Through out the world food preparation has become more damaging to the world. In London, food creates 19 million tones of greenhouse gas emissions per year which is more than from all of London’s transport and all of London’s houses. Sustainable food is safe, healthy and nutritious, for consumers in shops, restaurants, schools, and hospitals etc, and can meet the needs of the less well off people and provides a livable livelihood for farmers, processors and retailers, whose employees enjoy a safe and hygienic working environment whether in the Australia or overseas. The main steps to have a fully sustainable restaurant include: 1) Providing local, organic and vegetarian menu options. 2) Choosing foods and other products with little or no packaging. 3) Using reusable cutlery, cups, glasses, plates and platters. 4) Storing foods appropriately.
5) Reduce waste.
6) Reducing water consumption.
7) Trying to grow some of your own food.
8) Supporting fair trade.
9) Raising awareness.
10) Using smaller portions.
11) Using short cooking methods such as microwaving, stir frying and grilling. Although practices vary, farmers who grow sustainable food to avoid weed, disease and pest problems, get nitrogen from natural sources like green manure and compost, practice soil conservation, minimize soil erosion and eliminate or limit the contamination of water with agricultural chemicals. The strategies they use to control pests are not harmful to the farmer, the consumer or the land and soil structure. In America, Ohio State’s dining services programs are actively committed to helping the earth. Initiatives such as local purchasing in Ohio, providing eco-friendly, biodegradable containers and utensils, offering tray-less and bag-free service, work to support the local economy, reduce waste, and conserve water resources. Food waste is sent through the facility’s food pulper, shipped off-site and...