Compost Equipment Sourcing Transportation 
Bottleneck Management
MAY 3, 2023
Source Local and Seasonal Ingredients One of the easiest ways to reduce your restaurant’s carbon footprint is to source local and seasonal ingredients. By doing so, you reduce the distance that food needs to travel to get to your restaurant, thereby reducing transportation-related emissions. It all starts with awareness.”
Modern Restaurant Management
NOVEMBER 3, 2021
When considering the transport element, the method of transport is more significant than distance travelled and avoiding food that has been air-freighted will have the most significant travel-based impact. Owing to the ever-increasing decarbonisation of the electricity supply, electricity is a lower carbon energy source than gas.
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Modern Restaurant Management
MARCH 9, 2021
But costs aren't the only problem here; more waste means more hauling fees, landfill fees, increased equipment costs, and more. Organic food waste can be recycled for use as renewable energy sources. These wastes can also be transported to landfills to make compost manure and enrich the soil.
MBB Hospitality
NOVEMBER 15, 2023
Additionally, exploring local markets and seasonal products can yield fresher ingredients at lower costs due to reduced transportation expenses. Implementing sustainability practices, such as composting or donating excess food, not only reduces costs but also resonates with eco-conscious consumers.
The Restaurant Times
JULY 28, 2021
A restaurant generates food waste from numerous sources. Until and unless these sources are identified, it will be quite impossible to control the wastage. You need to conduct waste audits to know the exact amount of food waste that gets generated from various sources. Source: CAKE Mix. Conduct Waste Audits.
Hot Schedules
FEBRUARY 4, 2022
First, the resources required to produce that vegetable have been wasted: consider the energy, water, fertilizer, equipment, and labor it takes to produce that ingredient, and the same for any packaging required. Next, add in the gas and labor required to transport it first to your vendor, and then to your hotel. The good news?
Hot Schedules
APRIL 20, 2019
With so much food waste in landfills, you can see why it’s such a major source of methane gas in our atmosphere. Consider the energy, water, fertilizer, equipment and labor that takes to produce each ingredient, and the same for any packaging required. Leverage Data to Identify Waste at the Source. Conclusion.
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