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These tools identify common waste sources, such as over-trimmed produce or uneaten leftovers, enabling chefs to refine processes and reduce waste. Some systems classify and sort waste into compostable, recyclable, or landfill categories, ensuring proper disposal and maximizing recycling rates.
This short blog looks into these factors and points out how you can tap into this growing market segment. Apart from this, questions regarding fair labor practices, ethical sourcing, and treatment of workers in the regions that produce coffee are also areas of concern. Think recycling and composting food waste.
So, as life starts to transition to a level of normalcy, restaurants may find that the pandemic opened the door to a viable, additional source of revenue that isn’t going away. Full utilization of ingredients, minimizing waste, composting and portion control will be even more essential than they were in the past. CAFÉ Talks Podcast.
You can also look into compostable packaging options and inform customers their takeout packaging can be composted. For more tips on using your inventory tracking system to cut waste and make reordering easier, check out this previous blog post from Lavu. Start Composting Food Waste.
Fortunately, there are a lot of great options when it comes to recyclable and compostable takeout containers and paper products. Reusable, recyclable, and compostable are the three major categories that fall under the sustainable packaging category. Each provides something different. Healthy twists on comfort foods.
Another solution is to start a composting program for food scraps and other organic waste. By turning these scraps into compost, you can reduce the amount of waste that ends up in landfills. You could even get a tax credit for using alternative energy sources like solar power.
Wellness and ecological trends that gained popularity over COVID will continue in the post-pandemic world, meaning hotel recipe management practices will need to prioritize sourcing from local suppliers to meet these expectations. Source eco-friendly products where possible, and look at implementing onsite produce gardens and/or composting.
User-generated content can include photos, videos, reviews, blog posts, or social media mentions. This may mean a post on the users own blog, an Instagram post showcasing what the person ate for dinner, TikTok videos of a group dining with you, or even reviews. As an added tip, consider sustainable, compostable packaging.
The quality of food, beverage & service must evolve together with an environmentally-sustainable perspective - from responsibly sourced materials, compostable packaging and “smart” designed equipment to paperless menus. Beautiful spaces must deliver joy in every aspect. The future of eating out is greener.
Learn about CompostingComposting is not just about doing your share for the environment by separating plastics from biodegradables. Diners today are interested in knowing the source of the foods they eat, as well as receive full transparency on pricing, manufacturers, fair trade, wages, and so on.
Learn about CompostingComposting is not just about doing your share for the environment by separating plastics from biodegradables. Diners today are interested in knowing the source of the foods they eat, as well as receive full transparency on pricing, manufacturers, fair trade, wages, and so on.
The OpenTable blog recently shined a spotlight on some of the biggest players in the world of sustainability. Photo credit: Forage Composting At Forage in Boston, the kitchen focuses on using all parts of its ingredients to cut food waste to the bone. And the minimal food scraps go straight to the compost bin—never to a landfill.
Fortunately, there are a lot of great options when it comes to recyclable and compostable takeout containers and paper products. Reusable, recyclable, and compostable are the three major categories that fall under the sustainable packaging category. Each provides something different. Healthy twists on comfort foods.
Made with #5 polypropylene, customers can recycle the K-Cup® pods by peeling and disposing of the lid, composting or disposing of the grounds, then recycling the remaining empty cup. By the end of 2020, all Dunkin’ Keurig K-Cup® pods sold in-store and on shelves at grocery will also be recyclable.*
With so much food waste in landfills, you can see why it’s such a major source of methane gas in our atmosphere. Leverage Data to Identify Waste at the Source. Finally, what can’t be used or repurposed on your menu should get composted. Composting lets food break down properly, and return nutrients to the soil.
With so much food waste in landfills, it’s easy to see why it has become such a major source of methane gas in our atmosphere. Leverage data to identify waste at the source. Hotel Profit Margins Decreasing? Five Steps to Reducing Waste. The Impact of Food Waste. The good news? Much of this waste is avoidable. Browser Search Content.
From sustainable packaging to ethical sourcing practices, QSRs are responding to increasing consumer awareness about environmental issues. Smaller chains are also adopting this trend, incorporating locally sourced plant-based ingredients to differentiate themselves in the market.
Majority of people believe that compostable packaging can be thrown away with the rest trash and it will decompose on its own. However, the reality is compostable packaging are designed to be decomposed and processed in commercial composting facilities that provide the right environment for composting in a short period of time.
Consumer pressure is mounting to phase out single-use plastics, and replace these with more easily recyclable aluminum and glass, plant-based and compostable “hybrid” plastics, or re-use and re-fill containers. .” Here are some highlights: Single-use plastics: it’s time to go. Yelp Economic Average.
Shorter, more defined menus that are less labour intensive, more cost effective and contain more sustainable and locally sourced produce are becoming a clear focus of the modern menu. Additional Comments on this blog. Day of the week Specials. What would you like to know more about? Do you have an article request?
The company says its new name is in homage to the “collaborative voyage behind every cup of coffee” Covoya sources specialty coffee from over 30 producing countries. Long Miles Coffee’s micro lots are sourced from its Bukeye, Heza, and Ninga washing stations in the Kayanza and Muramvya provinces.
If you are to start a waste-free restaurant in the US, then this blog post can help you understand the steps involved in the process. Source: Trafalgar Tours. Serve takeaways in compostable food containers and packaging. Step-by-step Guide For Starting A Waste-Free Restaurant In The US. Food Handler’s Permit. Music Permit.
Dish Society works with some of the most notable farms and producers throughout Texas, and virtually everything they serve is sourced from one of these local businesses. Snooze is also a spot you can feel good about dining at; they recycle or compost more than 90% of their kitchen waste, making them perhaps the greenest restaurant in Houston.
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. Amy Huo started in 2016 as an unpaid extern.
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