A Sustainable Dining Experience

Cheng restaurant

3. Good Health and Well-Being 5. Gender Equality 11. Sustainable Cities and Communities 12. Responsible Consumption and Production


Restaurants provide healthy food to help people form healthy diet style. Develop online ordering application and recycling program to make full use of resources and reduce waste. The restaurant encourages female staff and offers a range of staff training on sustainability.


Gaofeier Ren

Gaofeier Ren


Monash University

Monash University


Gitanjali Bedi

Gitanjali Bedi


Firstly, Cheng restaurant customized their menus based on WHO standards of a healthy diet, such as daily salt intake, so that customers are able to enjoy their food while maintaining a healthy diet style. "The salt intake of Chinese people is generally too high," said Lily. "while making sure the food is delicious to the greatest extent, the restaurant will think about the balance of oil and salt in each dish and strive to provide a comfortable and healthy dining experience for people in the community." Moreover, the restaurant cooperates with local growers to create seasonal menus. This not only improved the quality of the dishes but also helped local farmers sell their vegetables and provided a market to avoid the unmarketable problems caused by a large harvest.

Furthermore, paper menus in traditional restaurants are not only not environmentally friendly, but also run the risk of bacterial infection when multiple people touch them. Therefore, Cheng restaurant launched an online ordering app, which allows customers to order online by scanning the QR code on the table. Details of the order are transmitted directly to the kitchen. This not only avoids the paper waste associated with menu changes but also reduces the risk of bacterial infections. Restaurants collect all kitchen waste to make organic fertilisers and reduce the use of chemical fertilisers, which has a positive impact on the ecological balance and contributes to sustainable cities and communities.

Besides, the restaurant strongly encourages female employment and provides employment sustainable ability training for employees such as Garbage classification and recycling of recyclables.

A Sustainable Dining Experience

online ordering interface


The idea for the seasonal menu came from Lily's experience as an office lady before she became a restaurant owner. As Lily puts it, "The fast-paced lifestyle of modern society makes it difficult to eat a meal made from fresh vegetables in season". The idea of Cheng restaurant was to create a place where people in the community would enjoy fresh and seasonal food. Online ordering, waste recycling, and other initiatives were from the protection of the environment. Lily said, "restaurants can reduce costs while avoiding waste of resources."

Overall impact

In terms of business benefits, the restaurant's sustainable innovation has increased the company's expense in the short term, such as staff training costs and the purchase of small equipment to deal with garbage. However, from the perspective of long-term interests, the restaurant not only improves the effective use of resources to save costs but also improves the brand value and reputation, expands the target customers and improves the well-being and retention rate of employees.

From a social and community perspective, sustainable innovation is the business responsibility of the restaurant. This is reflected not only in the provision of healthy food but also in the positive impact of purchasing seasonal raw materials on the supply chain (local farms) and employment opportunities of the female.

Business benefit

First of all, the restaurant has been highly praised for its seasonal menu. "The fast-paced lifestyle of modern society makes it difficult to eat a meal made from fresh vegetables in season," said Lily. The fresh seasonal dishes are an attractive advertisement for customers, which raised profits for the restaurant. Secondly, the efficient and convenient ordering app shortens the waiting time of customers and avoids contacting the menu, so employees can focus more on service, which is conducive to improving the dining experience of customers. The service level of the restaurant and the customer traffic were increased. Through the development of a sustainable program in the restaurant, the effective utilization of resources is improved. For example, renewable and recyclable tableware use as well as organic waste process and composting. Rational use of resources can reduce restaurant costs and improve profit margins.

Employee loyalty is an important factor in restaurant performance. The quality training and a large number of employment opportunities for females provided by the restaurant have enhanced the employee well-being and staff retention rate.

The restaurant's series of sustainable innovations can also be considered as a marketing tool because goodwill is also a valuable asset of a company. From the perspective of long-term marketing strategy, sustainable corporate innovation initiatives can increase the restaurant's profit growth and show the company's culture meanwhile it is also a good way to enhance the restaurant's reputation.

Social and environmental benefit

First of all, food with low oil and salt has a positive effect on the health and well-being of the community. According to He & MacGregor (2010), salt in the diet is a major cause of elevated blood pressure and reducing salt intake will be able to lower blood pressure, thereby reducing blood-pressure-related illnesses. There is clear evidence that overweight people were more isolated and have a higher risk of depression (Luppino et al., 2010). Therefore, through eating healthy foods, people would decrease the risk of overweight. It is good for human body health as well as mental well-being because there is a reduction of the cardio-cerebrovascular disease, depression and social marginalization associated with obesity.

Moreover, Cheng restaurant also has a positive influence on the economic development of the community because of the setting of the seasonal menu. It is common in China for crop suppliers to have problems with sales due to increased seasonal harvests. By purchasing more quantities of the season's vegetables and fruit, it is helpful for suppliers to avoid losses.

The restaurant also aims to contribute to sustainable communities such as reusing of all organic waste into fertilizers. "Using organic fertilizer instead of chemical waste is ecological protection, and it also reduces waste generation," Lily said.


He, F. J., & MacGregor, G. A. (2010). Reducing population salt intake worldwide: from evidence to implementation. Progress in cardiovascular diseases, 52(5), 363-382.

Luppino, F. S., de Wit, L. M., Bouvy, P. F., Stijnen, T., Cuijpers, P., Penninx, B. W., & Zitman, F. G. (2010). Overweight, obesity, and depression: a systematic review and meta-analysis of longitudinal studies. Archives of general psychiatry, 67(3), 220-229.


Lily Gao, owner

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Cheng restaurant

Cheng restaurant


Business Website: http://jinan.xiaomishu.com/shop/E11J30D26733/

Year Founded: 2005

Number of Employees: 2 to 10

Cheng Restaurant is a traditional Chinese Restaurant. While provide delicious food, the Restaurant attaches great importance to sustainable development goals and has launched a number of innovative initiatives.

Cheng Restaurant have policy about food preparation and provides a healthy diet for the local community. In addition, restaurants use technology to reduce resource waste and organic waste disposal. In terms of staff management, the restaurant offer employment opportunities for female employees and promotes the concept of sustainable development in staff training