The biggest barriers to sustainability in restaurants are the same challenges operators face across the board—rising costs, labor shortages, and time constraints. When keeping a business running feels like an uphill battle, sustainability can seem out of reach.
However, Juliane Caillouette Noble, managing director of The Sustainable Restaurant Association (SRA), says operators can take practical steps to reduce their environmental impact.
Restaurants should cultivate shorter supply chains, build strong producer relationships, and focus on ingredient provenance. “Not only does this satisfy a growing desire among consumers to know where their food comes from,” she says, “but it also ensures our businesses are more resilient in the face of supply chain disruptions.”
Part of this shift includes reducing meat consumption. Restaurants can make a meaningful impact by offering more plant-based options—and ensuring they’re genuinely appealing to diners.
Another key area is energy use. The SRA advocates for shifting to renewable energy, which can significantly cut indirect greenhouse gas emissions. One change is eliminating gas and transitioning to fully electric kitchens—an idea sometimes met with resistance. Caillouette Noble acknowledges the controversy but emphasizes the long-term benefits. Beyond reducing emissions, electric kitchens lower noise, heat, and air pollutants, creating a safer, more comfortable work environment.
The third key area is tackling food waste. “We need to create kitchen cultures where food waste is unacceptable,” Caillouette Noble says, noting that food loss and waste account for 8 to 10 percent of global greenhouse gas emissions. “Not only do we have the ability to tackle waste within our own kitchens, but finding creative ways to use every part of each ingredient can also go a long way toward inspiring our customers to take the same approach in their own kitchens.”
A common misconception about sustainability is that it’s costly and time-consuming. “I’d argue that we need a complete shift in perspective,” Caillouette Noble says. “‘Sustainable’ isn’t a genre of restaurant, and sustainability isn’t a line item on your to-do list. It’s a lens through which you view every other item on the list, every choice you make.”
For operators looking to turn good intentions into action, the SRA’s Food Made Good Standard provides a rigorous framework. Since 2010, it has assessed and certified the sustainability efforts of over 15,000 hospitality businesses. The process requires businesses to answer nearly 200 questions and provide documentation. Each business receives a tailored report outlining achievements and next steps.
With the Food Made Good Standard serving as both certification and roadmap, many restaurants are making meaningful sustainability strides. Caruso’s at Rosewood Miramar Beach, led by Chef Partner Massimo Falsini, is one example.
The restaurant partners with Oceanwise, Smart Catch, and Seafood Watch to source sustainable seafood; operates a four-acre farm at Vega Vinery to support agricultural diversity; and uses only land proteins from regenerative agriculture. Other initiatives include an apiary producing 25 pounds of honey per month; a composting system with a biodigester to track CO2 savings; and a plastic-free policy.
For Falsini, the biggest sustainability challenge is implementing lasting change. “It’s about mindset,” he says. “You need to discipline yourself and be true to your beliefs and consistent with your program. The fun part comes when the dishes have to be produced at a certain gastronomic level and your choices are limited—this is when the chef’s creativity and passion comes to life.”
San Ysidro Ranch is another hospitality business working toward Food Made Good certification. “Given our location in the Santa Barbara foothills, surrounded by hundreds of acres of lush gardens and citrus trees, we feel a responsibility to minimize our environmental impact and support local ecosystems,” says Andrew Caine, director of food and beverage.
San Ysidro Ranch prioritizes local sourcing, harvests ingredients from its on-site chef’s garden, and partners with purveyors committed to sustainable seafood and proteins. It also implements waste reduction programs, energy- and water-saving initiatives, and a beverage program incorporating estate-grown citrus and biodynamic wines.
One of the biggest challenges is balancing sustainability with luxury dining expectations. “Sourcing sustainable, high-quality ingredients can be challenging, and certain eco-friendly solutions require operational adjustments,” Caine says. “However, we’ve found that guests are increasingly valuing responsible dining, which reinforces our commitment.”
For restaurants looking to enhance sustainability, he advises starting small but staying consistent. “Identify one or two key areas where you can make an immediate impact, such as reducing food waste or sourcing locally,” Caine suggests. He also emphasizes partnering with sustainable suppliers, engaging staff and guests in sustainability efforts, and tracking progress to measure impact.
At JUSTIN Vineyards & Winery, Executive Chef and Culinary Director Rachel Haggstrom takes a similar approach, recognizing sustainability as both an operational necessity and long-term vision. This philosophy extends to the farmstead, where the focus is on nurturing soil and microenvironment. The team ensures that as they harvest, they also replenish, creating a self-sustaining ecosystem that attracts pollinators and beneficial insects, enhancing rather than depleting the land.
“At the same time, our philosophy is rooted in the belief that the best ingredients yield the most exceptional flavors,” Haggstrom says. “When a guest tells us, ‘I usually don’t like beets, but I’ve never tasted them this good,’ it validates our approach. It invites a conversation about why our ingredients taste better—whether it’s where they’re grown, how they’re harvested, or the integrity of the source.”
Beyond ingredients, sustainability has become a mindset across all aspects of the restaurant. The front-of-house team embraces this by curating mocktails with the same care as the wine program, decorating tables with florals and herbs from the property, and even crafting hand sanitizers from on-site botanicals.
“It’s one thing when the culinary team works with a certain ethos, but it’s another when we create a full-circle experience with the help of the front of house,” Haggstrom says. “Sustainability isn’t just about food—it’s about every touchpoint of the guest experience.”
