What was your strategy for managing waste and reducing your restaurant's environmental impact from the start? What sustainability tip would you offer to others?

To reduce environmental impact in the restaurant sector, a comprehensive strategy should include waste reduction initiatives and sustainable sourcing. First, conducting waste audits helps categorize waste and identify areas for minimizing it, such as bulk purchasing and whole ingredient use. Second, partnering with local suppliers lowers transportation-related emissions and supports the community, encouraging sustainable practices in sourcing.