Term | Pronunciation | Definition | Context/Example |
Anaerobic digestion | an-air-oh-bik dy-jes-chun | A biological process in which organic waste is broken down by microorganisms in the absence of oxygen, producing biogas and digestate | "Our food waste goes to an anaerobic digestion facility rather than a landfill." |
Animal welfare standards | an-ih-muhl wel-fair stan-derdz | The minimum conditions of care, housing, and treatment required for livestock used in food production | "We only purchase from suppliers who meet certified animal welfare standards." |
B Corp certification | bee-kor ser-tih-fih-kay-shun | A rigorous third-party certification recognising businesses that meet high standards of social and environmental performance | "We are working toward B Corp certification as part of our sustainability strategy." |
Batch cooking | bach kook-ing | Preparing food in large quantities to reduce energy use, minimise waste, and maximise ingredient utilisation | "Batch cooking stocks and sauces from trim and offcuts reduces waste significantly." |
Biodegradable | by-oh-dih-gray-dah-buhl | A material that can be broken down naturally by bacteria or other living organisms over time | "All our takeaway containers are biodegradable and certified compostable." |
Biogas | by-oh-gas | A renewable energy source produced from the decomposition of organic waste, including food waste | "The restaurant contributes to a local biogas programme through its food waste collection." |
Biomass | by-oh-mas | Organic material used as a renewable energy source, including food waste and agricultural by-products | "The venue uses a biomass boiler fuelled by local agricultural waste." |
Bone broth programme | bohn broth proh-gram | A kitchen initiative that utilises animal bones that would otherwise be discarded to produce stocks and broths | "Our bone broth programme turns trim waste into a revenue-generating menu item." |
By-product utilisation | by-prod-uhkt yoo-tih-lih-zay-shun | The practice of finding productive uses for the secondary outputs of food preparation that would otherwise be discarded | "By-product utilisation of whey from cheese-making adds value and reduces waste." |
Carbon footprint | kar-bon foot-print | The total greenhouse gas emissions produced directly and indirectly by the restaurant's operations | "We have committed to measuring and reducing our carbon footprint by 30% within three years." |
Carbon neutral | kar-bon nyoo-truhl | Achieving a net-zero carbon footprint by balancing emissions produced with equivalent carbon offset measures | "Our goal is to become carbon neutral by 2030." |
Carbon offset | kar-bon awf-set | A measurable reduction in greenhouse gas emissions is made to compensate for emissions produced elsewhere | "We purchase verified carbon offsets to balance our unavoidable emissions." |
Carryover menu | kar-ee-oh-ver men-yoo | A daily menu designed to utilise surplus and leftover ingredients from the previous service | "The carryover menu reduces waste and provides staff with a creative challenge." |
Certification | ser-tih-fih-kay-shun | A formal recognition from an independent body confirming that a product or operation meets defined sustainability standards | "All our seafood carries a Marine Stewardship Council certification." |
Circular economy | ser-kyoo-ler ih-kon-oh-mee | An economic model designed to eliminate waste by keeping resources in use for as long as possible | "A circular economy approach means nothing leaves our kitchen without a purpose." |
Climate impact | kly-muht im-pakt | The effect a restaurant's operations have on the broader climate through energy use, food sourcing, and waste generation | "We publish an annual climate impact report for transparency with our guests." |
Closed-loop system | klohzd-loop sis-tem | A waste management approach where materials are continuously recycled or repurposed within the same system | "Our closed-loop system returns vegetable waste to the farm as compost." |
Compost | kom-pohst | Decomposed organic matter created from food scraps and biodegradable waste is used to enrich the soil | "All vegetable peelings and coffee grounds go directly into the compost bin." |
Composting | kom-pohst-ing | The process of converting organic food waste into nutrient-rich compost through controlled decomposition | "We compost all pre-consumer food waste and donate the compost to a local community garden." |
Conscious sourcing | kon-shus sor-sing | The deliberate selection of suppliers and products based on ethical, environmental, and social criteria | "Conscious sourcing means asking difficult questions of every supplier we work with." |
Cradle to grave | kray-duhl too grayv | A lifecycle assessment approach that considers the environmental impact of a product from production through to disposal | "A cradle-to-grave analysis of our beef supply revealed significant opportunities for improvement." |
Cross-utilisation | kross yoo-tih-lih-zay-shun | The practice of using the same ingredient across multiple dishes and menu categories to minimise waste | "Cross-utilisation of trim and off-cuts across the menu reduces our food cost and waste simultaneously." |
Demand forecasting | dih-mand for-kast-ing | The process of predicting future customer volumes and menu sales to enable precise ordering and reduce over-purchasing | "Accurate demand forecasting is one of the most effective tools for reducing food waste." |
Donation programme | doh-nay-shun proh-gram | A formal arrangement for donating surplus food to local charities, food banks, or community organisations | "Our donation programme redistributes surplus food to a local shelter three times per week." |
Downcycling | down-sy-kling | The process of converting waste materials into something of lesser quality or value, rather than equivalent repurposing | "Sending packaging to landfill is the last resort — downcycling is preferable but not the goal." |
Eco-certification | ee-koh ser-tih-fih-kay-shun | An independent label or accreditation confirming that a product or operation meets defined environmental standards | "Our cleaning products carry eco-certification for biodegradability and safety." |
Eco-friendly packaging | ee-koh frend-lee pak-ij-ing | Packaging materials designed to minimise environmental impact through biodegradability, recyclability, or reduced material use | "We switched to eco-friendly packaging across all takeaway and delivery orders." |
Embodied carbon | em-bod-eed kar-bon | The total greenhouse gas emissions associated with producing, transporting, and processing an ingredient or material | "The embodied carbon of imported beef is significantly higher than locally sourced alternatives." |
Energy audit | en-er-jee aw-dit | A formal assessment of a restaurant's energy consumption, identifying opportunities for reduction and efficiency improvements | "Our annual energy audit identified the dishwasher as our highest energy consumer." |
Energy efficiency | en-er-jee ih-fish-en-see | The practice of reducing energy consumption while maintaining or improving operational output | "Switching to induction cooking significantly improved our energy efficiency." |
Energy monitoring | en-er-jee mon-ih-ter-ing | The ongoing tracking of energy consumption across all kitchen and FOH equipment to identify inefficiencies | "Real-time energy monitoring helps us identify equipment that is left running unnecessarily." |
Environmental policy | en-vy-ron-men-tuhl pol-ih-see | A formal written statement of the restaurant's commitment to and responsibilities toward environmental sustainability | "Our environmental policy is displayed publicly and reviewed annually." |
EPD | ee-pee-dee | Environmental Product Declaration: a standardised document disclosing the environmental impact of a product | "Request EPDs from key suppliers to compare the environmental impact of ingredients." |
Ethical sourcing | eth-ih-kuhl sor-sing | Purchasing from suppliers who treat workers fairly, pay living wages, and operate within ethical labour standards | "Ethical sourcing means we know who grew our food and how they were treated." |
Fair trade | fair trayd | A certification and trading movement ensuring that producers in developing countries receive fair prices and working conditions | "We use fair trade coffee and cocoa in all our products." |
Farm-to-fork | farm-too-fork | A concept describing the complete journey of food from its origin through production, processing, and service to the guest | "Our farm-to-fork philosophy means we can trace every ingredient back to its source." |
FIFO waste reduction | fy-foh wayst rih-duhk-shun | Applying first-in, first-out stock rotation specifically to reduce spoilage and expiry waste | "Strict FIFO waste reduction has cut our produce spoilage by 25%." |
Food miles | food mylz | The distance food travels from its point of origin to the restaurant is used as an indicator of environmental impact | "Reducing food miles is a priority — we source within a 100km radius wherever possible." |
Food recovery hierarchy | food rih-kuhv-er-ee hy-er-ar-kee | A prioritised framework for managing surplus food, ranging from source reduction at the top to landfill at the bottom | "The food recovery hierarchy guides every waste decision in our kitchen." |
Food waste | food wayst | Any food that is discarded, lost, or not consumed at any point in the production or service process | "Measuring food waste accurately is the first step toward reducing it." |
Food waste audit | food wayst aw-dit | A systematic analysis of all food discarded in the kitchen and front of house, categorised by type and cause | "A monthly food waste audit identified over-portioning as our primary waste driver." |
Food waste tracker | food wayst trak-er | A tool or system used to record and monitor the volume and type of food waste generated daily | "All kitchen staff log waste in the food waste tracker at the end of every shift." |
Fossil fuels | fos-uhl fyoolz | Non-renewable energy sources, including coal, oil, and gas, whose combustion contributes to greenhouse gas emissions | "Transitioning away from fossil fuels is central to our long-term sustainability plan." |
Freegan | free-gan | A person who recovers and uses discarded food or materials to reduce waste and consumption | "Our surplus food donation programme aligns with the freegan principle of zero waste." |
FSC certified | ef-es-see ser-tih-fyd | Forest Stewardship Council certified; paper and wood products sourced from responsibly managed forests | "All our paper menus and packaging use FSC-certified materials." |
Green procurement | green proh-kyoor-ment | A purchasing strategy that prioritises environmentally preferable products, suppliers, and materials | "Our green procurement policy applies to all categories from cleaning products to packaging." |
Green washing | green wosh-ing | The practice of making misleading or unsubstantiated environmental claims to appear more sustainable than is accurate | "Avoid greenwashing — only make sustainability claims you can verify and evidence." |
Greenhouse gas emissions | green-hows gas ih-mish-unz | Gases, including carbon dioxide and methane, are released into the atmosphere as a result of human activity | "We track and report our greenhouse gas emissions annually." |
Greywater recycling | gray-waw-ter rih-sy-kling | The collection and treatment of wastewater from sinks and dishwashers for reuse in non-potable applications | "Our greywater recycling system reduces mains water consumption by 30%." |
HACCP waste integration | has-ip wayst in-teh-gray-shun | The incorporation of waste tracking and food safety procedures into a unified kitchen management system | "HACCP waste integration ensures that food safety and sustainability operate together." |
Imperfect produce | im-per-fekt proh-dyoos | Fruit and vegetables that do not meet cosmetic retail standards but are fully edible and nutritious | "We source imperfect produce at reduced cost — it performs identically in the kitchen." |
Ingredient traceability | in-gree-dee-ent tray-sah-bil-ih-tee | The ability to track any ingredient back through the supply chain to its point of origin | "Full ingredient traceability is a core requirement of our supplier approval process." |
Integrated pest management | in-teh-gray-ted pest man-ij-ment | An environmentally sensitive approach to pest control that minimises the use of chemical pesticides | "Integrated pest management reduces chemical use and protects our kitchen environment." |
ISO 14001 | eye-es-oh foh-teen-oh-oh-wuhn | The international standard for environmental management systems | "We are working toward ISO 14001 certification for our environmental management system." |
Landfill diversion | land-fil dy-ver-shun | The measurable reduction of waste sent to landfill through recycling, composting, and other recovery methods | "Our landfill diversion rate has reached 85% — our target is 95% by next year." |
LCA | el-see-ay | Life Cycle Assessment: a methodology for evaluating the total environmental impact of a product or process | "An LCA of our menu items identified red meat as our highest-impact category." |
LED lighting | el-ee-dee ly-ting | Energy-efficient light-emitting diode lighting that consumes significantly less electricity than traditional alternatives | "Switching to LED lighting across the restaurant reduced our energy bill by 18%." |
Leftover utilisation | left-oh-ver yoo-tih-lih-zay-shun | The creative repurposing of cooked food that was not served during one service into new dishes for the next service | "Leftover utilisation of braised short rib produced our most popular staff meal." |
Living wage | liv-ing wayj | A wage level sufficient to meet the basic cost of living, above the legal minimum wage, in many regions | "We are accredited as a living wage employer — sustainability includes our people." |
Local sourcing | loh-kuhl sor-sing | The practice of purchasing ingredients from nearby producers to reduce food miles and support the local economy | "Local sourcing accounts for 70% of our fresh produce spend." |
Low-impact menu | loh-im-pakt men-yoo | A menu designed with environmental considerations at its core, prioritising plant-based, seasonal, and locally sourced dishes | "Our low-impact menu reduces the restaurant's carbon footprint without compromising quality." |
Marine Stewardship Council | mah-reen styoo-erd-ship kown-suhl | An international certification body for sustainable, well-managed wild-catch fisheries | "All our fish carry Marine Stewardship Council certification." |
Meat reduction strategy | meet rih-duhk-shun strat-eh-jee | A deliberate approach to reducing the proportion of meat-based dishes on the menu in favour of plant-forward options | "Our meat reduction strategy has reduced our carbon footprint by 22% over two years." |
Net zero | net zee-roh | A state in which the total greenhouse gas emissions produced are balanced by equivalent removal or offset measures | "Our net zero commitment requires action across energy, sourcing, and waste." |
No-waste cooking | noh-wayst kook-ing | A culinary philosophy and practice that uses every part of every ingredient, with nothing discarded | "No-waste cooking requires creativity — citrus peel becomes a garnish, bones become stock." |
Nose-to-tail | nohz-too-tayl | A cooking philosophy that utilises every part of an animal, minimising waste and honouring the whole ingredient | "Our nose-to-tail approach means every cut of the animal appears somewhere on the menu." |
Offset scheme | awf-set skeem | A programme through which a restaurant purchases verified carbon offsets to compensate for unavoidable emissions | "We participate in a certified offset scheme for our business travel and delivery emissions." |
On-site composting | on-syt kom-pohst-ing | The processing of food waste into compost directly on the restaurant premises | "On-site composting reduces collection costs and provides compost for our kitchen garden." |
Organic waste | or-gan-ik wayst | Biodegradable food and plant-based materials that can be composted or processed through anaerobic digestion | "All organic waste is separated at source and collected daily." |
Over-ordering | oh-ver or-der-ing | Purchasing more stock than is needed leads to increased spoilage, waste, and unnecessary cost | "Over-ordering is one of the most preventable causes of food waste — review par levels weekly." |
Over-portioning | oh-ver por-shun-ing | Serving quantities larger than the defined portion size results in increased food cost and plate waste | "Over-portioning is identified through plate waste analysis and corrected through retraining." |
Packaging reduction | pak-ij-ing rih-duhk-shun | A strategy to minimise the volume and environmental impact of packaging used in operations and deliveries | "Our packaging reduction programme has eliminated single-use plastic from all departments." |
Par level optimisation | par lev-uhl op-tih-mih-zay-shun | The regular review and adjustment of stock par levels to match actual usage and minimise over-ordering | "Par level optimisation reduced our weekly over-ordering by 30%." |
Pilot programme | py-luht proh-gram | A small-scale trial of a new sustainability initiative before full implementation across the operation | "We ran a pilot programme on food waste tracking for three months before rolling it out." |
Plant-forward menu | plant-for-werd men-yoo | A menu that emphasises plant-based dishes without excluding meat or fish entirely | "A plant-forward menu reduces environmental impact while appealing to a broader guest base." |
Plate waste | playt wayst | Food that is returned uneaten on a guest's plate provides direct feedback on portion size and dish quality | "Plate waste analysis revealed that the starter portions were consistently too large." |
Post-consumer waste | pohst-kuh-syoo-mer wayst | Waste generated after food has been served to a guest, including plate scrapings and packaging | "Post-consumer waste is separated and composted rather than sent to a landfill." |
Pre-consumer waste | pree-kuh-syoo-mer wayst | Waste generated during food preparation before it reaches the guest, including trim, peelings, and misfires | "Pre-consumer waste is the most controllable category — track and reduce it daily." |
Rainwater harvesting | rayn-waw-ter har-ves-ting | The collection and storage of rainwater for use in non-potable applications, such as irrigation and cleaning | "Our rainwater harvesting system supplies the kitchen garden irrigation." |
Recyclable | rih-sy-klah-buhl | A material that can be processed and reused as a raw material rather than disposed of as waste | "All our glass, cardboard, and metal packaging is fully recyclable." |
Recycling programme | rih-sy-kling proh-gram | A structured system for sorting and processing waste materials for reuse rather than landfill disposal | "Our recycling programme covers glass, cardboard, metal, and soft plastics." |
Redistribution | ree-dis-trih-byoo-shun | The transfer of surplus edible food from the restaurant to organisations that can use it rather than discarding it | "We partner with a local food redistribution charity for all end-of-service surplus." |
Regenerative agriculture | reh-jen-er-ah-tiv ag-rih-kuhl-cher | A farming approach that focuses on restoring soil health, biodiversity, and ecosystem function rather than simply sustaining current conditions | "We prioritise suppliers who practise regenerative agriculture." |
Renewable energy | rih-nyoo-ah-buhl en-er-jee | Energy generated from naturally replenishing sources such as solar, wind, and hydroelectric power | "We have switched to a 100% renewable energy tariff for all our sites." |
Responsible sourcing | rih-spon-sih-buhl sor-sing | A procurement approach that considers the environmental, social, and ethical impact of every purchasing decision | "Responsible sourcing means we know the story behind every ingredient we serve." |
Reusable containers | rih-yoo-zah-buhl kun-tayn-erz | Packaging is designed to be returned, cleaned, and reused multiple times rather than discarded after a single use | "We offer reusable containers for regular takeaway customers." |
Root-to-stem | root-too-stem | A cooking philosophy that uses every part of a vegetable or plant, including leaves, skins, and stems | "Root-to-stem cooking turns carrot tops into pesto and cauliflower leaves into crisps." |
Scope 1 emissions | skohp wuhn ih-mish-unz | Direct greenhouse gas emissions from sources owned or controlled by the restaurant, such as gas cookers and refrigerants | "Our Scope 1 emissions are primarily from our gas cooking equipment." |
Scope 2 emissions | skohp too ih-mish-unz | Indirect emissions from purchased electricity, heat, or steam consumed by the restaurant | "Switching to renewable energy reduces our Scope 2 emissions to near zero." |
Scope 3 emissions | skohp three ih-mish-unz | All other indirect emissions across the restaurant's value chain, including supplier production and guest travel | "Scope 3 emissions from our beef supply chain are our largest area of impact." |
Seasonal menu | see-zuh-nuhl men-yoo | A menu designed around ingredients that are naturally available at their peak quality during a specific time of year | "A seasonal menu reduces food miles and delivers better flavour and value." |
Single-use plastic | sing-uhl-yoos plas-tik | Plastic items designed to be used once and discarded, including straws, cutlery, and packaging | "We have eliminated all single-use plastic from our operation." |
Slow food movement | sloh food moov-ment | An international movement promoting traditional, locally produced food and sustainable culinary practices | "Our philosophy aligns closely with the values of the slow food movement." |
Smart meters | smart mee-terz | Digital devices that provide real-time monitoring of energy and water consumption | "Smart meters allow us to identify and address energy waste immediately." |
Solar energy | soh-ler en-er-jee | Electricity is generated from sunlight using photovoltaic panels installed on the building | "Our solar energy installation generates 40% of our daytime electricity needs." |
Source reduction | sors rih-duhk-shun | The practice of minimising waste at the point of origin by purchasing and preparing only what is needed | "Source reduction is the most effective waste management strategy — reduce before you recycle." |
Sous vide waste reduction | soo veed wayst rih-duhk-shun | The use of sous vide cooking to improve yield, reduce trim loss, and cook proteins to precise portions with minimal waste | "Sous vide waste reduction improved our salmon yield by 12%." |
Supplier sustainability audit | suh-ply-er suh-stay-nah-bil-ih-tee aw-dit | A formal review of a supplier's environmental and social practices against defined sustainability criteria | "We conduct annual supplier sustainability audits for all primary food and beverage suppliers." |
Supply chain transparency | suh-ply chayn trans-pair-en-see | Full visibility into the sourcing, production, and distribution practices of every supplier in the restaurant's network | "Supply chain transparency is increasingly expected by guests and investors alike." |
Surplus food | ser-plus food | Edible food that exceeds demand during service and would otherwise be discarded | "All surplus food is logged, labelled, and either redistributed or incorporated into the next service." |
Sustainability report | suh-stay-nah-bil-ih-tee rih-port | An annual document disclosing the restaurant's environmental performance, targets, and progress | "We publish an annual sustainability report available to guests and stakeholders." |
Sustainable agriculture | suh-stay-nah-buhl ag-rih-kuhl-cher | Farming practices that protect soil health, biodiversity, and water resources for future generations | "We partner exclusively with suppliers committed to sustainable agriculture." |
Sustainable packaging | suh-stay-nah-buhl pak-ij-ing | Packaging designed and sourced with minimal environmental impact, prioritising recyclability and biodegradability | "Sustainable packaging is now standard across all our takeaway and delivery operations." |
Sustainable seafood | suh-stay-nah-buhl see-food | Fish and shellfish sourced from fisheries or farms certified as environmentally responsible | "We serve only sustainable seafood certified by the Marine Stewardship Council or equivalent." |
Triple bottom line | trip-uhl bot-uhm lyn | A framework that evaluates business performance across three dimensions — people, planet, and profit | "Our sustainability strategy is built on the triple bottom line — people, planet, and profit." |
Upcycling | uhp-sy-kling | The creative transformation of waste or by-products into new products of equal or greater value | "Upcycling spent coffee grounds into a dry rub adds value and eliminates waste." |
Vegetable scrap stock | vej-tah-buhl skrap stok | A stock made from vegetable peelings, offcuts, and trimmings that would otherwise be discarded | "We run a vegetable scrap stock programme — nothing from the prep bench goes to waste." |
Verified sustainable | vair-ih-fyd suh-stay-nah-buhl | A sustainability claim that has been independently assessed and confirmed by a recognised third-party body | "Only use verified sustainable claims on your menu — greenwashing damages trust." |
Waste hierarchy | wayst hy-er-ar-kee | The internationally recognised priority order for waste management — reduce, reuse, recycle, recover, dispose | "Every waste decision in this kitchen follows the waste hierarchy." |
Waste management plan | wayst man-ij-ment plan | A formal document outlining how all categories of waste generated by the restaurant will be handled and disposed of | "Our waste management plan is reviewed annually and shared with all staff." |
Waste segregation | wayst seg-rih-gay-shun | The separation of different waste streams — food, recyclables, general waste — at the point of generation | "Waste segregation at source is the foundation of an effective recycling programme." |
Waste stream | wayst streem | A specific category of waste generated by the restaurant, such as food waste, glass, cardboard, or cooking oil | "We have six separate waste streams — each is collected and processed differently." |
Water conservation | waw-ter kon-ser-vay-shun | The practice of reducing water consumption through efficient equipment, procedures, and staff awareness | "Water conservation measures have reduced our consumption by 20% year on year." |
Water footprint | waw-ter foot-print | The total volume of water consumed directly and indirectly in the production and service of food and beverages | "Beef has a significantly higher water footprint than plant-based proteins." |
Whole animal butchery | hohl an-ih-muhl byoo-cher-ee | The practice of purchasing and processing whole animals rather than portioned cuts, maximising yield and minimising waste | "Whole animal butchery gives us greater control over cost, quality, and waste." |
Zero waste | zee-roh wayst | A philosophy and operational goal of eliminating all waste sent to landfill through reduction, reuse, and recycling | "Our zero-waste target requires commitment from every person in the building." |
Zero waste to landfill | zee-roh wayst too land-fil | A specific operational target where no waste from the restaurant is disposed of in a landfill | "We achieved zero waste to landfill certification in our second year of the programme." |