For an increasing number of people it is essential to verify the environmental sustainability of their choices. Also at the table, the awareness of not overly affecting the future of the planet and future generations, can become a discriminating factor in the choices made.
In England the Sustainable Restaurant Association was born with the aim of helping those in the catering business to become more sustainable and for consumers to make more informed choices. The association prepares an annual classification, and in 2012 the restaurant The Pig was voted as one of the best. The restaurant’s motto is: “If we cannot buy it locally we produce it. If we cannot produce it, we do without it”.
In 2001, in Amsterdam, the chef Gert Jan Hageman decided to make a change in his luminous career by saving the historic municipal greenhouse, dated 1926, from demolition. He founded there the restaurant De Kas, with the firm conviction that food has a different taste when prepared with fresh ingredients grown in harmony with nature. The restaurant is surrounded by its own vegetable gardens and greenhouses, where they grow Mediterranean vegetables, herbs and flowers.
The practice of environmental sustainability sets out that, whenever it is not possible for a business to reduce the ecological footprint of its activities, a calculation should be made that leads to the compensation and restoration of the green lungs of the planet. An example at the forefront of this activity is Max Burgers, a historic Swedish fast food.
Founded in 1968, family owned, it has been a pioneer in cooking with low fat content. Both the beef and the chicken are produced locally. Max Burgers was the first restaurant chain to provide the carbon footprint of each of its meals and to offset the entire productive impact by planting trees in Africa.
Using a sustainable approach also allows you to rediscover genuine flavours and local differences. Chianino is the first 100% Tuscan fast food proposing not only meat, but also the values of hedonism and quality typical of the Tuscan regional culture. Gastronomic excellence and selected ingredients are the basis of their proposal. M**Bun is a “slowfastfood” which was founded in Turin and offers another way of animal farming and cultivation, another way of relating to nature and animals, another way of eating and enjoying food.
In English, in fact, slow-fast also means “the right amount of time”: the slowfastfood M**Bun lets the consumer decide how fast or slow the meal should be.
Halfway between the omnivore and the vegetarian choice arises a tendency of nourishing oneself with meat, taking consideration of the welfare of animals raised for slaughter.
Chipotle - Mexican Grill has a close relationship with its suppliers to ensure that they generate the least possible environmental impact, ensuring the best welfare of every animal that is raised, so that every restaurant is as environmentally friendly as possible, ingredients included. “Food with Integrity” is the promise of the brand.
Evos, the American fast food restaurant chain, is committed to the use of renewable energy. About one-third of its restaurants use renewable energy, and each one has annual targets for environmental compensation. The environmental focus is also noticeable within the premises, where many elements are built with recycled and recyclable materials. In addition, flyers and menus are printed on recycled paper and with inks of natural origin, in order to reduce the environmental impact also in their printed communication.