Certification Compost Consumer Goods 
Modern Restaurant Management
OCTOBER 24, 2024
These trends are driven by Millennial and Gen Z consumers, who are more willing to pay a premium for sustainable products; those consumers also tend to be more online and acutely aware of the impact of business practices on the lives of people and the future of the planet. Green Restaurant and Slow Food were others we considered.
EATER
OCTOBER 21, 2024
Restaurants hoping to make a positive impact on the climate face an enduring challenge: selling their ambitious goals to diners simply looking to have a good time This story was produced in partnership with Civil Eats. The “ PLNT Impact Tracker ” on PLNT Burger’s website wants you to think about what you’re eating. without interruptions.
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Modern Restaurant Management
MARCH 9, 2022
Approximately 45 percent of all fruits and vegetables , 35 percent of seafood, 30 percent of cereals, and 20 percent of meat and dairy products are wasted by suppliers, retailers, and consumers each year. Practice good stock control. Recycle and compost. Food takes up more space in US landfills than anything else.
The Rail
OCTOBER 10, 2024
As more consumers become conscious of the environmental impacts of their choices, sustainable products are increasingly popular, particularly in the food and beverage sector. Another emerging trend is the consumer interest in sustainable coffee, notably when going out to eat. Think recycling and composting food waste.
Modern Restaurant Management
FEBRUARY 13, 2023
We wanted to build a business that we and our families would be proud of, and that also prioritized being a good employer. Consumers want to support their values with their wallets, so you’ll attract like-minded customers who are naturally inclined to be repeat customers.
Perfect Daily Grind
SEPTEMBER 26, 2022
With more and more consumers focusing on sustainability in the coffee industry, the term “zero waste” has become somewhat of a buzzword over the past few years. Despite the lack of official definition or certification, zero-waste hospitality businesses are starting to become more popular in countries around the world.
Modern Restaurant Management
FEBRUARY 18, 2020
In essence, this shift should lead restaurants to embrace the idea of maintaining a truly “intelligent” smart kitchen, one that will be tech-equipped to continue evolving with consumer demands. Virtual restaurants can cater to different consumers, expanding clientele.
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