The Rise of the Green Takeout

The takeout is a major part of modern life. From Uber Eats to Door Dash, the rise in delivery apps and options shows that fast food takeout or ‘to go’ is an industry that is growing all the time. There are some fundamental changes afoot in the industry and one of these is the rise of the environmentally friendly takeout. We live in a time where everything must now be green; the issues faced by our world are serious and the sooner everybody realizes this the better. It should not be a sad or depressing conversation, but one filled with opportunity and ideas as to how we as a society move forward. It’s about ensuring that everything that we do is done in a mindful way that respects and cares for our world.

One of the main concerns has been the takeout industry

Takeout Going Green

The problem is vast and systemic, and the only solution is for the industry as a whole to begin to implement minimum standards for more than just food preparation and hygiene, but for the type of cups and boxes that can be used. There is also a change in mindset in that the takeout industry needs to realize the impact that even a small change will have on the planet.

There are a large number of small takeout’s that have made vast strides in promoting and marketing a greener approach.

A great example is the great British institution ‘the chippy’ or Fish and Chip shops. Those that will survive and flourish are the ones embracing the change needed, ensuring that oil and waste are disposed of correctly and using sustainably sourced fish and chip shop boxes that can easily be recycled or composted. The entire supply chain and business as a whole must be green to be sustainable. If the Fish and chip shops across the pond can achieve a level of environmental awareness, it should be admired and replicated across the globe.

In the US the initial move towards the green takeout has been initially in the food sold and on offer. Taco Bell, KFC and McDonalds (and others) are fast food chains that have instituted a greening process; increasing salads, reducing red meat and generating meals from leftovers. Others like Chipotle have instituted a process of recycling their larger appliances and furniture. The focus has been on the carbon footprint, but arguably these have been low hanging fruit in terms of the larger problems.

The example of the British ‘Chippy’ may be a small operation, but the intent is clear. There must be a ‘whole of the business’ analysis to be able to determine where and how the takeout can be made greener. The British public, once made aware of the issues, have been at the forefront of demanding that their traditional Friday night take-out is sustainable and that the waste left behind has been considered so that the damage to the environment is minimal.

It is an example worth emulating and following, hail the green take out, and it can still be a Quarter pounder and fries, just meat free, in recyclable packaging that has been sustainably sourced and with extra lettuce.

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