If there is one thing that dominates all the factors driving the hospitality sector around the world, it is the customers’ preferences. In an ever-evolving world, people’s choice pertaining to what’s on their plate keeps changing. Sometimes this is driven by personal reasons; at other times, the happenings around the world lead people into making a different choice.

In the recent times, sustainability has been the new buzzword for restaurant businesses. People are growing more and more conscious about whether the restaurants’ practices affect the environment, and whether the food served is sourced from sustainable and eco-friendly sources. But is it beneficial from the business point of view? We sought the expert opinion of Dubai-based restaurateur Sanjeev Nanda on this emerging trend. 

Meeting the demand

According to Sanjeev Nanda, restaurant industry thrives on fulfilling what the customers are looking for, and hence it is only natural for businesses hopping on the sustainability bandwagon as people continue to make greener choices. In his opinion, whether a restaurant is focussing on its environmental impact holds the power to make or break a deal today.

In a bid to meet the growing demand, several restaurant businesses have adopted sustainable practices and many more are following suit. One of Sanjeev Nanda’s restaurants in Dubai, Miss Tess has a special vegan menu for customers opting for green, cruelty-free meals. Many other eco-conscious restaurants have gone ahead with the use of organic ingredients and biodegradable packaging.

Counting the perks

One of the foremost upsides of adopting sustainable practices at restaurants is to make a contribution towards conserving the environment. However small it may be, each step taken towards minimizing carbon footprints can add up to create a huge impact. But if that is not an acceptable incentive for business owners to adopt sustainability, there is more to it. 

Sustainability has gradually been gaining ground across the globe. The emergence of the pandemic and the subsequent ‘healing’ that the environment underwent during the global lockdowns gave people a wakeup call for revisiting their actions and try to minimize the adverse impact their activities have on the planet, ergo more focus on eating green and sustainably sourced food.

Sanjeev Nanda points out that making the transition to an eco-friendly business can help boost the image of a restaurant by establishing it as a business that cares about the health of its customers as well as that of the environment. “Like-minded customers will flock to an eco-conscious restaurant, and those who are not to keen on minimizing their carbon footprint will also get some food for thought,” he says.

Adopting sustainable practices at restaurants is more than a mere trend – it is a platform through which every stakeholder can get the satisfaction of being able to make a difference. Not only does it aid in environmental conservation, but it also strengthens loyalty from customers and employees. A win-win situation for everyone!