Our good friend Chef Liz Murphy from Santosha Plant-Based Nutrition met us for a quick recap on how things are going since using custom picks to help launch her brand. We asked if she could describe the problem and the success she had branding her business and here is what she had to say.
“I started Santosha with a simple thought - eating more plants can change the world.” she said.
That right there is a big project to tackle, changing the world. However, every bit of effort helps and we are seeing the change. Now more than ever, Chefs around the world are creating more plant-based recipes and the demand is great. As more and more reports are suggesting eating a plant-based diet improves your overall body, more chefs are dishing it out and guests are loving it.
Chef Liz continues, “With so much single use plastic being used in the food industry, I struggled to find the right tools to Brand my business. I needed something that would showcase Santosha, but also align with our goals.” Research shows that consumers are gravitating to brands that are environmentally & socially friendly.
“To me, sustainability in the kitchen means buying locally, cooking delicious food and composting, the full cycle.” Liz explained. Single-use plastics account for 50% of all plastic pollution. Over 40 billion plastic utensils alone are used and discarded each year.
“That’s why I was so excited to find Pick on Us. They make tablewares and custom picks made from natural materials like sugarcane, bamboo, and palm leaves. I mean, sign me up.” she said with a smile.
“In November I published my first cookbook. We are growing on social media and with the help of Pick On US custom branded picks, I can feel good about what we’re creating and how Santosha is represented. The Best part, we continue to play a positive role in our food system. Our clients can see that and connect their experience with our Brand.” Liz concluded.
Chef Liz is one of the most hard working business owners we have ever met. She is nonstop. When she is not in the kitchen creating her incredible recipes you may find her visiting a local farm, selling her yummy healing broth, hosting cooking classes, catering an event, blogging, coaching, planning, creating content, posting, doing an instagram takeover , the list goes on and on. Whew!
We must say her energy is undeniably inspiring. She motivates us to be better humans by choosing the best foods for a better mind, body and planet. Limiting plastic and food waste is something we can all get behind if we can keep the conversations and actions going.
Here are a few eco-friendly ideas that restaurants are doing to help the planet.
1) Awareness: Read up on the effects of plastics & foam, food waste, and energy waste. Join a sustainable restaurant group/organization such as Surfrider Foundation’s Ocean Friendly Restaurants, SRA, or Dine Green. Look into local trash clean-ups. Find ways to give back environmentally.
2) Manage Waste: Think zero waste (or close to it).
A) Choosing non-foam & non-plastic items. Use biodegradable options such as wood utensils, bamboo boats, palm leaf plates, etc.
B) Recycle. Customers and employees doing their part with proper bins and distribution.
C) Minimal food waste or donate.
3) Choose Local:
A) Farms for fruits, vegetables, herbs, spices, etc
B) Community Support (donate, service, etc)
C) Local Sustainable Collaborations
4) Upgrade equipment and To-Go supplies to be sustainable. Replace the energy sucking older equipment with energy saving appliances and equipment. Replace plastic and foam containers and utensils with earth friendly solutions such as bamboo custom picks instead of plastic frill picks for burgers. And replace plastic drink stirrers with Wooden or Bamboo Drink Stirrers. You can even get them customized!
And Bonus! Here are some benefits from being a sustainable restaurant:
1) Brand Loyalty from employees and consumers
2) A Better Supply Chain due to reducing your carbon footprint and having a good view on where your supplies come from. This in turn gives you and your guests great satisfaction with your menu items.
3) Brand Awareness that your restaurant cares about the planet and is doing something about it.
4) Brand Growth from a broader range of customers. Many are people looking to spend their money at a business that is sustainable.
5) Increased Profits due to lowering waste and increasing value by using eco-friendly products.
6) Engagement Growth will go up from employees taking part and feeling good about helping the environment, the guests and the restaurant. As well as, guests snapping and posting about it on social media.
Like Chef Liz, many restaurants want to make a positive impact on the world. By taking just a step toward one of these efforts you will be setting the motion and helping to change the world while also building your brand. It’s a win-win and definitely something to feel good about.