Running a sustainable restaurant

As a chef you too can reduce negative impact on our planet, by being clever and careful with energy and ingredients.

• Choose green or renewable energy, such as solar energy, LED-lighting and motion-activated lights
• Reduce water waste with low-flow faucets and energy-saving dishwashers
• Lower transportation costs and CO2 emissions by buying locally or growing your own produce
• Develop relationships with sustainable producers and partners
• Choose seasonal produce to reduce your carbon footprint
• Reduce meat portions and increase vegetable offer
• Adopt a zero waste policy in your kitchen. For instance:
  • Use the whole product
  • Keep trimmings for stocks, sauces, smoothies, infusions …
  • Stale bread is ideal to make croutons and bread crumbs
  • Leftovers can be turned into a delicious amuse bouche
  • Create preparations that can be used in different dishes to save on ingredients and staff costs
• Compost kitchen waste and leftovers
• Re-evaluate your portion sizes when plates return with leftovers
• Offer doggy bags with attractive, sustainable packaging
• Donate any remaining ingredients or dishes to food banks or charitable organisations

Running a sustainable bakery/pastry shop

Many of the tips above can be applied to the bakery industry too, such as using renewable/green energy and lowering transportation costs. 

Some tips specific for bakeries/pastry shops are:

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  Do you use green/renewable energy or other sustainable energy sources? Communicate this by means of a digital screen in your shop.
• 
  Bakeries generate a lot of heat. Excess warmth can be used as an extra energy source, for example for heating.
• 
  Use packaging in sustainable materials that can either be recycled or renewed, such as bamboo and paper.

Debic, dedicated to making a difference

Working with sustainable partners is one way to think about your carbon footprint. Debic is  dedicated to making a difference by continuously working towards a more sustainable dairy chain.

RESPONSIBLE  SOURCING 

• 
  100% RSPO palm
• 
  100% sustainable soy

ENERGY CONSUMPTION & PRODUCTION

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  Reducing CO2 emissions on farms
• 
  Using alternative energy sources such as wind energy and solar panels

ANIMAL HEALTH & WELFARE

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  Stimulating meadow grazing
• 
  Providing animal with good living conditions 

BIODIVERSITY & ENVIRONMENT

• • Stimulating and rewarding dairy farmers who actively preserve nature and landscape

PLANET-FRIENDLY PRODUCTION & PACKAGING

• 
  Reducing transport emissions and waste 
• 
  Reducing energy, gas and water usage in production
• 
  Using 100% green energy in production
• 
  Reducing packaging materials 
• 
  Constantly striving to increase the recyclability of products