The Newest Sustainability Practice: Restaurants Ridding Gas Stoves

Consumer trends focused on sustainability have been taking the world by storm. From retail shops making customers pay for plastic bags in an effort to reduce waste to companies launching innovative drinking stations to encourage reusable bottles, brands are serious about putting their greenest foot forward. According to Eater, cities across the U.S. are becoming more climate-conscious, particularly thanks to the increasing number of restaurants  replacing their’ gas stoves with ones that run electronically.

The state of California has been a leader in fighting the climate crisis. Thirteen cities and one county in California have recently adopted strict building codes and policies that ban gas and encourage all-electric construction. Berkley became the first to ban natural gas hookups for all new residential and commercial buildings, according to Eater. 

When one thinks of a chef thriving in their kitchen, sizzling dishes prepared over flames often come to mind. So, how do restaurant chefs view this push toward banning electric stoves?

“Flames are at the heart of what makes cooking visceral and fun,” said Lantern Chef and Owner Andrea Reusing, according to a Mother Jones article. “I’m attached to open flame in an emotional, almost biological way.”

On the other hand, many restaurants are working hard to operate as sustainably as possible. Pizza Hut recently adopted a new sustainable packaging design that incorporates a round design rather than a box shape. Starbucks is also dedicated to reducing its carbon footprint by investing in solar panel farms to power 360 Texas stores using solar energy.

It’s refreshing to see restaurants living their life to the sustainable-st.

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