{"id":133,"date":"2019-07-11T16:39:43","date_gmt":"2019-07-11T14:39:43","guid":{"rendered":"http:\/\/www.lesbentosdejuly.fr\/?p=133"},"modified":"2019-07-11T16:39:43","modified_gmt":"2019-07-11T14:39:43","slug":"pourquoi-et-comment-devenir-un-eco-restaurant","status":"publish","type":"post","link":"https:\/\/www.lesbentosdejuly.fr\/pourquoi-et-comment-devenir-un-eco-restaurant\/","title":{"rendered":"Pourquoi et comment devenir un \u00e9co-restaurant ?"},"content":{"rendered":"

En tant que g\u00e9rant d’une affaire de restauration, vous utilisez beaucoup de mat\u00e9riel jetable ? Vos clients commencent \u00e0 \u00eatre sensibles au respect et \u00e0 la pr\u00e9servation de l’environnement. Vous recherchez ainsi le moyen le plus efficace pour r\u00e9duire vos d\u00e9chets. En l’absence de service de table, la restauration rapide est consid\u00e9r\u00e9e comme une entreprise qui produit le plus de d\u00e9chets quotidiennement, m\u00eame si les restaurants traditionnels et ceux proposant un service \u00e0 emporter ne font pas mieux. Pour faire face \u00e0 cette situation, les chercheurs ont mis en place des mat\u00e9riels permettant au food truck, au camion pizza et aux kebabs de travailler avec z\u00e9ro d\u00e9chet.<\/p>\n

<\/p>\n

Pourquoi devenir un restaurant \u00e9cologique ?<\/h2>\n

\"\"Le plastique a \u00e9t\u00e9 utilis\u00e9 dans le secteur de l’alimentation depuis de nombreuses ann\u00e9es. Il am\u00e9liore la s\u00e9curit\u00e9 alimentaire. Cependant, depuis quelque temps, on critique son utilisation dans la restauration. Ceci en raison du fait qu’il est nocif pour la sant\u00e9. De plus, il pollue l’environnement. Actuellement, les d\u00e9chets plastiques pr\u00e9sents dans le Pacifique sur plus de 1 million de km\u00b2 inqui\u00e8tent le monde. C’est ainsi qu’un projet a \u00e9t\u00e9 adopt\u00e9 en Europe afin de diminuer l’utilisation quotidienne de plastiques, notamment de couverts, d’assiettes et de pailles. Outre le plastique, la suppression du gaspillage de nourriture fait aussi partie des enjeux des restaurateurs. En France, le volume de d\u00e9chet alimentaire atteint chaque ann\u00e9e 10 millions de tonnes, un gaspillage qui co\u00fbte dans les 15 milliards d’euros.<\/p>\n

Comment devenir un restaurant \u00e9cologique ?<\/h2>\n

\"\"Devenir restaurateur \u00e9cologique implique de faire plusieurs changements. Si vous g\u00e9rez un restaurant proposant des plats \u00e0 emporter, vous devez utiliser des emballages biod\u00e9gradables<\/a>. Ils sont aussi r\u00e9sistants que le plastique, mais ne pr\u00e9sentent pas un danger pour l’environnement. Essayez \u00e9galement de proposer des gobelets ou des mugs r\u00e9utilisables.
\nSi vous g\u00e9rez un restaurant avec un service de table, commencez par revoir votre menu. Sachez que vos recettes peuvent avoir de lourdes cons\u00e9quences sur l’environnement. Notamment sur l’\u00e9mission de carbone lors de la cuisson. Sachez en effet que la pr\u00e9paration d’un plat complet \u00e0 savoir l’entr\u00e9e, la r\u00e9sistance et le dessert peut g\u00e9n\u00e9rer jusqu’\u00e0 5 kg de CO2. Ainsi, lorsque vous pr\u00e9parez vos plats, essayez de ne pas g\u00e2cher trop de nourriture. Une technique appel\u00e9e \u00ab trash-cooking \u00bb<\/a> a justement \u00e9t\u00e9 mise en place afin de r\u00e9duire le gaspillage alimentaire dans les restaurants. Cette technique consiste \u00e0 utiliser les \u00e9pluchures pour d’autres recettes ainsi qu’\u00e0 r\u00e9duire les portions dans certains plats.
\nEn ce qui concerne les boissons, mieux vaut \u00e9viter l’utilisation des pailles en plastique. Pr\u00e9f\u00e9rez plut\u00f4t les pailles en carton, en amidon de ma\u00efs, en glace, en bambou, en silicone ou en inox. Pensez \u00e0 ne pas jeter le fond de verre d’eau de vos clients. Servez-vous-en pour arroser les plantes de votre restaurant.
\nEnfin, \u00e0 la fin du service, au lieu de jeter le reste de nourriture de vos clients, pensez plut\u00f4t \u00e0 leur proposer un \u00ab doggy bag \u00bb. Vous limiterez ainsi votre production de d\u00e9chet. Vous pouvez aussi les placer dans les fameux \u00ab frigos solidaires \u00bb.<\/p>\n","protected":false},"excerpt":{"rendered":"

En tant que g\u00e9rant d’une affaire de restauration, vous utilisez beaucoup de mat\u00e9riel jetable ?<\/p>\n","protected":false},"author":1,"featured_media":134,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2,3,4],"tags":[],"class_list":["post-133","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cuisine","category-gastronomie","category-sante"],"yoast_head":"\nPourquoi et comment devenir un \u00e9co-restaurant ? - Les bentos de July<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.lesbentosdejuly.fr\/pourquoi-et-comment-devenir-un-eco-restaurant\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Pourquoi et comment devenir un \u00e9co-restaurant ? 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