Restaurants in Goa go green, one straw at a time

Goa is known for its robust nightlife, shacks and hordes of restaurants serving a variety of cuisines from Japanese to Indian to Chinese and many others. With the change in climate and pollution in the rivers and seas, there is a growing concern in the food industry.

To control the damage and the impact on the environment, Goan restaurants are employing various methods to do their bit for the environment. From using paper straws and plates to eating locally-produced veggies, Goa’s culinary scene is getting a green makeover.

This World Environment Day, we take a trip around restaurants and cafés in Goa to find out what they are doing to reduce their carbon footprint.

Gaurav Bhardwaj of Beno in Benaulim feels the need for a change in attitude. “At our restaurant, we use coconut leaf straws which are eco-friendly as these made by adopting natural processes. We also make cold brew coffees by reusing coffee husk.”

Folga restaurant is following the doctrine of 'eat local'. “In our food, especially thalis, we use veggies grown locally. There are many women who sell their local produce to us like tambdi bhaji, bendi (ladyfinger) and more. Sticking to local produce is most important (for us),” says Alison Morenas of Folga, based in Margao.

Evanka Fernandes of Edu’s restaurant in Panjim too believes that there needs to be some environmental consciousness among restaurateurs. “When we get orders for takeaways, we usually send paper plates and wooden cutlery. These are easy to dispose and biodegradable. For drinks, we give our guests paper straws. They are convenient (bio)degrade faster.”

When it comes to food, Gaurav tries to reuse waste productively. His approach to reusing food waste is a great example of sustainable practices in the restaurant industry.

By using leftover ingredients like coconut husks, lime peels, and orange peels, Gaurav significantly reduces the amount of food waste his restaurant generates. This not only benefits the environment by diverting organic matter from landfills but also saves money on disposal costs.

Gaurav transforms what would normally be thrown away into valuable products. Coconut syrup, coconut leather, kombucha, pickles, and even homemade Triple Sec add variety and unique flavors to the restaurant's offerings.

Malvika Fernandes from Porvorim loves to carry her own cutlery when she visits a restaurant. “I have a small pouch where I keep my knife, spoon and a fork. I also keep a straw. Whenever I visit any eatery, I prefer to use my own cutlery."

"In fact this is appreciated by many restaurateurs," she adds "as it helps in two ways – eating with your own cutlery means you know how clean it is and you don’t waste water, which will be used to clean the cutlery – many restaurants use dishwashers which use a lot of water.”

"We avoid plastic at our restaurants. We use re-cyclable straws and also have a rainwater harvesting project, where the water goes back into our sump," says Praveena of Lazy Goose, adding, "the staff also promotes house water rather than bottled water."

In a time and space, where natural resources are depleting, there is a need for not just restaurants, but also people to be careful on keeping a tab on their carbon footprint.

And the restaurants like the ones mentioned here inspire consumers to adopt similar practices at home. Seeing how even small changes can make a difference can encourage people to be more mindful of their food choices and overall consumption habits. Long live the planet!