Sante
APRIL 13, 2020
According to Buyers Edge Platform, one of the main differences is that plant-based meat substitutes are actually composed of isolated proteins that are sourced from plants. Among Buyers Edge Platform customers, restaurants had just 9 different meat alternative products to choose from in 2017 (basically it was burgers or bust).
Touch Bistro
MAY 10, 2021
In this article, we’ll cover everything you need to know to kick restaurant food waste to the curb, including: Different types of restaurant food waste 16 restaurant waste management tips The benefits of reducing food waste in your restaurant. How to Reduce Food Waste in Restaurants: 16 Tips. Different Types of Restaurant Food Waste.
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EATER
JANUARY 14, 2021
“Rabbits have such a small footprint on our world, and the manure is great for compost for our garden,” says Lisa Webster, co-owner of Maine’s North Star Sheep Farm , where the Vermont Butcher Shop sources its rabbits. In 2017, inhumane practices were exposed at the largest U.S. There’s zero waste, and it’s nutrient dense.
The Food Corridor
MAY 10, 2021
Happily, there are sources of funding out there for community-focused projects that aim to give something back to the local food community. YorKitchen was set up with a grant of $99,000 from the USDA Rural Development fund awarded in 2017. Bootstrapping a shared commercial kitchen is never easy. Register with www.grants.gov.
Modern Restaurant Management
OCTOBER 16, 2019
Ono Guides are on-site liaisons to teach people about where the ingredients are sourced, how blends can affect their wellbeing, and how to create blends specific to their dietary standards or nutritional preferences. By coming together, we can create one of the truly great technology-enabled distribution businesses found in any industry.
The Food Corridor
MARCH 27, 2023
We have only seen the tip of the iceberg of innovation in this space. Since staff won’t be interacting with guests or getting tips, it could feel more like working in a factory than a hospitality job. Also, having multiple tenants producing under one roof increases complexity of who is licensed to produce and distribute food.
Modern Restaurant Management
APRIL 21, 2022
As we look to celebrate Earth Day, restaurant industry insiders offer their top tips and trends. Sourcing local ingredients and producing more in-season vegetable focused dishes help reduce greenhouse gas emissions and contributes to improving our carbon footprint. Lisa Dahl, Chef and Restaurateur, Dahl Restaurant Group.
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