In an era of growing environmental awareness, more businesses are beginning to take responsibility for their carbon footprint. The restaurant industry, in particular, plays a crucial role in shaping a sustainable future. Henry Rich, a New York-based restaurateur, is at the forefront of this movement, offering practical solutions to make restaurants greener, without compromising on service or quality.
A Restaurateur with a Green Vision
Henry Rich, managing partner at Oberon Group, which runs five Brooklyn restaurants, is not your typical restaurateur. While his original intent wasn’t to save the planet, Rich has become a leading figure in sustainability in the food industry. He holds a Master’s degree in Environmental Engineering from the Cambridge Centre for Sustainability Leadership and has transformed his restaurant group into a model of eco-consciousness.
Two of his ventures, Purslane, a zero-waste and carbon-neutral catering company, and Rhodora, a zero-waste wine bar, demonstrate his commitment to reducing the environmental impact of the food industry. Inspired by the 2017 book Drawdown: The Most Comprehensive Plan Ever Proposed to Reverse Global Warming, Rich recognized that the food sector holds immense potential for combating climate change.
“Food is responsible for five of the top 10 most impactful climate-positive conversions in our economy,” Rich explains. By focusing on simple but impactful changes, he believes restaurants can take significant strides toward a sustainable future.
Three Strategies to Reduce Environmental Impact
Rich’s sustainable philosophy focuses on three straightforward yet powerful strategies: carbon accounting, composting and recycling, and rethinking portion sizes.
1. Carbon Accounting: Take Responsibility for Your Emissions
The first step toward running a sustainable restaurant, according to Rich, is carbon accounting. This practice involves measuring the carbon emissions from every aspect of the business, from sourcing ingredients to waste disposal.
“Carbon accounting allows you to see exactly where your emissions are coming from,” Rich says. With a variety of tools available, from free online calculators to professional auditing services, restaurant owners can assess their carbon footprint and identify areas for improvement. “Once you know your impact, you can start taking steps to offset it,” Rich adds. “It’s about taking responsibility for your role in the problem.”
2. Compost and Recycle: Waste Reduction Made Simple
One of the simplest and most effective ways to reduce a restaurant’s carbon footprint is by adopting composting and recycling practices. While it may seem like an extra step, Rich argues that these changes are essential for long-term sustainability.
“Restaurants are often focused on speed of service, and composting or recycling can slow things down a bit,” Rich admits. However, the benefits far outweigh the challenges. Once a restaurant begins separating food scraps and recyclables, it can significantly reduce waste sent to landfills. “If you have to throw that burrito in the trash, it doesn’t feel very good once you start composting,” Rich explains.
3. Rethink Portions: Smaller Meat Servings, Bigger Impact
Another major contributor to the carbon footprint of restaurants is meat, particularly red meat. According to Rich, meat consumption, especially in large portions, significantly increases a restaurant’s environmental impact. To combat this, his restaurants have shifted toward smaller, European-style portions of meat, with an emphasis on plant-based ingredients.
“It’s important to communicate this change to customers,” Rich notes. “We still serve meat, but in smaller portions, often paired with more vegetables. No one leaves hungry.” This simple adjustment can drastically cut down on emissions associated with meat production.
A Call to Action for the Food Industry
Henry Rich’s commitment to sustainability offers a blueprint for restaurant owners worldwide. By adopting these three strategies—carbon accounting, composting, and portion control—restaurants can play a significant role in the global fight against climate change.
As the food industry continues to evolve, Rich believes that sustainability must become a core focus. “We can’t afford to keep externalizing the costs of our emissions,” he says. “It’s time for restaurants to step up and do their part in creating a greener, more sustainable world.”
In a business that is notoriously challenging and low-margin, Rich’s dedication to eco-consciousness is both inspiring and practical—proving that with small, thoughtful changes, restaurants can lead the charge in protecting the environment.
