Agriculture Compost Recycling Waste 
Xtra Chef
NOVEMBER 20, 2019
The holiday season can be a boon for many restaurants, but it can also exacerbate an issue that plagues the restaurant industry all year long: food waste. The Issue of Food Waste in the Restaurant Industry. Food waste in the restaurant industry is real. million tons of food waste annually.
Modern Restaurant Management
AUGUST 31, 2020
California Requires Quick Service Restaurants to Make Composting Bins Available : On July 1, a California law, requiring restaurants, malls and other businesses to make composting and recycling bins accessible to customers officially went into effect. FDA Resumes Domestic Inspections : On July 10, the U.S.
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Modern Restaurant Management
DECEMBER 16, 2019
From beer made from rejected cereal pieces to containers made from organic mushroom waste, food waste will lead the way for more sustainable consumption and innovation. We find that in nearly three-quarters of countries in the index, less than 10 percent of agricultural land is equipped for irrigation. Global Food Security.
Marketman
JULY 7, 2019
to be certified for their sustainable agriculture and food handling processes. . From fuel usage and energy efficiency to reducing, reusing and recycling, DOT Transportation has made great strides in their sustainability efforts. Using electronic transactions to eliminate paper waste, and leveraging renewable energy sources.
Marketman
JULY 7, 2019
to be certified for their sustainable agriculture and food handling processes. . From fuel usage and energy efficiency to reducing, reusing and recycling, DOT Transportation has made great strides in their sustainability efforts. Using electronic transactions to eliminate paper waste, and leveraging renewable energy sources.
Harbor Touch
NOVEMBER 14, 2019
Restaurant owners are always looking for ways to save money and cut down on waste. Here are five ways you can recycle, increase sustainability, and save money all at the same time. So reducing food and cooking waste in your restaurant will help the planet in a meaningful way. Why should restaurants go green?
Modern Restaurant Management
APRIL 21, 2022
To eliminate waste, I always make pickles or fermentations with excess vegetables and dry cure meats for our charcuterie program to utilize any excess proteins. We use recyclable packaging and keep takeout packaging products to the minimum. It’s not just food, but also the supply chain.
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