A short chalkboard menu
Work fresh, seasonal produce on a chalkboard rather than printed paper: guests love it, and every menu change is a fresh reason to post on social media.
Local producers
Find new producers through short-circuit platforms like La Ruche qui dit Oui, so you can tell the story of each product and its grower, on social media and when your menu is announced.
Sell unsold food
List items nearing their use-by date on Too Good To Go instead of throwing them away.
Toilets with built-in sink
They reuse hand-washing water to fill the flush tank.
Automatic shut-off taps
Add aerators to cut the flow, and fix leaks the moment you spot them — platforms like MerciJack can put you in touch with a local plumber.
Run full machines
Use water- and energy-efficient glass-washers and dishwashers, such as Winterhalter models, and only run them full.
Reuse ice-bucket water
Empty your ice buckets into watering cans in the evening and water your plants the next morning, once the water has reached room temperature.
Alternatives to the ice bucket
Ideally, favour cooling sleeves or vacuum systems that need no water at all.
Drop single-use straws
Switch to our personalised bamboo straw: with your logo engraved on it, the product does your marketing for you and saves precious time.
Respect measures
Train your staff to dose cocktails precisely and pour beer without a skimmer, so nothing goes to waste.
Set up recycling
Combine deposit-crate deliveries with bulk buying to cut packaging and conditioning waste.
Recover organic waste
Reuse it in the kitchen for sauces or cocktail liqueurs, or join a local composting or biomass-energy network.
A deposit system
For takeaway or your terrace, our bamboo eco-cups or coco bowls add revenue while cutting single-use — guests love walking off with them.
Group your orders
Team up with other local restaurants to buy specific products in bulk and negotiate better prices.
Invest in insulation
Good insulation lowers your monthly electricity bill; rooftop solar panels can even generate the power your venue needs.
Digitise your restaurant
Cut paper use (menus, orders, admin) and gain efficiency at every level, which also reduces staff hours.
Add greenery
Offset your carbon footprint, purify the air and create a more 'Instagrammable' setting that invites content creation.
Tell your story
Add a first page to your menu telling your restaurant's story and the efforts behind your lower carbon footprint.
Bring your team on board
Share these values with your staff: optimising every link in the chain is what makes a green approach truly pay off.
As you'll have gathered, putting an eco-responsible approach in place in your restaurant is a winning combo for your wallet as well as for the planet.
Businesses that adopt these new codes will be rewarded with loyal guests, more effective word of mouth, and savings boosted by growing margins.
Making the effort also justifies a slightly higher price, which is why it's important to highlight these actions to your guests.
Switch to bamboo, your way
Get a sample or a tailored quote within 48h. Let's talk about your project.
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