ingredients based on their origin, production method, and transportation.

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Annette O.

Executive Chef/Food & Beverage Director
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We place orders with local farms first for produce & dairy availability and post information on our cafe for guests to follow where the food came from. We also donate any leftovers to local agencies for redistribution to shelters, homeless groups, etc. And we track all food waste daily; compost all food matter, pulp ware, wood/bamboo cutlery, etc. All refuse is separated in labeled trash bins as well!

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Cathy Campbell

Director Of Dining Services at United Methodist Retirement Communities
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I think the next big thing is watching the waste you do. For example we stopped purchasing relish and started making our own. In the summer we would us the rinds of the watermelon and winter months cucumbers. Both are good with making relish and everyone loved it.

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Michael D Souza

Failure Analysis Engineer at AMD | B.Eng. (Hons) MSE, NUS
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Apart from choosing sustainable ingredients, one should also partner with sustainable suppliers. One method to ensure a supplier follows sustainable practices is to conduct site visits before starting partnerships.

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2 Optimize portion sizes

Another way to reduce your menu's environmental impact is to optimize your portion sizes. Portion sizes affect not only your food cost and customer satisfaction, but also your food waste and greenhouse gas emissions. By serving the right amount of food for your target audience, you can avoid overproduction, leftovers, and spoilage. To track and measure your menu's portion sizes, you can use tools such as the Portion Size Calculator, which helps you determine the optimal serving size based on your dish type, nutrition, and price.

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Cathy Campbell

Director Of Dining Services at United Methodist Retirement Communities
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One section of work is healthcare setting so the portion sizes is calculated through CMS and needs of the Residents. We are requirements that are set as a minimum but also needing to be aware of each Resident need.

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3 Implement waste management practices

No matter how carefully you plan and prepare your menu, you will inevitably generate some waste. However, you can minimize your waste and its environmental impact by implementing waste management practices, such as composting, recycling, donating, or repurposing. Waste management practices can help you reduce your landfill contribution, greenhouse gas emissions, and disposal costs. To track and measure your menu's waste management, you can use tools such as the Waste Management Calculator, which helps you quantify your waste generation, diversion, and reduction.

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4 Monitor energy and water efficiency

Another aspect of your menu's environmental impact is the energy and water efficiency of your kitchen operations. Energy and water efficiency affect not only your environmental footprint, but also your operational costs and performance. By using energy-efficient appliances, lighting, and ventilation, and water-efficient faucets, dishwashers, and cleaning methods, you can save resources and money. To track and measure your menu's energy and water efficiency, you can use tools such as the Energy and Water Efficiency Calculator, which helps you evaluate your energy and water consumption and savings.

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5 Communicate your sustainability efforts

Finally, one of the best practices for tracking and measuring your menu's environmental impact is to communicate your sustainability efforts to your customers, staff, and stakeholders. Communicating your sustainability efforts can help you build trust, loyalty, and differentiation in the market, as well as motivate and educate your team and partners. To communicate your menu's sustainability, you can use tools such as the Sustainability Report, which helps you showcase your achievements, challenges, and goals in a clear and engaging way.

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Cathy Campbell

Director Of Dining Services at United Methodist Retirement Communities
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Completely agree with this. We also go the next step and try to commit to a new sustainable practice each year. We have removed straws, allow the Residents to bring their own containers for to go’s, no longer sell water bottles and added water stations through out the campus.

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6 Here’s what else to consider

This is a space to share examples, stories, or insights that don’t fit into any of the previous sections. What else would you like to add?

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Cathy Campbell

Director Of Dining Services at United Methodist Retirement Communities
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Thank you for allowing me to add my input. I would be glad to see what others stated as well. It is always good to hear what others have added to their menus to help with sustainability. We have taken a huge step back due to COVID.

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What are some best practices for tracking and measuring your menu's environmental impact?

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1 Choose sustainable ingredients

2 Optimize portion sizes

3 Implement waste management practices

4 Monitor energy and water efficiency

5 Communicate your sustainability efforts

6 Here’s what else to consider

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