Touchpoints

Touchpoints for Catering Sustainability

One frequently asked question about instituting sustainable practices in a catering business is where to start. There is no one single answer – a business needs to examine the possible places to begin and then prioritize the choices. To simplify the process we have asked some of our members to create a “Touchpoints” list – places that it’s easy to see that something can be done to make the catering business more sustainable. We encourage you to reflect on the many points on this list and choose a few to work on. If you’d like to add your suggestions, please get in touch. Supporting each other is a sustainable practice!

TOUCHPOINTS

Sustainability means a commitment to continuous improvement in the following areas:
People

• Fair and livable wages
• Insurance
• Growth
• Do you see your family often?
• Have a Sustainability Coordinator or, if your business has 50 or more employees, a Sustainability Team.
• Addresses Sustainability, energy, purchasing, recycling and waste prevention practices in new employee training and quarterly at staff meetings.
• Educational opportunities. The people that work for and with you, need to be just as well educated in all sustainable aspects of the business. This allows for a larger “marketing team” and increases involvement.
• Share what you are doing in every aspect of your marketing message.
• Dispute myths or wrong thoughts about products and “acceptability” of certain sustainable topics or items.
• Does a percentage of your company’s income go toward bettering the community in which you live?
• What do you do with leftover food?

Planet

• Energy
  • Turn it off when not in use!
  • Use natural gas appliances over electric.
  • Use low flow water nozzles and sprayers.
  • Use fuel efficient delivery vehicles.
  • Combine trips to make less waste.
  • Purchase "Renewable" Energy.
  • Perform an energy audit.
  • Use energy saving light fixtures and bulbs.
  • Keep equipment maintained regularly.
  • Investigate alternative fuel/energy sources available in immediate area.
  • Does the building your in, vehicle you use, or farm you tend have the option for alternative energy?
  • Have you investigated a shared kitchen space?
  • Natural Gas is nice but what about solar ovens?
• Waste
  • Identify your largest sources of waste (this includes both garbage and recycling) and design a campaign to increase staff participation in the reduction of that waste. This may include gaining pledges, holding a competition, or circulating instructional and motivational resources.
  • Make access to recycling containers as convenient, or more convenient than access to garbage containers for employees and, if applicable, customers.
  • Recycle all paper, bottles and cans (including non-deposit containers) as well as anything else your local recycle hauler will approve.
    Transportation is also one of the largest waste issues (mentioned above)
  • Go the extra step by offering compostable products and pickup service. If there isn’t a compost service in your area then you’ve got a new goal for the year!
  • Try using less plastic wrap or find a corn plastic alternative
  • Instead of just recycling bottles of water, etc. DONT offer them. Use pitchers of water, tea, etc. Basically take a second look at all your packaging which is almost as big a waste issue as the food scraps.
  • Encourage staff to adopt work policies.
  • * Kitchen & Operations
  • All catering plates, cups and glasses to be china or glass (non-disposable).
  • If plastic, they must be washable (biodegradable or compostable is better).
  • NO Styrofoam under any circumstances.
  • Condiments to be served in bulk containers, not individual servings, to save packaging. This includes sugar, creamer, butter, cream cheese, etc.
  • All napkins to be cloth whenever possible.
  • Use coasters instead of cocktail napkins.
  • Separate trash, recycling, and compost bins for guests to use at all catered functions.
  • All leftover food to be donated to a local food bank.
  • All inedible food waste to be composted.
  • Use biodegradable cleaners in dishwasher, on kitchen surfaces, and on-site.
  • Use a knife sharpening and trade out service.
  • Take backups for food instead of uncovering everything at the start. This allows for more food to be held at temps that Food Banks will accept.
  • Go Seasonal and Go Local even when dealing with kitchen supplies.
• Office
  • All of our printers/copiers are set to duplex and/or we have systems in place to effectively use the blank side of all paper printed single-sided (as confidentiality needs permit)
  • Use electronic alternatives for internal paper use, such as "track changes" for editing and document sharing.
  • Provide paperless options for customers through e-billing, and an interactive Web site. Use software to encourage paper reduction.
  • Consistently remove business and employees names from unwanted mail lists.
  • Have a system in place to consistently reuse or donate surplus office supplies, computers, furniture, shipping containers and/or packaging
  • All handouts to be printed on two sides using post-consumer recycled paper.
  • Recycled-content promotional products when deciding on pens, bags, shirts and caps.
  • Use natural lighting if possible in your space.
  • Buy the office furniture second hand.
  • Decorate using second hand or items from your catering supplies.
  • Put your menus and pricing up on your website and have a .pdf link for those who MUST print. (include a phrase on your website encouraging not to print)
  • Stapleless staplers, refillable ink pens, calculators that run on water etc. show that you pay attention to the small details. They also make excellent "green" marketing tools!
  • * Purchasing
  • Establish purchasing guidelines for all products. Demand your vendors begin to carry more products that fit your guidelines or find ones that will.
  • We make every effort to buy our food from local farmers and food purveyors.
  • Buy local products as often as possible. The less it has to travel the better. Commit yourself to growing a certain percentage of your own product following organic guidelines.
  • Disposables MUST be compostable or recyclable. Be clear about what biocompostable and biodegradable really mean.
  • Purchase only re-useable, recycled items and environmentally friendly products, including ENERGY STARR equipment, low VOC (Volatile Organic Compounds) paints, and cleaning supplies.
  • Pay close attention to the platters, bowls and dishes you use and make sure they are either second hand, recycled, or made from a renewable resource. Every time you need a new dish, seek a sustainable option out. This way you can make the switch gradually.
  • Purchase with at minimum 30% post-consumer, recycled-content – Business cards Envelopes File folders Facial tissue Paper towels Toilet tissue writing pads Promotional materials Plastic bags. Find paperless ways to advertise.
  • State the percent recycled-content on all printed promotional materials.

Profit

• Are you, the owner, making a FAIR and livable wage?
• Are you, the owner, making a fair and appropriate return on your investment?
• Will this business provide for a comfortable retirement?
• Do you have a business model that creates value for the customers and the owners?
• Do banks solicit your business?
• Have your sales been increasing?
• Have your profits been increasing?
• Are you, the owner, having fun? (psychological profit)
• Do you have a financial plan with monthly progress reports?

Creating and using a “sustainability diary” of progress notes will help encourage activities toward your goals – especially if you briefly update all members of the business during appropriate meetings. Programs can become fun if there is active participation by everyone!