Within the previously-labeled “America’s Least Sustainable City” due to the city’s high temperatures and low water storage, Phoenix restaurants are focusing on sustainability to do their part in counteracting this messaging.
According to Climate Central, Phoenix has the second-highest rate of increasing temperatures among cities in the U.S. The American Lung Association has rated it among the worst cities for air pollution nationally. Moreover, Arizona’s water supplier, the Colorado River Basin, has been in a drought for 19 years.
Emily Holleran, professor at Arizona State University’s School of Sustainability, said that the factors that make restaurants sustainable are not just food-related.
“Sustainability involves not just the environment… It includes social aspects, human aspects, health implications, equity implications and economic sustainability,” Holleran said.
Sustainability practices for the restaurant industry usually center around reducing food waste. In 2023, almost 15% of all food in restaurants was thrown away in landfills, contributing to greenhouse gas emissions.
While reducing food waste is not as easy as it seems, Hollerlan believes political and regulatory frameworks impact a restaurant’s ability to reduce waste.
“Ideally, all cities would have municipal composting facilities and make it easier, but that’s kind of more down to the local government,” Holleran said.
By sourcing local products and implementing simple sustainable practices, Holleran said that restaurants will use less fossil fuel and produce fewer greenhouse gasses, but inadvertently these practices increase prices.
“But economic sustainability, I think, is what’s the most challenging for restaurants when they move towards this more environmentally sustainable approach,” Holleran said.
Allison Varghese, a Phoenix resident and avid restaurant-goer, appreciates when restaurants practice sustainable habits but it is not the only important aspect.
“The biggest factor when choosing a restaurant is pricing. So sometimes I can spend some more money for a nicer dinner… and other times I need something cheaper and quicker to eat,” Varghese said.
Jonathan Buford, owner of the sustainable restaurant Arizona Wilderness Brewing Company, said he can see how high prices can deter some customers, but is often necessary to maintain customer satisfaction.
“Product quality is all that truly matters…So how we get customers to understand is to be the best,” Buford said.
Arizona Wilderness Brewing Company’s main objective is to make the world more sustainable. Buford said that AZ Wilderness employs local products to lower carbon emissions and worked with farmers in the Verde Valley to switch them from growing Alfalfa to growing Barley to decrease water usage when creating their beer.
“We’re a small business, and we could have a lot of money in our bank account if we didn’t do the things we do.” Buford said. “But we believe our currency is planet Earth being healthy.”
Buford also said consumers have to be intentional when choosing where to put their money, making sure to check if the sustainable practices are not just performative. Varages agreed with the sentiment.
“It can feel counterproductive when an establishment gives me paper straws but then hands me a drink in a non-reusable plastic cup,” Varghese said.
The viability of sustainable restaurants like Arizona Wilderness Brewing Company relies on Phoenicians to spend money for a greener future.
“You don’t have to be perfect; be smarter and ask better questions,” Buford said.
Edited by Shi Bradley
