Top 5 Eco-Friendly Restaurant Essentials in 2022

Top 5 Eco-Friendly Restaurant Essentials

Millennials and younger consumers care more about sustainable business practices than ever. In fact, a recent study found that Millennials are most willing to shell out extra money for sustainable offerings! Consequently, eco-conscious Millennials are avoiding restaurants and companies that fail to adopt more green business practices or minimize the damage their operations do to the environment.

How would your restaurant score in terms of sustainability?

Keep reading for our five ways to make your restaurant more eco-friendly:

1. Ditch plastic straws

From Seattle to San Francisco to Milwaukee – major cities across the country are continuing to institute a plastic straw ban. Even Starbucks has phased out plastic straws since 2020, and there are countless other foodservice establishments who are joining them in this environmental milestone – why not join in the movement? Have paper straws on hand in case a customer asks for one, they’ll only cost you a penny more and will keep pesky plastic out of our oceans.

2. Opt for paper products

Getting rid of any Styrofoam to-go boxes or containers, especially if you do a lot of take-out business, can have a hugely positive impact on the environment. Styrofoam is non-recyclable and replacing it with a more eco-friendly option can be a crucial step in reducing the carbon footprint of your business. Cardboard and paper containers work just as well, and they will ultimately decompose.

3. Compost to reduce food waste

36 million tons of food waste ends up in landfills each year. If you’re in the restaurant business you see firsthand how much food is left uneaten and thrown away daily, so why not put your scraps to good use by composting! Composting (or food waste recycling) means taking any food waste and breaking it down in dirt to enrich soil. This will generate a more positive perception of your brand to guests and will greatly lower your businesses’ environmental impact on landfills.

4. Invest in energy-saving appliances

It’s easy for a restaurant to rack up costs when it comes to electricity, but investing in more energy efficient equipment will pay off in the long-run. Consider low flush toilets and make sure all POS systems, lights, and ovens are turned off when closing each night. The addition of an energy-efficient Natura Sparkling Water Machine will also save your business money and will align your business with LEED (Leadership in Energy and Environmental Design) standards.

5. Reduce water waste

Restaurants use a lot of water. Between cooking, dishwashing, serving guests, and clean up—your water bill could take a good chunk out of your monthly budget. Avoiding unnecessary water use should be at the forefront of every restaurant owner’s mind and it’s a relatively easy way to further sustainability efforts. Installing a point-of-use restaurant water filtration system in your kitchen will allow your back-of-house staff to dispense the perfect amount of clean, filtered, and sparkling water for cooking and drinking.

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Should You Be Charging Guests for Water in 2026?

March 30, 2026

Should You Be Charging Guests for Water in 2026? In today’s evolving dining landscape, even the smallest details of the guest experience are under scrutiny—and increasingly, that includes water. What was once a simple, complimentary offering has transformed into a strategic decision point for restaurants. From still to sparkling, filtered to mineral-enhanced, water service has become an extension of a restaurant’s brand, values, and profitability. So in 2026, the question isn’t just can you charge for sparkling water—it’s should you? The Rise of Premium Water Service Across the industry, premium water programs have become more common. Guests are more accustomed than ever to curated beverage experiences, and that expectation now extends beyond wine and cocktails. At the same time, restaurants are facing continued pressure from: Rising supply and logistics costs Sustainability demands Tighter margins post-inflation cycles Bottled sparkling water, in particular, has become significantly more expensive due to transportation, packaging regulations, and environmental considerations. As a result, many operators are rethinking how water fits into both their guest experience and their bottom line. The Case for Charging 1. Cost Recovery Is No Longer Optional Margins remain tight in 2026. Charging for sparkling water helps offset real and rising costs—especially when compared to traditional bottled programs. 2. Guests Expect Customization Today’s diners are used to choice. Offering premium water—sparkling, chilled, filtered, or infused—aligns with broader personalization trends in hospitality. 3. Brand Positioning For upscale or experience-driven restaurants, premium water reinforces a commitment to quality. Just as guests pay more for craft cocktails or locally sourced ingredients, many see upgraded water as part of the experience. The Case Against Charging 1. Water Is Still Seen as a Basic Right Despite evolving expectations, many guests still believe water should be free—especially in the U.S. Charging can feel excessive if not handled carefully. 2. Perception of “Nickel-and-Diming” In an era where transparency matters more than ever, unexpected charges—even small ones—can negatively impact guest satisfaction and reviews. 3. Hospitality Matters Restaurants aren’t just selling food—they’re selling experience. If guests feel pressured or upsold on something fundamental, it can erode trust. The 2026 Approach: Balance and Transparency The most successful restaurants today are not choosing one side—they’re blending both. A modern best practice includes: Complimentary still or filtered tap water (clearly offered) Optional premium sparkling water as an upgrade Transparent pricing or inclusive service models Some operators are even adopting a flat per-table water fee (typically $1–$3 per guest), which includes unlimited still and sparkling water. This model simplifies service while remaining cost-effective compared to bottled alternatives. The key is clarity—guests are far more accepting of charges when they understand the value. How Natura Helps Restaurants Stay Competitive In 2026, operational efficiency and sustainability are just as important as guest experience—and this is where Natura systems stand out. By producing triple-filtered still and sparkling water on-site , restaurants can: Eliminate the cost and logistics of bottled water Reduce storage needs and waste Maintain consistent quality with every pour Improve sustainability metrics (a growing factor in guest decision-making) Instead of relying on expensive pre-packaged options, Natura allows restaurants to transform tap water into premium sparkling water instantly—reducing overhead while enhancing service. For operators who choose to charge, this creates a major advantage: lower costs = more competitive pricing = better guest acceptance. Final Thoughts Charging for sparkling water in 2026 isn’t about right or wrong—it’s about execution. When done thoughtfully, it can: Enhance the dining experience Support profitability Align with sustainability goals But when handled poorly, it risks damaging guest trust. The future of water service isn’t just premium—it’s intentional, transparent, and experience-driven . To learn more about our water systems and how we can help improve revenue for your business, please schedule a meeting today!