2030 Sourcing Sustainability Waste 
Modern Restaurant Management
JUNE 23, 2020
There are two key reasons for moving to more sustainable gastronomy: one is because climate change is threatening our very food supply, and the other is that how we are currently producing food is contributing to climate change. What Is Sustainable Gastronomy and Why Is it Important? Designing a Sustainable Menu. Serving Up.
Modern Restaurant Management
FEBRUARY 4, 2022
A short menu can slim down the food costs through streamlined inventory management, as well as reduced food waste. As per a report by Future Market Insights (FMI), the plant-based burgers market is predicted to rise exponentially, exhibiting a CAGR of over 22% between 2020 and 2030. Health-Conscious Food Will Dominate Menus.
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Perfect Daily Grind
MAY 20, 2022
Bellwether Coffee releases 2021 sustainability report. Global ready-to-drink coffee and tea market to be worth over US $167 billion by 2030. JDE Peet’s to responsibly source 80% of coffee by end of 2022. Volcafe partners with sustainable consulting service dss? to monitor carbon footprint. Take a look.
Marketman
JULY 7, 2019
Number 10: Food Services of America (FSA) – In response to a growing number of restaurants heeding patrons demands for healthy, natural and organic meals, FSA created the SNOR (Sustainable Natural Organic Regional) program. Committed to the wise use of resources, FSA established Working Intelligently for a Sustainable Enterprise (WISE).
Marketman
JULY 7, 2019
Number 10: Food Services of America (FSA) – In response to a growing number of restaurants heeding patrons demands for healthy, natural and organic meals, FSA created the SNOR (Sustainable Natural Organic Regional) program. Committed to the wise use of resources, FSA established Working Intelligently for a Sustainable Enterprise (WISE).
Modern Restaurant Management
FEBRUARY 10, 2020
The pledge aims to reduce signatories’ greenhouse gas emissions from food purchasing by 25 percent by 2030. While it cooks and tastes like eggs, its ingredients use 98 percent less water, 83 percent less land and emit 93 percent less CO2e than conventional animal sources. sourced yellow pea protein.
Modern Restaurant Management
JUNE 13, 2022
The company is testing a variety of programs to determine what will most effectively reduce waste while keeping customers satisfied. This change will directly contribute to the coffee chain’s 2030 sustainability goals to conserve water usage by 50 percent and achieve carbon neutral green coffee.
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