Page 29 - MENU Magazine - Sept/Oct 2017

chasing from local producers ultimately results in more investment coming back toyouintheformofpayingcustomers.
There are many changes an operator can make to create a more sustainable industry. Big and small, these changes drive pro tability, customer experience, sta engagement and public perception about your brand. If your aim is to be a pro table establishment where custom- ers enjoy eating, and quali ed sta want to stay, then the bene ts are apparent. Add to this the knowledge that you have contributed to sustainability in a highly impactful industry, and you did it well.
Sustainability is not just an environ- mental concept, it’s a fundamental businessconcept. m
Janine Windsor is a registered dietitian and the founder and president of Leaders in Environmentally Accountable Foodservice (LEAF), a national non-pro t organization that is dedicated to helping those in the foodservice industry reduce their environ- mental impact.
DIG IN
The RC Show 2018 (Feb 25-27) Eco Pavilion in conjunction with LEAF will have many ideas like this to get you started. Read about “going green” experiences and learn more about first steps.
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VISIT restaurantscanada.org
MAIN COURSE
Being a leader allows a restaurateur to have control over the timeline and execution of changes, rather than having changes imposed.
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