Capstone Projects

Business Plan for a Sustainable, Farm-To-Table Restaurant

Program: Sustainable Management Bachelor's
Location: Not Specified (onsite)
Student: Erica Fischer

The purpose of this business plan is to develop a plan that addresses the high amounts of waste, energy and water use of restaurants, and offer an alternative to unhealthy comfort foods. Zero waste and minimalist communities on Facebook are filled with people that say they don’t eat out, or rarely eat out; usually due to how unhealthy the food is, and how much waste just one meal would create. Plus, individuals may feel guilty using to-go containers. I’ve come to view restaurants as a place to make friends with regulars that don’t have anyone else, celebrate anniversaries and birthdays, relax after a long day at work, or just as an excuse to treat one’s self. No one should have to sacrifice making these memories because they want to be eco-friendly. I believe I can provide this service guilt-free. As society becomes more sustainable, every industry will have to make adjustments, including the food industry. A triple bottom line approach will ensure the sustainability practices will positively impact the local community, economy, and environment. I look forward to being one of the restaurants that can set an example for the future of food sustainability.