A plan for a zero waste and green restaurant

1. According to a study conducted by the Bangladesh
Bureau of Statistics (BBS) in 2019, the total food waste
generated in Bangladesh in a year is estimated to be
around 6.34 million tons that includes both household
and commercial food waste.
Fact

2. HAPPY BITES
Zero Waste and
Green
Restaurant
Group 2
Presented By

3. The Intimidators
Nafisa Nawshin Miftahul Jannat
Maisha
Sadman Sakib
Ornob
Mayeesha
Mehzabeen Haque
Purba
Utsha Paul Md. Soliman Ali
Md. Anowar
Hossain Ratul
Fuwad Zamil Nasir Uddin

4. Introduction
Due to increased awareness of health, food waste, and environmental sustainability,
the zero-waste and green restaurant concept is gaining global acceptance. Sustainable
business practices and the use of eco-friendly products are being prioritized by green
restaurants.

5. Case Study
Surveying the current scenario of market
Finding challenges of the industry
Develop a sustainable plan for Healthy Bites

6. 500
72.5%
Objectives
Zero wastage & Waste Reduction
Most of them are students
A survey took place around
with different Level of peoples (Age,
Income, Profession, etc.)
Sustainable sourcing
Energy and water sufficiency
Setting Up Business

7. C Current Situation of the industry in Bangladesh
Not so popular
Consumers are becoming aware of reusing
Restaurants just started rooftop gardening
and composting the waste

8. Approaches for running a green restaurant
1. Conduct a waste audit
3. Source sustainable ingredients
2. Develop a waste reduction plan
4. Reduce food waste
5. Eliminate single-use plastics
6. Implement closed-loop systems
7. Use energy-efficient equipment
8. Educate staff and customers
9. Measure and track progress
10. Continuous improvement

9. Targeted Peoples
Do they consider their health
while eating outside?
72.5% Students
18.32% Employed
9.18% Non-Employed
Yes
38.2%
No
29.4%
Maybe
29.4%
Not all the time
2.9%
Data Analysis (Survey)
23.5% between ages 18-21
67.6% between ages 22-25
8.8% between ages 26-30

10. Do they believe there is an increase
in demand for environmentally
friendly restaurants?
Yes
52.9%
Maybe
35.3%
No
11.8%
Would they be more likely to visit a
restaurant if it had a policy of
reducing food waste?
Yes
85.3%
Maybe
8.8%
No
5.9%
Data Analysis (Survey)

11. How satisfied were they with the
eco-friendly practices of the
restaurant(s) visited in Bangladesh?
How important is it to them that the
food served at a restaurant is locally
sourced?
1 (Less Satisfactory) 2 3 4 5 (Very Satisfactory)
60%
40%
20%
0%
1 (Less Important) 2 3 4 5 (Very Important)
40%
30%
20%
10%
0%
Data Analysis (Survey)

12. How important is it to them that the
restaurant uses organic or
sustainable ingredients?
How important is it to them that the
restaurant recycles or composts its
waste?
1 (Less Important) 2 3 4 5 (Very Important)
60%
40%
20%
0%
1 (Less Important) 2 3 4 5 (Very Important)
50%
40%
30%
20%
10%
0%
Data Analysis (Survey)

13. Restaurants that are focused on minimizing waste and maximizing sustainability
The global market value of US$ 322.2 billion by 2027
Progressing at a CAGR of 8.5%
Up to 60 countries getting this service
Covered Regions
1. United Kingdom
2. United States
3. South Africa
4. Southeast Asia
5. Australia
C
Industry Analysis

14. SWOT Analysis
Strengths
1. Unique Value Proposition
3. Cost Savings
2. Brand Recognition
4. Sustainability
Weaknesses
1. Higher Costs
2. Limited Menu
3. Difficulty in Implementation
Opportunities
1. Market Growth
2. Partnerships
3. Innovation
Threat
1. Competition
2. Perception
3. Regulations

15. PESTLE Analysis
Increased Regulation.
Support for green initiatives.
Consumer awareness and education.
Waste management policies.
Carbon pricing.
POLITICAL
Economical
Cost savings.
Increased revenue.
Competitive advantage.
Job creation.
Supply chain impacts.
Community engagement.
Health & wellness.
Education & awareness.
Environmental Justice.
Innovation & Collaboration.
SOCIAL
Waste Reduction Technology.
Energy-efficient equipment.
Sustainable packaging.
Traceability Technology.
Mobile Technology.
Technological
Compliance with environmental regulations.
Compliance with food safety regulations.
Intellectual property.
Marketing & Leveling Regulations.
Liability for environmental damage.
Legal
Waste reduction.
Energy conservation.
Water conservation.
Sustainable sourcing.
Carbon footprint reduction.
ENVIRONMENTAL

16. Market Competitors
Green Elixir
Green Elixir in Dhaka is a zero-waste cafe that offers
vegan and vegetarian dishes made with locally
sourced ingredients. They also use biodegradable
packaging and serve coffee in reusable cups.
Agora Eatery
Agora Eatery in Dhaka is a green restaurant that focuses
on plant-based and organic food options. They also use
eco-friendly packaging and are committed to reducing
their carbon footprint.
The Farmhouse Café
The Farmhouse Cafe in Srimangal is a zero-waste cafe that
offers vegan and vegetarian dishes made with locally
sourced ingredients. They also use biodegradable
packaging and serve coffee in reusable cups.
Mosaic Restaurant
Mosaic Restaurant in Dhaka is a zero-waste restaurant that
uses bamboo plates and cups to reduce waste. They also use
organic and locally sourced ingredients and practice
composting.
Cafe Ekante
Cafe Ekante in Dhaka is a zero-waste restaurant that
focuses on sustainable and organic ingredients. They
offer vegan and vegetarian food options, and their
menu is designed to reduce food waste.

17. C Big Idea - 4G Model
GOAL
To create a sustainable and environmentally
responsible dining experience while
reducing waste and minimizing their impact
on the environment.
Attention of potential customers by promoting its
commitment to sustainability, offering high-quality
and eco-friendly menu options, engaging with the local
community, and offering innovative menu items.
GRAB
Establish itself as a leading sustainable and
eco-friendly restaurant brand and capture a
significant share of the growing market for
environmentally responsible businesses.
GROW
Building a strong brand reputation,
differentiating from competitors, strategic
partnerships, customer engagement and
loyalty, and sound financial management
GUARD

18. CGr
Relationship
with consumer
Diversify
its menu offerings to cater
to a wider range of dietary
preferences and
requirements
Partnerships
with like-minded
organizations and
businesses
Expand
to increase
customers
App
to order, donate & getting
some basic healthcare
suggestions
Job
Career opportunities for
many
Growth Strategy

19. CGr
25%
20%
10%
5%
5%
5%
5%
5%
5%
5%
5%
3%
2%
Cost Distribution
50%
30%
10%
10%
Employee Salary
Hardware and Software
Installation
Marketing and PR
Countrywide Operations
Food Cost
Labor Cost
App Development Cost
Rent/Lease Cost
Utilities Cost
Equipment Cost
Insurance Cost
Miscellaneous Cost
Maintenance and Repair Cost
Cleaning Cost
Waste Management Cost
Credit Card Processing Cost Professional Fees & Contingency Cost
Major Costings
Detailed Costings

20. CGr
Revenue Distribution
60%
20%
10%
10%
Kitchen and Others
Integration
Hardware and Software
Maintenance
Emergency Services
Restaurant integration

21. Future Plans
Short Time (0-6 Months) Mid-term(6-12 Months) Long-term(1 Year or more)
Reduce food waste.
Eliminate single-use plastics.
Green cleaning products.
Educate customers.
Use sustainable ingredients.
Energy-efficient appliances.
Water conservation.
Renewable energy.
Zero waste certification.
Carbon neutrality.
Sustainable packaging.
Sustainable supply chain.

22. Customer Funnel
Define the purpose
Recruit participants
Design the survey
Conduct the survey
Analyze the results
Implement
changes
A Satisfied Customer
The purpose and goals of the consumer
Through social media, email newsletters, or in-
person invitations. Consider offering incentives
such as discounts or free meals to encourage
participation.
Survey that asks specific questions
related to the sustainability efforts
To identify trends and patterns in customer
feedback.
Either in person or online, depending on the preferences of your
panel members. Make sure to collect demographic information
and other relevant data to help you analyze the results.
Communicate & implement these changes to your customers
to demonstrate your commitment to sustainability and
encourage continued participation in the panel.
Customers with great experience encourages others

23. Contingency
Plan
Identify potential risks.
Determine impact.
Develop response strategies.
Communicate with stakeholders.
Review and update regularly.
KEY STEPS:
Backup power supplies.
Alternative supply chains.
Contingency staffing plans.
Waste management plans.
Reduce delays and additional costs
SPECIFIC STEP:

24. CC
Consumer Benefits
Environmental impact:
Consumers can feel good about supporting a restaurant in prioritizing
sustainability and reducing its environmental impact. Zero waste and green
restaurants often use locally sourced ingredients, have reduced carbon
footprints, and minimize waste through composting and recycling programs.
Healthier food options:
Zero waste and green restaurants often prioritize healthy, organic, and
locally sourced ingredients, providing consumers with nutritious food
options free from harmful pesticides and chemicals.
Cost savings:
Many zero-waste and green restaurants prioritize reducing waste, which can
result in cost savings passed on to the consumer. For example, using
reusable containers and utensils instead of disposable ones can reduce the
cost of takeout and delivery orders.
Community engagement:
Zero waste and green restaurants often prioritize community
engagement, such as partnering with local farmers, hosting
sustainable cooking classes, or offering educational workshops.
This can provide consumers with opportunities to learn about
sustainability and become more engaged with their local
communities.
Ethical and social responsibility:
By supporting a zero-waste and green restaurant business,
consumers can feel good about contributing to a company that
values ethics and social responsibility. These businesses often
prioritize fair labor practices, animal welfare, and support for
local communities.

25. Challanges
1. Not-so-popular practice
2. Adopting a zero-waste policy
3. Sustainable Sourcing
4. Reduction of Energy & Water
Usage
Result
Ability to create a sustainable
and environmentally responsible
dining experience while reducing
waste and minimizing their
impact on the environment.
Solution
Using reusable packaging and
organic ingredients to reduce
waste.
Decision
This industry can
successfully run in BD
within 5 years.
Executive Summary

26. Conclusion
A zero-waste and green restaurant
business represents a forward-thinking
approach to sustainability and can serve
as a model for other businesses in the
food industry. By prioritizing
sustainability and minimizing waste,
these businesses can help create a more
environmentally friendly and socially
responsible future for the food industry
and the planet as a whole.
Motto: From farm to table, with zero waste in between

27. HAPPY BITES
ANY QUESTIONS?