KENYA – Java House, East Africa’s leading coffee and food chain restaurant, has launched the #ForestRehabilitation project at Karura Forest to support the United Nations’ Sustainable Development Goal 15 (#SDG15).

The restaurant chain says the project focuses on protecting, restoring, and promoting the sustainable use of terrestrial ecosystems, sustainably managing forests, combatting desertification, halting, and reversing land degradation, and halting biodiversity loss.

As part of the initiative, Java House’s team successfully planted 3,000 indigenous trees and aims to plant 10,000 trees over the next five years.

In a LinkedIn post, Java House says: “As a responsible corporate citizen, Java House recognizes the urgent need to act against environmental degradation, particularly considering the negative impact it has on communities, businesses, and the planet at large.

“By planting trees, we are promoting sustainable forest management and contributing to carbon sequestration, soil stabilization, and the restoration of habitats for various flora and fauna.”

Sponsoring sustainability initiatives is not the only way restaurants and fast-food joints can use to promote circularity; they also engage in innovative ways to reduce their carbon footprints.

“Java House’s commitment to sustainability extends beyond our #ForestRehabilitation project. We strive to minimize our carbon footprint by adopting energy-efficient practices, reducing waste generation, and promoting eco-friendly products,” adds the company.

“We believe that every business has a responsibility to protect the environment, and we are proud to lead the way in making a positive impact in East Africa and beyond.”

Reducing food waste in restaurants

One way to reduce carbon footprint is by cutting down the food waste in the supply chain. Traditional food waste reduction strategies have focused on the household level, which accounts for 40 percent of food waste.

A new study focused on reducing food waste in the restaurant industry found that anywhere from 4 to 10 percent of food purchased by restaurants never gets to customers, while 30 to 40 percent of the food served to customers never gets consumed.

Cutting down on waste by implementing zero-waste procedures would enable restaurants to save costs and support circularity.

Another way is by choosing the right packaging for the products. Recyclable and compostable packaging is more eco-friendly than single-use plastics.

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