Every day, more restaurants are recognizing that a healthy planet yields healthy food, which ends up making healthy people. According to research by Caterer & Hotelkeeper, environmental sustainability has become one of the biggest issues facing the industry, with 43% of operators believing that their customers are showing more interest in their business commitment to the environment than 12 months ago.

The research found that waste is high on the agenda of many restaurants, with recyling practiced in many restaurantants: over 68% recycle paper, 62% glass bottles, 41% tins/cans. Indeed, only 11.97% don't recycle. Other activities taking place include: having a formal sustainablity policy (47% of those surveyed have one) and planning to have an energy audit (31%).

However, the survey also found that 50% of operators believe that they could do more and identified a number of barriers standing in the way: 17%; not enough time: 14%, no budget available: 10%

Useful tips of what a restaurant can do to be more sustainable: http://www.caterersearch.com/Articles/2011/05/09/338167/Can-restaurants-afford-not-to-be-sustainable.htm