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Zero waste kitchen

Vol. 16 – April 2021

Figure 8 Update
👋Good evening! It’s April, which means Earth Day is right around the corner. Here at Figure 8, our approach to delivery is rooted in a closed-loop philosophy – what’s best for the guest, is best for the restaurant, is best for the planet. In this Update, we cover the move to reduce waste in kitchens. Our analysis dives into the fundamentals of a Zero Waste operation, followed by designs to build a waste free kitchen.

ANALOGUES

In our latest episode of Analogues, we explore the space between traditional in-restaurant hospitality and food delivery as we experience it today.

“So the analogues are that it’s kind of the same experience – you’re dining at a restaurant or you’re dining at home, and you’re not cooking yourself. You want the food cooked for you, you want the experience provided for you, you want a touch of hospitality.”

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Analysis: Zero Waste Movement

Restaurants around the world are figuring out how to reduce their environmental impact while running a profitable venture – serving both their guests and planet Earth. 

To do so, evaluate your entire operation through a Zero Waste lens.  Start at the source by identifying where your waste comes from before it enters your restaurant. Next, pay close attention to what practices within your restaurant lead to waste. Lastly, make a sustainable plan for waste being removed from your restaurant. 

Overall, the best way to manage waste is to prevent it.

Design: Building a Waste-Reduced Kitchen

Zero Waste Operations can be defined as a system of processes that include sourcing, kitchen operations, and waste repurposing that can help restaurants reduce their carbon footprint and operate more intentionally.

To start your Zero Waste journey, we created a guide with three steps:

1. Plan for Sustainable Sourcing
2. Optimize Kitchen Operations
3. Recycle, Upcycle, Compost

Waste-reduced kitchen guide

Press: 7Shifts

We spoke to 7Shifts about how a restaurant should approach setting up their online ordering. “We use this idea of the delivery cycle with the marketplace, the kitchen, the logistics and feedback, and as each different building blocks that you have to put together to get a delivery done.”
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