1 minute read  |  Posted: 12 July 2023

Keeping it sustainable

Keeping it sustainable

What you'll get from this article:

Find out about opportunities for sustainability with Just Eat
Tips from Joe & ’Za owner Iftekar Hossain

How Joe & ’Za stays sustainable

Joe & ’Za owner Iftekar Hossain has always been passionate about engaging his customers and the local community in becoming more environmentally friendly. From using eco-friendly packaging to tackling food waste, Iftekar has taken a number to steps to help his business become more sustainable.

Your business can can also take advantage of the same opportunities for sustainability through your partnership with Just Eat.

Eco-friendly packaging

Iftekar opted to use more eco-friendly packaging. They use compostable boxes and cups, paper-based straws and wooden cutlery.
In a massive step in the fight to reduce single-use plastics, they became one of the Just Eat Partners to trial biodegradable seaweed based sauce sachets. Preventing 40,000 plastic sauce sachets entering London homes!

Sustainability through-and-through

Iftekar worked with FoodCycle, Karma, and Too Good To Go. Meaning the team could sell leftover food at reduced prices to avoid waste and donate surplus food to charity which provides freshly cooked meals to hungry and lonely people across the UK.
In order to reduce food waste in the kitchen Joe & ’Za’s chef completed training in food cost management, meaning food purchasing and stock management is better controlled and more efficient.

Communication and community

It's important to get support for sustainable practices. Iftekar aimed to keep his customers informed and bring them on the journey, they found social media particularly useful, as “other businesses can see and get inspired”.
Iftekar also uses his regular customers as a sounding board, speaking to them from time to time to gauge their opinion when the restaurant makes a change or trials something new.

More greens, please

In response to customer demand for healthy, veggie meals, Joe & ‘Za made several changes to their menu.
“We’ve introduced more than 15 vegetarian dishes onto our menu and we are getting a great response as well” Iftekar reports, referring to the positive feedback from customers and resulting healthy sales.

Support local business, buy locally

“Some larger suppliers have minimum orders – buying food from the local market gives so much more flexibility. It’s also great to see and feel the produce and know you’re getting good quality stuff”.
This means the team can buy what they need when they need it, manage their stock better, and ultimately, reduce food waste! A win-win, supporting local traders and the community, and sourcing good food.

Good for the planet, good for business

Iftekar’s time and effort to reduce the restaurant’s impact has really paid off. Regulars like the changes and there has been a noticeable number of new customers.
Aside from boosting Joe & ’Za’s reputation and sales, food costs have fallen as a result of chef training.

Top Tips for a Sustainable Restaurant

  • Look for small changes and quick wins e.g. switching off appliances when not needed
  • Be prepared to invest in some bigger changes too e.g. training your kitchen staff in food costing and knife skills
  • Stay in touch with your peers and other local businesses; learn from each other!
  • Talk, talk, talk. Communicate your ideas and get feedback. Many diners are becoming more aware, care more, and want to see their restaurant being environmentally friendly e.g. reducing plastics, reducing food waste.
  • Always listen to your customers, they will appreciate it