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Instead of thirty-gallon trash cans spread out through the kitchen, there were two much smaller cans, a recycling bin, and tubs for compost. www.harvestamericacues.com BLOG. The chef never bought ingredients by the case, but rather what he or she needed to service their space. PLAN BETTER -TRAIN HARDER. CAFÉ Talks podcast.
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Separate paper, plastic, glass and cardboard, which are recyclable, food that can be redirected as compost, or simply landfill. Weigh and record all the different categories. And when hiring new employees, get them on your waste reduction culture right away. Pay more attention to your customers.
When Emma Meigneux was hired as an extern in 2016, she says, it was a dream come true. “It At the end of her externship, Huo turned down a full-time position because she felt that the long hours — she frequently wrote her blog posts in the middle of the night after working a 70-hour week — and low wages brought out the worst in people.
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