Top Sustainable Restaurant Metrics

Sustainable restaurant metrics are essential tools for restaurants aiming to operate responsibly and efficiently. They provide a clear framework for measuring and improving a restaurant’s environmental, social, and economic impact. This article delves into 30 top sustainable restaurant metrics, offering valuable insights for restaurants committed to sustainability.

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What is restaurant sustainability?

Restaurant sustainability refers to the practices and strategies employed by restaurants to operate in an environmentally friendly, socially responsible, and economically viable manner. It encompasses a broad range of activities and policies aimed at reducing negative impacts on the environment, contributing positively to society, and ensuring long-term business success.

This concept is not limited to specific actions but involves a holistic approach to running a restaurant business that considers the well-being of the planet, people, and profits.

Environmental restaurant sustainability

Environmental restaurant sustainability focuses on reducing the ecological footprint of restaurant operations. This involves implementing practices that minimize waste, conserve natural resources, and reduce pollution.

Key aspects include energy efficiency, waste reduction, sustainable sourcing, and water conservation. The goal is to operate in a way that preserves the environment for future generations while meeting the current needs of the business and its customers. By adopting environmentally sustainable practices, restaurants can contribute to the fight against climate change, protect natural habitats, and ensure the availability of resources.

Social restaurant sustainability centers on the impact of a restaurant’s operations on its employees, customers, and the wider community. This includes ensuring fair labor practices, fostering a diverse and inclusive workplace, engaging in community development, and maintaining high standards of customer service and satisfaction.

Social sustainability aims to create a positive and supportive environment for everyone involved with the restaurant, from farm to table. It also involves educating and engaging staff and customers on sustainability issues, thereby spreading awareness and fostering a culture of responsibility and care.

Economic restaurant sustainability

Economic restaurant sustainability pertains to the financial aspects of sustainability, ensuring that the restaurant remains profitable while adhering to environmental and social principles. This includes efficient use of resources to reduce costs, investing in sustainable technologies, and developing business strategies that ensure long-term economic viability.

Economic sustainability also involves adapting to market trends and customer preferences related to sustainability, thus maintaining competitiveness and relevance in the industry. By focusing on economic sustainability, restaurants can ensure that their commitment to environmental and social responsibilities is financially sustainable, allowing them to continue making a positive impact over time.

Why should your restaurant consider sustainability metrics?

Implementing sustainability metrics in a restaurant is crucial for several reasons. These metrics not only guide restaurants in adopting sustainable practices but also provide tangible benefits that extend beyond environmental and social responsibilities.

Adopting sustainability metrics offers a range of benefits for restaurants. From enhancing brand appeal and operational efficiency to ensuring compliance and long-term viability, these metrics provide a comprehensive view of a restaurant’s sustainability performance and areas for improvement. By focusing on sustainability, restaurants not only contribute positively to the environment and society but also position themselves for continued success and growth.

Improved brand image and customer appeal

Sustainability metrics enable restaurants to demonstrate their commitment to sustainable practices clearly and measurably. In a market where consumers are increasingly environmentally conscious, this can significantly enhance the brand’s appeal.

Customers are more likely to support businesses that align with their values of environmental protection and social responsibility. By showcasing sustainability efforts through quantifiable metrics, restaurants can attract a wider customer base and foster greater customer loyalty.

Operational efficiency and cost savings

Sustainability metrics often lead to increased operational efficiency. By measuring aspects like energy and water usage, waste production, and sourcing practices, restaurants can identify areas where resources are being used inefficiently.

Addressing these areas often results in reduced utility bills, lower waste disposal costs, and more efficient use of ingredients and materials. In the long run, these cost savings can be substantial, improving the restaurant’s overall financial health.

Compliance and risk management

With environmental regulations becoming more stringent, sustainability metrics can help restaurants stay compliant and avoid legal issues. These metrics provide a framework for monitoring and ensuring adherence to environmental laws and standards.

Additionally, by focusing on social sustainability metrics, restaurants can mitigate risks related to labor practices and community relations, further protecting the business from potential legal and reputational risks.

Employee satisfaction and retention

Implementing sustainability practices can lead to higher employee satisfaction and retention. Employees today are increasingly looking for employers who demonstrate social and environmental responsibility.

By measuring and improving aspects related to employee welfare and workplace environment, restaurants can create a more positive and engaging work culture. This not only attracts quality talent but also encourages existing employees to stay, reducing turnover and associated costs.

Long-term viability and market competitiveness

Sustainability metrics are essential for assessing and ensuring the long-term viability of a restaurant. They help in adapting to market trends that increasingly favor sustainable practices.

By continuously measuring and improving sustainability performance, restaurants can stay competitive in an evolving market. This forward-thinking approach ensures that the business remains relevant and successful in the long term, even as consumer preferences and industry standards change.

30 top sustainable restaurant metrics

In the quest for sustainability, restaurants face the challenge of balancing environmental responsibility, social equity, and economic viability. To navigate this complex landscape, it’s crucial to have a set of clear, measurable metrics.

These 30 sustainable restaurant metrics provide an essential toolkit for businesses aiming to enhance their sustainability efforts. This comprehensive list covers a broad spectrum of indicators across environmental, social, and economic sustainability for restaurants.

Environmental sustainable restaurant metrics

The journey towards environmental sustainability in the restaurant industry is both a challenge and an opportunity. As restaurants seek to reduce their environmental impact, the adoption of sustainable practices becomes essential. This journey begins with the identification and tracking of key environmental metrics. These metrics serve as vital indicators, helping restaurants measure and understand their ecological footprint. By monitoring these metrics, restaurants can identify areas for improvement, comply with environmental regulations, and demonstrate their commitment to sustainability.

Environmental sustainability in restaurants encompasses various aspects, from energy and water usage to waste management and sourcing practices. The following metrics are designed to provide a comprehensive overview of a restaurant’s environmental performance. They are not just measures of compliance but tools for strategic decision-making and long-term planning. By focusing on these areas, restaurants can not only minimize their impact on the environment but also enhance their operational efficiency and customer appeal.

Biodiversity impact (BI)

Biodiversity impact formula: The specific formula depends on local ecosystem and industry standards

Biodiversity impact tracks the effect of restaurant operations on local wildlife and ecosystems. Information can be sourced from local environmental assessments or ecological studies. Lower values are better as they indicate minimal disruption to local biodiversity. Monitoring this metric is crucial to understand the restaurant’s impact on local ecosystems, and poor values may indicate harmful practices that could lead to regulatory issues or negative public perception.

How to improve Biodiversity Impact:

Implementing sustainable landscaping practices.
Sourcing ingredients that do not harm local wildlife.
Reducing noise and light pollution.
Collaborating with local environmental groups for conservation efforts.
Regularly conducting environmental impact assessments.

Carbon footprint (CF)

Carbon footprint formula: Total CO2 emissions (kg) = Energy consumption (kWh) × Emission factor (kg CO2/kWh)

This metric measures the total greenhouse gas emissions produced by the restaurant. Information can be found through energy audits or utility providers. Lower values are preferable as they indicate reduced environmental impact. Tracking carbon footprint helps in identifying areas for reducing emissions, and high values can indicate inefficient energy use and potential for cost savings.

How to improve carbon footprint:

Switching to renewable energy sources.
Implementing energy-efficient appliances and lighting.
Reducing waste and promoting recycling.
Encouraging sustainable transportation for employees and customers.
Regular maintenance of HVAC and refrigeration systems.
Use Solink to ensure lights are turned off outside of work hours.

Chemical usage (CU)

Chemical usage formula: Total volume of chemicals used (liters) per month or year

This metric tracks the use of environmentally harmful chemicals in restaurant operations. Information can be sourced from inventory records and supplier details. Lower values are better, reflecting lesser environmental impact and safer working conditions. High chemical usage can indicate potential health risks and environmental damage.

How to improve chemical usage:

Switching to eco-friendly cleaning and maintenance products.
Training staff on efficient and minimal use of chemicals.
Implementing a strict inventory management system for chemicals.
Regularly reviewing and updating chemical usage policies.
Collaborating with suppliers for greener alternatives.

Energy efficiency (EE)

Energy efficiency formula: Energy used (kWh) per square foot

Energy efficiency measures the amount of energy consumed relative to the restaurant’s size. This data is usually available from energy bills or smart metering systems. Higher efficiency (lower kWh per square foot) is better, indicating less energy waste. Poor energy efficiency can lead to high operational costs and a larger carbon footprint.

How to improve energy efficiency:

Upgrading to energy-efficient appliances and equipment.
Implementing smart energy management systems.
Enhancing insulation and sealing to reduce heating and cooling needs.
Conducting regular energy audits.
Training staff in energy-saving practices.

Local sourcing distance (LSD)

Local sourcing distance formula: Average distance (miles or kilometers) from source to restaurant

Local sourcing distance assesses the average distance food travels from farm to table. This information is gathered from supply chain records. Shorter distances are better, indicating fresher food and lower transportation emissions. Long distances might suggest a high carbon footprint and reduced food freshness.

How to improve local sourcing distance:

Partnering with local farmers and producers.
Prioritizing seasonal and regional ingredients.
Reducing reliance on imported goods.
Implementing a local-first purchasing policy.
Engaging in community-supported agriculture programs.

Packaging waste (PW)

Packaging waste formula: Total weight of packaging waste (kg) per month

Packaging waste quantifies the amount and type of packaging waste produced by the restaurant. Data can be obtained through waste audits. Lower values are better, indicating reduced waste production and better waste management practices. High values might suggest excessive use of non-reusable or non-recyclable materials.

How to improve packaging waste:

Using biodegradable or recyclable packaging materials.
Reducing unnecessary packaging.
Implementing a take-back program for packaging.
Encouraging customers to use reusable containers.
Regularly reviewing packaging needs and alternatives.

Renewable energy use (REU)

Renewable energy use formula: Percentage of total energy from renewable sources

This metric measures the proportion of energy sourced from renewable resources like solar or wind power. Information can be sourced from utility bills or energy providers. Higher percentages are better, indicating a lower environmental impact and potential cost savings. Low renewable energy use may point to over-reliance on fossil fuels.

How to improve renewable energy use:

Installing solar panels or wind turbines.
Switching to a green energy provider.
Investing in renewable energy certificates.
Implementing energy-saving practices to reduce overall energy needs.
Exploring government incentives for renewable energy usage.

Sustainable sourcing (SS)

Sustainable sourcing formula: Percentage of ingredients sourced sustainably

Sustainable sourcing evaluates the proportion of ingredients obtained from environmentally friendly practices. Information is typically available from suppliers. Higher percentages indicate more responsible sourcing practices. Low sustainable sourcing levels might suggest potential for improvement in supply chain ethics and environmental impact.

How to improve sustainable sourcing:

Establishing relationships with certified sustainable suppliers.
Prioritizing organic, fair-trade, and eco-certified products.
Regularly reviewing and updating sourcing criteria.
Educating staff and customers about the benefits of sustainable sourcing.
Participating in sustainability certification programs.

Waste management (WM)

Waste management formula: Percentage of waste recycled or composted

Waste management tracks the percentage of waste that is recycled, composted, or otherwise diverted from landfills. This data can be gathered from waste disposal records. Higher values are preferable, indicating effective waste reduction and recycling efforts. Poor waste management might indicate inefficiencies and environmental non-compliance.

How to improve waste management:

Implementing comprehensive recycling and composting programs.
Training staff on waste separation and reduction practices.
Reducing food waste through better inventory management.
Collaborating with waste management services for effective solutions.
Conducting regular waste audits to identify improvement areas.
Review kitchen activities on your restaurant security cameras.

Water usage (WU)

Water usage formula: Total water used (liters or gallons) per day or month

Water usage measures the amount of water used by the restaurant. Information can be obtained from water utility bills or meter readings. Lower usage indicates more efficient water use, while high usage can point to wasteful practices and potential for cost reductions.

How to improve water usage:

Installing low-flow faucets and toilets.
Implementing water-saving practices in the kitchen and bathrooms.
Regularly checking for and repairing leaks.
Using water-efficient appliances and equipment.
Educating staff about the importance of water conservation.

Installing Solink Video Alarms so after hours leaks are caught immediately, reducing water waste and preventing major damage.

In the realm of restaurant sustainability, social aspects play a crucial role. Social sustainable restaurant metrics focus on how a restaurant interacts with its employees, customers, and the broader community. These metrics provide insights into the restaurant’s social responsibility, community involvement, and internal culture. By prioritizing social sustainability, restaurants can build a positive brand image, foster customer loyalty, and create a supportive work environment. This commitment to social sustainability reflects a restaurant’s dedication to ethical practices, diversity, and community engagement.

Understanding and improving social metrics is not just about compliance or good public relations; it’s about genuinely contributing to the well-being of employees, customers, and society. These metrics enable restaurants to measure their impact on people’s lives, identify areas for improvement, and make informed decisions that benefit both the business and the community. By tracking these social metrics, restaurants can ensure they are not only successful in their operations but also in making a positive impact on society.

Accessibility (ACC)

Accessibility formula: Percentage of facilities compliant with accessibility standards

Accessibility measures how well a restaurant accommodates people with disabilities. This can be evaluated through compliance checks with local accessibility standards. Higher percentages indicate better accommodation and inclusivity. Poor accessibility can limit customer base and indicate non-compliance with regulations.

How to improve accessibility:

Ensuring facilities meet or exceed ADA standards.
Training staff on assisting customers with disabilities.
Regularly reviewing and updating accessibility features.
Implementing clear signage and accessible pathways.
Offering accessible menu options and technology.
Use Solink to confirm automatic doorways, ramps, etc. aren’t blocked.

Community engagement (CE)

Community engagement formula: Number of community events participated in or hosted per year

This metric evaluates a restaurant’s involvement in local community programs and events. Data can be collected from event participation records. Higher numbers indicate stronger community ties and social responsibility. Low engagement can suggest missed opportunities for brand building and community support.

How to improve community engagement:

Hosting or sponsoring local events and charities.
Participating in community development projects.
Collaborating with local schools and organizations.
Offering workshops or educational programs.
Engaging in local cultural and social activities.

Customer satisfaction (CS)

Customer satisfaction formula: Average customer satisfaction score (on a scale of 1–5 or 1–10)

This metric measures feedback on the restaurant’s social and ethical practices, gathered through customer surveys. Higher scores indicate better customer perception and satisfaction. Lower scores can point to issues in service, ethics, or social responsibility.

How to improve customer satisfaction:

Regularly gathering and acting on customer feedback.
Training staff in customer service excellence.
Promoting ethical and sustainable practices.
Enhancing the overall dining experience.
Addressing complaints and feedback promptly and effectively.

Diversity and inclusion (DI)

Diversity and inclusion formula: Diversity ratio = Number of diverse employees/Total number of employees

This metric assesses the diversity of staff and management. Data can be sourced from HR records. Higher ratios indicate a more inclusive and diverse workforce. Low diversity can suggest potential biases in hiring or a lack of inclusivity.

How to improve diversity and inclusion:

Implementing unbiased hiring practices.
Providing diversity and inclusion training.
Encouraging a culture of respect and inclusivity.
Establishing diversity goals and monitoring progress.
Engaging in community outreach to diversify applicant pools.

Educational initiatives (EI)

Educational initiatives formula: Number of educational programs initiated or participated in per year

This metric tracks a restaurant’s involvement in sustainability education. Information can be collected from program participation records. Higher numbers indicate a commitment to educating staff and customers about sustainability. Fewer initiatives might mean missed opportunities for engagement and improvement.

How to improve educational initiatives:

Hosting workshops on sustainability and ethical practices.
Participating in industry conferences and seminars.
Collaborating with educational institutions.
Offering training programs for staff.
Providing educational materials to customers.

Employee welfare (EW)

Employee welfare formula: Average employee satisfaction score (on a scale of 1-5 or 1-10)

Employee welfare monitors fair wages, benefits, and working conditions, measured through employee surveys. Higher scores indicate better employee satisfaction and welfare. Low scores can signal poor working conditions or dissatisfaction, potentially leading to high turnover.

How to improve employee welfare:

Offering competitive wages and benefits.
Creating a safe and supportive work environment.
Providing opportunities for growth and development.
Ensuring open and effective communication.
Regularly reviewing and improving HR policies.

Fair trade practices (FTP)

Fair trade practices formula: Percentage of ingredients sourced from fair trade suppliers

This metric evaluates the proportion of ingredients purchased from fair trade sources, information obtainable from supplier records. Higher percentages indicate ethical sourcing practices. Low levels might suggest exploitation in the supply chain or missed opportunities for ethical sourcing.

How to improve fair trade practices:

Sourcing from certified fair trade suppliers.
Educating customers about the importance of fair trade.
Regularly reviewing supplier practices and standards.
Promoting fair trade products.
Participating in fair trade certification programs.

Health and safety standards (HSS)

Health and safety standards formula: Compliance rate = Number of standards met/Total applicable standards

This metric measures compliance with health and safety regulations. Data can be sourced from audit reports or regulatory assessments. Higher compliance rates indicate safer environments for both staff and customers. Low compliance can lead to legal issues and harm to reputation.

How to improve health and safety standards:

Regular health and safety training for staff.
Conducting frequent safety audits.
Implementing strict hygiene and safety protocols.
Addressing potential hazards promptly.
Maintaining up-to-date knowledge of regulations.

Local employment (LE)

Local employment formula: Percentage of staff hired from the local community

Local employment assesses the proportion of staff hired locally. Information can be obtained from HR records. Higher percentages indicate support for the local economy and community. Low local employment might suggest missed opportunities for community integration and support.

How to improve local employment:

Prioritizing local candidates in hiring processes.
Engaging in local job fairs and recruitment events.
Collaborating with local educational institutions for internships.
Offering training programs for local residents.
Promoting the restaurant as a community-centric employer.

Supply chain transparency (SCT)

Supply chain transparency formula: Transparency score = Number of transparent supply chain practices/Total number of evaluated practices

This metric evaluates the ethical practices in the supply chain, gauged through audits or supplier assessments. Higher scores indicate more transparent and ethical supply chains. Low transparency can suggest unethical practices and potential risks in the supply chain.

How to improve supply chain transparency:

Conducting regular audits of suppliers.
Requiring suppliers to adhere to ethical standards.
Sharing supply chain practices with customers.
Collaborating with suppliers for continuous improvement.
Implementing traceability systems for ingredients.

Economic sustainable restaurant metrics

Economic sustainability is a critical aspect of the overall sustainability framework for restaurants. Economic sustainable restaurant metrics focus on the financial health and viability of a restaurant in the context of sustainable practices. These metrics help restaurants to balance profitability with environmental and social responsibilities. By tracking these metrics, restaurants can ensure they are not only environmentally and socially responsible but also economically viable in the long term. This balance is key to sustaining operations while contributing positively to society and the environment.

Economic sustainability goes beyond mere profit margins; it encompasses efficient resource utilization, risk management, customer loyalty, and investment in sustainability. These metrics provide a comprehensive view of how sustainability initiatives impact the financial performance and competitive stance of a restaurant. They enable restaurant owners and managers to make informed decisions that align with their sustainability goals and ensure the long-term success of their business.

Brand reputation (BR)

Brand reputation formula: Brand reputation score = Average rating across review platforms

Brand reputation measures public perception regarding a restaurant’s sustainability efforts. This can be assessed through customer reviews and surveys. Higher scores indicate a stronger, more positive brand image. Poor brand reputation can affect customer loyalty and overall business success.

How to improve brand reputation:

Actively managing online presence and responding to reviews.
Promoting sustainable practices and achievements.
Engaging in community and environmental initiatives.
Delivering consistent quality and service.
Addressing any negative feedback constructively and transparently.

Cost efficiency (CE)

Cost efficiency formula: Total savings/Total investment in sustainability

Cost efficiency evaluates the savings generated from sustainable practices relative to their costs. Data can be obtained from financial records and sustainability reports. Higher efficiency indicates more effective use of resources and better return on sustainability investments. Low cost efficiency might suggest inefficiencies or ineffective practices.

How to improve cost efficiency:

Implementing energy-saving technologies and practices.
Reducing waste and optimizing resource use.
Regularly reviewing and adjusting procurement strategies.
Training staff in cost-saving practices.
Conducting regular audits to identify areas for improvement.

Customer loyalty (CL)

Customer loyalty formula: Repeat customer rate = Number of repeat customers/Total number of customers

This metric measures the repeat business attributed to sustainable practices. Information can be gathered from sales data and customer feedback. Higher rates indicate stronger customer loyalty and satisfaction. Low customer loyalty can point to issues in customer retention and the need for improved sustainability communication.

How to improve customer loyalty:

Offering loyalty programs and incentives.
Consistently delivering high-quality products and services.
Engaging with customers through social media and marketing.
Highlighting the restaurant’s commitment to sustainability.
Gathering and acting on customer feedback.

Innovation investment (II)

Innovation investment formula: Amount spent on sustainability innovations/Total operational expenses

Innovation investment tracks the funds allocated for developing sustainable solutions. This data is usually available from financial reports. Higher investment indicates a commitment to sustainability and potential for future savings and efficiency. Low investment might suggest underutilization of innovative opportunities.

How to improve innovation investment:

Allocating a specific budget for sustainability initiatives.
Exploring new technologies and practices for sustainability.
Collaborating with experts and industry leaders for innovative solutions.
Regularly reviewing and updating the innovation strategy.
Pursuing grants and funding opportunities for sustainable projects.

Investment in sustainability (IS)

Investment in sustainability formula: Total investment in sustainable practices/Total revenue

This metric assesses the amount invested in sustainable technologies and practices relative to the restaurant’s revenue. Data can be sourced from financial records. Higher investment percentages indicate a strong commitment to sustainability. Low investment levels can imply missed opportunities for efficiency and long-term savings.

How to improve investment in sustainability:

Prioritizing sustainability in the budget planning process.
Investing in energy-efficient appliances and sustainable materials.
Exploring renewable energy options.
Implementing waste reduction and recycling programs.
Engaging in staff training and awareness programs.

Market competitiveness (MC)

Market competitiveness formula: Market share comparison = Restaurant’s market share/Total market share of competitors

Market competitiveness assesses a restaurant’s position in the market compared to non-sustainable counterparts. Information can be obtained through market research and industry reports. Higher market share indicates better competitiveness and appeal. Low market competitiveness can suggest the need for improved marketing and sustainability communication.

How to improve market competitiveness:

Differentiating the restaurant through unique sustainable practices.
Actively marketing the restaurant’s sustainability efforts.
Continuously improving product and service quality.
Engaging in strategic partnerships and collaborations.
Keeping abreast of industry trends and customer preferences.

Revenue growth (RG)

Revenue growth formula: Percentage increase in revenue = [(Current year revenue – Previous year revenue)/Previous year revenue] × 100

Revenue growth tracks changes in revenue related to sustainability initiatives. This metric is calculated from annual financial statements. Positive growth indicates successful implementation of sustainability practices. Negative or stagnant growth might suggest a need to reassess sustainability strategies.

How to improve revenue growth:

Expanding the customer base through sustainability marketing.
Introducing new sustainable products or services.
Enhancing operational efficiency to reduce costs.
Exploring new markets and customer segments.
Regularly evaluating and refining the business model.

Risk management (RM)

Risk management formula: Risk score = Number of identified risks mitigated/Total identified risks

Risk management evaluates the restaurant’s approach to environmental and social issues. This can be determined through risk assessments and management reports. Effective risk management minimizes potential hazards and ensures compliance. Poor risk management can lead to operational and reputational damage.

How to improve risk management:

Conducting regular risk assessments.
Implementing strategies to mitigate identified risks.
Training staff on risk awareness and prevention.
Establishing clear policies and procedures for risk management.
Collaborating with experts for advanced risk management solutions.

Return on sustainability investment (ROSI)

Return on sustainability investment formula: ROSI = (Sustainability-related benefits – Sustainability-related costs)/Sustainability-related costs

ROSI calculates the return on investment for sustainable initiatives. Data for this calculation comes from financial analyses of sustainability projects. Higher ROSI indicates more effective and beneficial sustainability investments. Low ROSI might indicate inefficiencies or ineffective sustainability strategies.

How to improve return on sustainability investment:

Carefully selecting and prioritizing sustainability projects.
Monitoring and evaluating the performance of sustainability investments.
Seeking cost-effective sustainability solutions.
Enhancing customer awareness and engagement in sustainability efforts.
Continuously reviewing and adjusting sustainability strategies.

The importance of sustainability restaurant metrics

Sustainable restaurant metrics are indispensable for any restaurant seeking to embrace sustainability. They not only guide restaurants in reducing their environmental impact and enhancing social responsibility but also help in maintaining economic viability.

By integrating these metrics into their operations, restaurants can make informed decisions, improve their practices, and demonstrate their commitment to a sustainable future. This comprehensive approach ensures that restaurants not only thrive in their business but also contribute positively to the community and the environment.

To see how Solink can help you monitor your restaurant’s sustainability, sign up for a demo today.

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