Green restaurant supplies 'could boost profits'
As Britons become increasingly environmentally-minded, one sector commentator has urged eateries to reflect this in their own business.
Purchasing green restaurant supplies may be worthwhile, as Simon Happner, managing director of Sustainable Restaurant Association, said that adopting eco-friendly practices could help to attract more customers.
He added that demand for sustainability has seen more restaurants and cafes placing a priority on sustainability, although he warned against "greenwashing" and claimed that environmental changes should be adopted if they are actually going to be used to attract customers.
For example, he said more large chains are ensuring their tablecloths are piled high with ethical products such as free range eggs.
"Undoubtedly, TV chefs such as Hugh Fearnley-Whittingstall and Jamie Oliver have helped enormously in this, particularly in relation to animal welfare, which is a top priority for many diners today," Mr Happner said.
Meanwhile, Anna Hansen, chef patron at the Modern Pantry, suggested that people look out for locally-sourced produce when they eat.
Elsewhere, Otarian, a new sustainable restaurant, is set to open in London next month.