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Restaurants Save Money with the Right Recycling Practices 

Modern Restaurant Management

In 2018, when China stopped accepting plastics and recycling from the US, waste management professionals wondered whether the recycling industry could survive the loss of a major market for America’s commodity scrap. While recycling costs have undeniably increased, demand for high quality recyclables is still growing.

Recycling 383
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Reducing Restaurant Food Waste

Modern Restaurant Management

million tons of food. According to the food waste hierarchy pyramid, source reduction is the ‘best case scenario’ when it comes to food waste. Fortunately, there are many ways to manage food waste once it has been generated as an alternative to sending it to a landfill. Food Donation.

Waste 527
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For Restaurants Cutting Their Carbon Footprint, Composting Food Scraps Is Just the Beginning

EATER

As part of creating that good environment, she’s taken multiple steps to cut Rifrullo’s carbon footprint, including composting all food scraps, one of the most important steps restaurants can take to combat climate change. When food waste goes to landfills, it creates methane , a powerful greenhouse gas.

Compost 284
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Four Steps to Manage Restaurant Waste

Modern Restaurant Management

Research from the University of Arizona shows that fast-food restaurants waste 9.55 Considering that the cost of food is the second-largest expense in the restaurant industry, these numbers translate to hundreds of dollars in wasted revenue each day. You can also consult your employees and customers when doing the waste audit.

Waste 508
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The Cost of B-ing Good

Modern Restaurant Management

B Corp Certification, a credential bestowed by the non-profit organization B Labs, is a way for businesses to address those concerns and more as they undertake an in-depth auditing process, and come out with a seal of authenticity around their sustainability and social responsibility claims and a branding kit to help promote it.

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How To Reduce Food Waste in Restaurants

The Restaurant Group

Introduction to Food Waste in Restaurants Food waste is a significant challenge for the restaurant industry, impacting both the environment and profitability. Understanding how to reduce food waste in restaurants is the first step toward sustainable and cost-effective operations.

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The New Order: Five Important Focus Areas for Greener Operations

Modern Restaurant Management

One of the largest problems on the hands of restaurant and catering professionals through the unpredictable supply and demand of COVID-19 was food waste. Often, the resulting waste was not only the food but also the associated costs and energy spent on more waste management. Using less delivery packaging is a great way to begin.