When people think of restaurants, the first thing that often comes to mind is “food waste.” I felt the same way, but I also wondered how I could reduce it. Food waste in a restaurant happens at three stages: pre-consumer (preparation stage), consumer (leftover stage), and post-consumer (plate waste). The food production stage already has a significant carbon footprint, and addressing the food waste within my restaurant was one of my top priorities.
Challenges Faced
One of my biggest challenges is balancing business viability with sustainability. As a master's student in sustainable business management in the Netherlands, I’ve read many articles and research papers on how companies operate and write their ESG reports. Many are just greenwashing, creating reports for appearances. For instance, how can a clothing company that produces thousands of designs weekly claim to be sustainable? This realization drove me to approach sustainability with integrity at Yangon Delight.
Due to personal circumstances, I haven't completed my thesis yet, and after starting this business, I find myself working long hours. I’m working around 12 hours daily, which leaves me exhausted by the time I get home.
Tracking food waste has been another significant challenge. Without statistics and data, it’s hard to measure our impact accurately. I searched for companies to help us track food waste and found "Orbisk". Their technology is amazing. Their reports can determine the type of food waste, like tomatoes or rice, and measure the amount in kilos, including leftover cooked food. However, at €600 per month, it’s beyond our current budget. To cover that cost, we’d need at least ten tables spending €60 each—far from our reality with heavy discounts through platforms like The Fork.
Another significant challenge is finding employees. It's difficult to find labor because many potential workers prefer not to engage in formal employment. Consequently, I end up doing many things myself. I’ve been working tirelessly, but it’s all part of the journey toward building a sustainable and successful business.
One specific challenge related to our menu is our famous “fermented tea leaf,” which is imported directly from Myanmar. It’s challenging to produce here, both in terms of the tea leaf and the crispy fritters. However, it is our national dish and well-known, so I can't just omit it when opening Yangon Delight. Do you see the contradiction?
For now, I’ve observed that most of our food waste comes from garnishing. For Burmese people, garnishing isn’t really necessary because we already know the taste of our cuisine. But for others, especially since this cuisine is new to the Netherlands, the food needs to look good because people eat with their eyes first. That’s why we use salad and other vegetables to decorate our dishes, even though it often goes uneaten and straight to the bin.
Garnishing Vegetables
Sustainable Initiatives
Despite these challenges, I remain committed to sustainability at Yangon Delight. While I don’t want to falsely claim that Yangon Delight is 100% sustainable, I am committed to making conscious choices.
To minimize our environmental impact, I chose compostable and bio-based packaging from “BioFutura.” Their disposables are made from 100% renewable raw materials. It’s more expensive than plastic takeaway boxes, but it’s a step towards sustainability that aligns with our values. However, I’ve had situations where walk-in tourists asked for their food to be packed, but ended up eating at the restaurant. This meant that all the takeaway boxes went to waste, which pains me deeply. I’ve also observed that customer behavior varies depending on their demographic.
I also collaborated with "Too Good to Go" to prevent food waste. We sell a meal for €5 every day, ensuring that food doesn’t go to waste. This collaboration is a small but significant step in our journey towards sustainability.
Moving Forward
As the sole proprietor and investor in Yangon Delight, I face numerous challenges, from ensuring business continuity to implementing sustainable practices. Balancing business viability with sustainability is not easy, but I am dedicated to making a positive impact. Every small step towards sustainability counts, and despite the hurdles, I am committed to this journey.
Thank you for supporting us and being part of this journey. Your support makes a significant difference as we strive to create a sustainable future for our community and the environment.
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