Innovation

The innovation to become more sustainable and reduce food waste while simultaneously fostering community engagement would be led by the general manager of Sazio, Marissa Consalo. Kitchen staff are essential in the efforts to combat food waste and promote responsible production. Through proper inventory management and efficient food preparation techniques, kitchen staff can minimize overproduction and ensure that ingredients are utilized effectively. By embracing practices such as nose-to-tail cooking and creatively repurposing leftover ingredients, kitchen staff contribute to reducing food waste while maximizing the use of available resources. Moreover, their involvement in sourcing locally grown produce and ethically sourced ingredients aligns with the principles of responsible consumption and production, further advancing the restaurant's sustainability goals. Likewise, servers will play ensuring that any food scraps or leftovers are properly managed for composting. As they clear plates from diners' tables, servers have the opportunity to separate and dispose of food scraps in designated bins for composting.

To initiate these sustainability initiatives at Sazio's Rehoboth Beach location, Marissa Consalo will commence with a comprehensive assessment of current practices and potential areas for improvement. She will then draft a detailed proposal outlining the proposed changes, including strategies for reducing food waste, sourcing locally, and supporting employee well-being. Marissa will present this proposal to the restaurant group's president and other relevant stakeholders for approval and garner their support for the implementation process. Upon receiving approval, Marissa will collaborate closely with all employees to ensure their buy-in and active participation in the sustainability efforts. Training sessions will be organized to educate kitchen staff on efficient inventory management techniques and creative cooking methods to minimize waste. Additionally, protocols for sourcing locally grown produce and ethically sourced ingredients will be established and communicated to all relevant personnel. Simultaneously, servers will be trained on proper food waste management practices, including the separation and disposal of compostable materials. Clear guidelines and procedures will be put in place to streamline these processes and ensure their consistent implementation. To support SDG 3: Good Health and Well-being, Marissa will work on developing and implementing employee wellness programs, which may include access to mental health resources, stress management workshops, and employee assistance programs. These initiatives will be rolled out gradually, with regular assessments and adjustments made based on feedback and evolving needs.

The Italian restaurant nestled in Rehoboth Beach, Delaware, is on a mission to become more environmentally friendly while also strengthening its ties with the local community. Although there were a variety of different SDGs, Sazio could contribute to improve their overall business, the two that Marissa would like to focus on for the future are SDG 2 and 12. In the future, they would like to work with nearby farmers and fishermen to get the freshest ingredients possible. By sourcing locally, they're cutting down on pollution from long-distance transportation, which is great for the planet. Likewise, they would also like to take a proactive approach to reducing food waste. By converting organic waste into nutrient-rich compost, Sazio minimizes its contribution to landfills and supports Sustainable Development Goal 2: Zero Hunger and Goal 12: Responsible Consumption and Production. Likewise, as someone who has past struggled with mental health, Marissa would also like to implement programs that support SDG 3: Good Health and Well-being. This goal aims to ensure healthy lives and promote well-being for all at all ages. This is important because the restaurant industry can be very taxing on the mind and body and providing employees with resources and support can cause them to become a more stable establishment and a better place to work.

Each of these initiatives would have to take a year or more to come into existence. Although Marissa may be passionate about it, as the general manager she can fully implement things, but she needs full approval from her managers and owners of the overarching restaurant group "Big Fish".

General Manager of Sazio Italian Restaurant, Marissa Consalo, embarks on a journey towards sustainability

Inspiration

Marissa began to learn about sustainability and making an impact on the environment with businesses when a sustainable B-Corp-certified Tequila company came to her place of work and pitched their brand. Marissa said, "after hearing their story, and how they are able to make an impact even with such a small company, it made me realize I can one day do the same." She also believes that when companies have such strong connections to the environment and embrace social change they can have more success which inspired her too. She stated, "I think it better for businesses... I even prefer to buy from companies who have strong sustainability goals." Being in a small beach town, Marissa feels connected to the environment and wants to embrace change and make an environmental impact.

Overall impact

The innovation led by the team and Marissa Consalo, the general manager of Sazio, to become more sustainable, reduce food waste, and support community engagement has had significant short-term and long-term impacts. In the short term, the idea for the implementation of sustainable practices, such as sourcing locally and composting food waste, will reduce the restaurant's environmental footprint. This will lead to immediate benefits such as cost savings on transportation, waste disposal, and enhanced brand reputation as a socially responsible establishment. Additionally, the involvement of kitchen staff and servers in these initiatives will foster a sense of ownership and pride among employees, leading to increased morale and teamwork within the restaurant.

Over the long term, by supporting Sustainable Development Goals 2 and 12, Sazio hopes to make tangible contributions to reducing hunger, promoting responsible consumption, and conserving resources. Through partnerships with local farmers and fishermen, the restaurant will strengthen connections with the community and stimulate the local economy. Furthermore, by promoting mental health support programs for employees, Sazio will contribute to achieving Sustainable Development Goal 3: Good Health and Well-being. This investment in employee well-being has resulted in a more resilient and stable workforce, leading to improved productivity, retention rates, and overall business success.

Evidence of the impact of these innovations can be quantified through reductions in food waste and increased local sourcing, measured by specific percentage targets. Improved employee satisfaction can be tracked through surveys, while positive feedback from customers and stakeholders can be monitored through online reviews and engagement metrics. Meaningful conversations with owners and stakeholders can be documented for frequency, and financial performance indicators such as revenue, profit margin, and cost savings attributed to sustainability initiatives can be analyzed. Additionally, the restaurant's reputation within the industry can be assessed through awards and recognition, all serving as concrete measures of the effectiveness of these sustainability efforts.

Business benefit

Because Sazio embraced sustainability initiatives under Marissa Consalo's leadership, significant positive outcomes have ensued. By transitioning to local sourcing and implementing waste reduction strategies, the restaurant not only enhances its environmental footprint but also provides financial benefits. With reduced operational costs, Sazio experiences a noticeable increase in revenue. Moreover, the establishment's commitment to sustainability attracts a growing customer base concerned with eco-friendly practices, expanding market reach and driving further revenue growth.

In tandem with its sustainability efforts, Sazio prioritizes employee well-being, leading to enhanced retention rates and a more vibrant workplace culture. By investing in programs that support mental health and job satisfaction, the restaurant fosters a loyal and motivated workforce. This, in turn, leads to improved service quality and customer satisfaction, reinforcing the positive feedback loop that contributes to revenue growth and market expansion.

Furthermore, Sazio's sustainability initiatives pave the way for new opportunities, both in terms of product offerings and investment prospects. By sourcing locally, the restaurant can create innovative dishes featuring fresh, seasonal ingredients, thereby attracting culinary enthusiasts and diversifying its menu offerings. Additionally, the restaurant's commitment to sustainability and social responsibility captures the attention of impact investors seeking to align their capital with businesses making a positive difference. This interest opens doors to new investment opportunities, enabling Sazio to scale its operations, expand into new markets, and continue making a meaningful impact within the community.

Social and environmental benefit

This innovation will benefit society and the environment in numerous ways. By implementing sustainability initiatives such as sourcing locally and reducing food waste, Sazio will contribute to environmental conservation efforts. By reducing transportation emissions and diverting organic waste from landfills through composting, the restaurant will help mitigate climate change and reduce pollution, leading to a healthier environment for both current and future generations.

Furthermore, by fostering community engagement and supporting local farmers and artisans, Sazio will strengthen social ties and stimulate the local economy. This will create a ripple effect of positive impacts, including job creation, economic growth, and community empowerment. Additionally, by prioritizing employee well-being and mental health support programs, Sazio will promote a culture of care and compassion, leading to healthier and happier individuals.

Sazio's innovation aligns with several United Nations Sustainable Development Goals (SDGs), including SDG 2 (Zero Hunger), SDG 3 (Good Health and Well-being), and SDG 11 (Sustainable Cities and Communities). By prioritizing sustainability, community engagement, and employee well-being, Sazio not only enhances its own operations but also contributes to broader societal and environmental goals. As a model for responsible business practices, Sazio demonstrates how sustainable initiatives can drive positive change, creating a more equitable and sustainable world for all.

Interview

Marissa Consalo, General Manager