Our FoodPrint – Best Practice Co2 Reduction

At Colo-I-Suva Raintree Restaurant and Bar – we have a Sustainable food Purchasing Policy that takes the guilt out of your Carbon Foodprint when you dine with us – doing our best for all of us to minimize our impact on our environment.

Yes, the food served by restaurants affects our planet.  While the restaurant industry focuses on making memorable experiences for customers, it inevitably creates a negative impact on the environment. From the emissions released during livestock production, to the water used in the food supply chain, to the food waste generated along the way, restaurants create a substantial environmental footprint.

At Colo-I-Suva Raintree Restaurant and Bar our Chefs and food service staff are driven by a sustainability guide. Ensuring we have the lowest possible Food Print and you have the best and most memorable food experience.

We start by buying where and whenever possible, only local produce; the best of Fiji’s locally grown products 

Our restaurant minimises our FoodPrint ( footprint),  with sustainable practices that you can be sure is helping you to reduce your impact too.

What is a FoodPrint?

Whether it’s a salad, a hamburger or your morning egg’s on toast, your meal has a impact on the environment and the welfare of animals, food/farm workers and on public health.

Your “foodprint” is the result of everything it takes to get your food from the farm to plate. Many of those processes are invisible to consumers.

Industrial food production — including animal products like beef, pork, chicken and eggs and also crops — takes a tremendous toll on our soil, air and water, as well as on the workers and the surrounding communities.

Learn more about what a foodprint is and why you should care about yours here .

Food production is responsible for a quarter of all greenhouse gas emissions, contributing to global warming, according to a University of Oxford study.

However, the researchers found that the environmental impact of different foods varies hugely.

Their findings showed that meat and other animal products are responsible for more than half of food-related greenhouse gas emissions, despite providing only a fifth of the calories we eat and drink.

You can follow this link to a Carbon Calculator and calculate the Co2E on any of your favourite foods: 

https://www.vegansociety.com/take-action/campaigns/plate-planet/carbon-calculator

Of all the products analysed in the study, beef and lamb were found to have by far the most damaging effect on the environment.

“What we eat is one of the most powerful drivers behind most of the world’s major environmental issues, whether it’s climate change or biodiversity loss,” study researcher Joseph Poore told BBC News.

Changing your diet can make a big difference to your personal environmental footprint, from saving water to reducing pollution and the loss of forests.

At Colo-I-Suva’s Raintree Restaurant & Bar we want you to be able to eat what you want from our menu, knowing that how and where your food is produced has been carefully considered before it reaches your plate – less carbon, less guilt and a better experience when we understand where you food comes and carefully selecting local produce can make huge differences in our environmental impact.

The farm-to-table movement

In most developed countries food travels 1,500 miles, on average, to get from the farm to their restaurant  customer’s table. This travel contributes greatly to GHG emissions and is therefore bad for the environment.

Our farm-to-table movement, which focuses on sourcing ingredients that are local and in-season, was pioneered by our director Val Salama , the idea has gone from a niche idea to a hard policy  and is helping to lower the impact of the food supply chain on Fiji and  our planet, (whilst saving money too). We have commenced growing and tending to vegetable gardens within the resort with a new motto: “From garden to plate is what we advocate”

Eliminating waste

While not all food packaging can be eliminated, Colo-I-Suva’s Raintree Restaurant & Bar is minimizing its environmental footprint by offering compostable takeaway containers*, napkins, straws and non-woven recyclable carry bags.

All waste is separated into garbage, and recyclables. General waste is disposed by means of wheelie bins, and is picked up by the garbage disposal company and disposed in accordance with Fiji law and government practice. Recyclables are also disposed of via relevant collectors of recyclable material.

Green kitchen waste is composted on site to be used as garden fertilizer.

Eliminating straws

Thirty years from now, there will be more plastic in our oceans than fish. Plastic pollution has already had a negative effect on aquatic creatures, which accidentally consume this harmful waste.

At Colo-I-Suva’s Raintree Restaurant & bar we avoid the use of single use cups, plates and cutlery.

5 sustainable practices implemented in our restaurant

1. We charge for takeout containers / no single use plastic bags

            We charge a fee for takeaway containers and where possible (subject to local availability) we use only biodegradable takeaway containers; no plastic bags are provided and we encourage customers to use their own carry bags, however non-woven reusable carry bags can be purchased.

3. We select meat wisely

            We can’t eliminate meat but we still want to reduce our restaurant’s environmental impact, so we opt for poultry. It’s the most environmentally-friendly meat to produce and accounts for only 10% of livestock-related GHG emissions. Furthermore, we choose Fijian grown and produced livestock. Pork and beef is only purchased locally – unfortunately Lamb – a popular staple is imported as sheep do not fare well in the Fijian climate.

4. We use an inventory management system to reduce food waste

            As a general fact restaurants, grocery stores, and manufacturers throw out 52 billion pounds of food each year. What’s to blame? Two in three restaurants don’t use forecasting to manage their purchasing, which results in over-ordering and food spoilage. We use an inventory management system to reduce over-ordering, we have a dynamic Chef who manages an ever-changing specials menu all supported by best practices in food storage and inventory control as advocated by the directors of the resort.

5. Implement energy-efficient appliances

            In a comparable amount of space, restaurants use five time more energy than any other kind of retail business. This shocking fact accounts for energy used for food preparation, guest comfort and lighting.

We have replaced our restaurant’s appliances with energy- and water-efficient ones to save our restaurant money, and reduce your environmental footprint. We have even replaced incandescent light bulbs with LED ones which make a big difference.

We have several electrical check meters installed in various locations to monitor electrical use and we have installed  “Smart Plugs” on most 10amp electrical appliances such as bottle coolers in the bar and  water pumps, these enable appliances to be monitored for KWH power consumption and remote management of the appliance or equipment’s operating time, with bar bottle coolers set remotely to turn off overnight, monitored for excessive use or over-use by staff.

LPG gas is our primary source of water heating and cooking fuel. We employ ‘on demand’ gas heated hot water systems, and we primarily use gas in the restaurant for hot water and in the kitchen for cooking.

In addition, we employ the following energy conservation practices:

  • use natural air circulation and fans, no air conditioners in the Restaurant & Bar and working areas
  • use natural light during the day
  • wash dishes by hand
  • use energy-efficient appliances and electronics
  • use low-wattage fluorescent light bulbs with active programme of replacing inefficient lighting with state-of-the-art LED (light emitting diode) lights with increased efficiency in the use of electricity
  • switch off lights/fans when not in use