2021 Compost Seasonal Menu Serving 
Goliath Consulting
MAY 10, 2021
With the pandemic and climate change being hot topics in recent months, Summer 2021 will have guests wanting to see more healthy and sustainable items on their menu. Here we share some of the major food and beverage trends operators can expect this upcoming season. Plants will continue growing on menus. Plant-forward.
Hot Schedules
NOVEMBER 3, 2021
What Hotel Menu Trends Will Define 2022? For these travelers, the dining experience will be back on the menu. Plant-based options are a must on any menu from bed and breakfasts to five-star resorts. Finding innovative ways to incorporate novel foods into your menu sets your properties at the forefront of healthy dining.
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Restaurant365
JANUARY 13, 2022
As we end 2021 and consider the vast increase in takeout, comfort food, and overconsumption of alcohol that took place during the throws of the pandemic, many of us are resolved to doing better in 2022. Fortunately, there are a lot of great options when it comes to recyclable and compostable takeout containers and paper products.
Restaurant365
JANUARY 13, 2022
As we end 2021 and consider the vast increase in takeout, comfort food, and overconsumption of alcohol that took place during the throes of the pandemic, many of us are resolved to doing better in 2022. Fortunately, there are a lot of great options when it comes to recyclable and compostable takeout containers and paper products.
Perfect Daily Grind
JANUARY 27, 2023
The agency also expects the 2023/24 harvest season to hit 54.9 JDE Peet’s to launch fully compostable coffee capsule in 2023. The multi-year partnership will see the veteran-owned coffee roaster serve its products at NHRA events nationwide. World AeroPress Championship releases limited-edition 2022 season Merch Mega-Pack.
Modern Restaurant Management
APRIL 21, 2022
Sourcing local ingredients and producing more in-season vegetable focused dishes help reduce greenhouse gas emissions and contributes to improving our carbon footprint. Working the season into the menus is another way to be mindful of the environment. Amy Brandwein, Chef Owner, Centrolina & Piccolina, Washington D.C.
EATER
JULY 6, 2022
While staff did work with local, seasonal, unique ingredients, servers and cooks alike say they grew uncomfortable telling stories about some of the restaurant’s sourcing and preparation practices, including for a number of its signature dishes, which they considered misleading. The cost of that meal has steadily climbed over the years.
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