Running a restaurant isn’t easy. Between the rising cost of ingredients, keeping your team motivated, and staying ahead of trends, you’ve got your hands full. So when people start going on about “sustainability”, it can feel like just one more thing to think about.
But here’s the truth — sustainability isn’t some trendy buzzword anymore. It’s fast becoming part of what customers care about… and more importantly, what restaurant awards judges are paying attention to, especially at events like the Asian Restaurant and Takeaway Awards.
And the good news? You don’t need to turn your kitchen into a science lab to get it right. In fact, chances are you’re already doing more than you realise.
You’re Probably Already More Sustainable Than You Think
If you’ve ever reused leftover sauces instead of chucking them out… or if you try to avoid over-ordering to save food waste, guess what? You’re thinking sustainably.
You might not have a policy document or a wall poster explaining it, but real sustainability in restaurants often comes down to common sense — the kind you’ve built up over years of working in the kitchen.
It’s choosing the supplier down the road instead of one 200 miles away.
It’s using just enough packaging to keep food hot, but not going overboard.
It’s keeping your menu tight so you don’t end up binning tubs of prepped ingredients every week.
None of this is about perfection. It’s about making better choices when and where you can. That’s what people notice. And yes, award judges see it too.
Why Restaurant Awards Are Starting to Look Beyond the Plate
A few years ago, food and service were pretty much everything when it came to awards. Cook a cracking biryani, keep your tables full, and you were in with a chance.
But today? Award panels are thinking bigger. Especially ones like the Asian Restaurant and Takeaway Awards, which champion not just flavour but values — innovation, community, and responsibility.
Sustainability is part of that. They want to see restaurants that:
- Think about their environmental impact
- Treat staff well
- Minimise waste
- Support local communities
This doesn’t mean you need to go plastic-free overnight. But it does mean that if you’re making meaningful steps — even small ones — that’s worth shouting about.
Your Customers Notice Too (And They Talk)
Let’s not forget your regulars. You know the ones — they’ve been ordering from you for years, bringing their kids in on Friday nights, tagging you on Instagram whenever they try something new.
These people notice when you start using cardboard boxes instead of plastic.
They appreciate it when you tell them the chicken is now free-range. They love seeing your “waste not, want not” lunch deals on Facebook.
It makes them feel like they’re supporting a business that gives a toss — and they’re more likely to sing your praises because of it.
And those are the kind of customers who’ll nominate you for awards. Sustainability doesn’t just help you win over the panel. It enables you to get there in the first place.
Takeaway Packaging: Your Biggest Missed Opportunity?
If you do even part of your business through delivery (and let’s face it, most of us do), then packaging is one area where you can make a big impression.
No one likes soggy boxes or those plastic tubs that steam up so badly you can’t even see what’s inside. More than ever, customers are choosing restaurants that care about their packaging, not just for how it looks, but for what it’s made of.
You don’t have to go full compostable and hike up prices. Start with simple swaps — biodegradable trays, recyclable bags, or even a “return and reuse” loyalty scheme if your crowd is into that.
Not only will this help the planet, but it’ll give you something solid to include in your award application.
Tell Your Story — Properly
When you’re applying for restaurant awards, don’t write what you think people want to hear. Just tell the truth.
You don’t need some dramatic eco-mission statement. Just share what you’ve done, what you’re trying, and what you’ve learned.
Something like:
“We realised we were throwing out a lot of salad veg, so we cut back and now prep fresh to order. It’s saved money, and the food tastes better too.”
Or:
“We switched to locally-grown chillies last year. They’re fresher, more consistent, and the farmer we buy from is five miles away.”
That’s the kind of thing that award judges actually want to read. Not fluff. Not copy-paste slogans. Just the reality of how you run your kitchen.
Don’t Let “Sustainability” Scare You Off
You don’t need a green logo on your menu. You don’t need a PR campaign. And you definitely don’t need to change everything at once.
Start small. Start real. Maybe with your bin habits. Or your meat supplier. Or how you train your staff to portion consistently.
Over time, those choices stack up — and they shape your story.
Because when the panel sits down to look at your entry for the Asian Restaurant and Takeaway Awards, they’re not just looking for a plate of food. They’re looking for a restaurant that represents where the industry’s heading — thoughtful, responsible, and proud of what they do.
If that’s you, then don’t be shy about it. You’ve got more of a chance of winning than you think.
FAQs: Sustainability & Winning Restaurant Awards
- Is sustainability really taken seriously by award judges?
More than ever. Awards like the Asian Restaurant and Takeaway Awards now take sustainability into account as part of the overall impression. It’s about more than just food — they also want to see good business practices. - What if my restaurant is still figuring things out?
That’s fine. Nobody’s perfect. What matters is that you’re aware of your impact and actively trying to improve. Be honest about where you’re at — that honesty counts for a lot.
3. How do I mention sustainability in an award submission?
Keep it simple and genuine. Talk about real actions you’ve taken — like reducing waste, improving packaging, or sourcing better ingredients. Don’t use fluffy language; just be yourself.
