Conscientious Consumerism
A change in our dining practices is overdue.
Weโre all active consumers (some more than others), but being conscientious about what we buy, what we eat, and what we preserve is key to our well-being and longevity.
Itโs also important to consider what we eat, why we eat it, where itโs sourced, how itโs served, and how much it costs. Consumers are conscientious about price, particularly at the supermarket, but are we conscientious about the restaurant and bar industry and its adaptability to sustainable initiatives and climate change?
We know plastic water bottles are gumming up our oceans and plastic forks litter our parks, yet we donโt put a great deal of thought into which local restaurants focus on sustainability and green practices. Many of us expect water to be served when weโre seated, whether or not we drink it, and we regularly purchase takeout foods accompanied by plastic-wrapped utensils in plastic bags.
Market forces shape our daily lives, and a force for change in eateriesโ practices is overdue. When smoking was originally banned in New York City restaurants and on planes, there were concerns that diners wouldnโt eat out as frequently and air travelers wouldnโt buy tickets. Now, itโs the drumbeat of societal and behavioral change that has us eating without nearby smokers, entering smoke-free airports, going to movies without cloudy air, expecting non-smoking workplaces, and requesting smoke-free hotel rooms. We can change, and there are many examples of how conscientious consumerism has affected our lives for the better.
Small steps can yield tremendous results for our planet. What if our local restaurant managers asked consumers to bring their own utensils or drink containers in exchange for a 5 percent discount on the meal price, or replaced Styrofoam takeout packaging with biodegradable varieties? Small steps yield tremendous results, despite the naysayers.
Conscientious consumerism is actually good for local dining establishmentsโ bottom lines. They tend to attract more customers who appreciate restaurantsโ concerns for the environment, and those patrons then spread the word among their friends and colleagues. Peopleโs concerns about the global impact of climate change will find their dining choices influenced by restaurant owners who introduce sustainability practices and appeal to our focus on a cleaner future for our children and grandchildren.
Ann Silver is chief executive officer of The Reno + Sparks Chamber of Commerce.
The Reno + Sparks Chamber of Commerce is a member of Green Dining Nevada, a consortium focused on implementing responsible and sustainable dining practices. For details and to take the green dining pledge, visit Greendiningnv.com.
