Gusto 54 Restaurant Group approaches community, sustainability and environmental stewardship with the same vim and vigor that its namesake implies. Across its collection of restaurants and culinary experiences in Toronto and Los Angeles, the company — the winner of KML’s 2023 Green Leadership Award in the restaurant category — is committed to reducing its environmental impact by minimizing waste, conserving resources and creating a more responsible business model that aligns with its core values and resonates with guests.
Among its restaurant sustainability practices, Gusto 54 uses energy-efficient light bulbs at all locations to reduce energy usage and save costs. To further reduce energy consumption, sensor lighting is used in bathrooms and natural light is taken advantage of where possible to brighten up spaces. Also, team members are encouraged to turn off lights and equipment when they aren’t in use.
To reduce carbon emissions and air pollution, the company has only one delivery van for all seven restaurants in the Greater Toronto Area (GTA). Additionally, Gusto 54 works closely with local food purveyors, such as Bondi Produce, to minimize transportation distances.
With regard to water conservation, Gusto 54 uses Tabl’eau Filtered Water at its newest restaurant, Café ZUZU. By installing an eco-forward system of filtered water on site, the company has eliminated the added transport, storage and recycling of traditional bottled, packaged and delivered water, resulting in significant cost savings for the business.
In the area of waste management, Gusto 54 uses compostable packaging for its restaurant takeout containers. Recently, the company partnered with Rethink Resources, Canada’s most comprehensive and environmentally friendly waste-management system, to ensure its waste is diverted from landfills and contributes to a circular economy. In the last calendar year alone, the company has diverted more than 200,000 lbs of waste from landfills.
Through its partnership Rethink Resources, Gusto 54 can also regularly monitor and report on its sustainability initiatives to measure progress and identify areas of improvement. Additionally, the company, in collaboration with Rethink Resources, creates extensive training videos featuring its restaurant chefs who educate employees on its sustainability standards and encourage them to incorporate the best practices into their daily work routines.
In addition to the company’s internal efforts, Gusto 54 is committed to sharing its practices with the public and external markets through social media and other digital channels to encourage the adoption of similar practices in their own lives. In fact, the company plans to launch a sustainability club to engage with its community by providing a forum for discussion and collaboration. On an annual basis, the company also participates in garbage pickups, clothing exchange and training sessions on how to eat and cook more sustainably.
On the company’s catering side, Gusto 54 is LEAF certified, which reflects its commitment to providing sustainable dining experiences. One of its current efforts is researching the carbon footprint of its meals, including beef, chicken and vegetarian options. The research compares the carbon emissions associated with each meal and considers the source and transportation methods of ingredients.
Gusto 54 continuously explores and implements new ways to reduce its environmental impact as it works towards a more sustainable future for the business.
“We need to be kind to our planet and [Gusto 54 has always been] committed to being part of the solution, but we can’t do it alone,” says Juanita Dickson, president of Gusto 54 Restaurant Group. “I encourage all restaurants and hotels to look toward sustainability to support our future.”
By Nicole di Tomasso
