One of the simplest ways to be more eco-friendly and save money is to make a concerted effort to minimise energy waste. You can do this by not leaving kitchen equipment running for longer than is necessary, ensuring that everything is switched off at the end of service, and turning lights off when leaving a room. Keeping cooling and heating appliances far away from each other is also beneficial so that they don't have to utilise more energy to maintain temperatures.
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A way that you can ensure these procedures are followed daily is by implementing closedown checklists, which can quickly become a habit for your whole team and benefit your restaurant in the long run. If you're unsure where energy savings could be made, you could have an energy audit conducted that will give you some pointers on where you could cut your energy use and help you to understand where your business uses the most energy. It's also helpful to have your kitchen equipment professionally maintained on a regular basis to ensure it is running efficiently.

It is essential that every catering business should be conscious of their food waste output purely from a financial perspective, but the environmental impact is big too. You can help this by trying to avoid over ordering as much as possible by keeping a close eye on customer demand. It also might be helpful to maintain a smaller menu, so that you don't have to keep as wide a range of ingredients in stock. At the very least, consider cutting dishes that aren't frequently ordered so that you can reduce the risk of discarding unused stock. To help determine this, you should ask yourself, what kitchen equipment is essential for opening a restaurant?, which is a great indicator as to what you will need and utilise regularly. 
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In order to minimise the risk of food going off, utilise the first-in, first-out method of storing food. When you have ingredients that are set to expire, consider how they could be made into a dish that could go on the menu as a special. Alternatively, you could prepare simple dishes for staff with these ingredients, or send staff home with the ingredients for personal use.
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Giving away food for free is also better than leaving it to go bad and throwing it away because the process of disposing or recycling the food requires energy and contributes to CO2 emissions. When you have no option but to throw food away, consider using a specialist food waste collection service rather than putting it in general waste. These services can turn food into renewable, green energy to offset your carbon footprint.