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Reducing Restaurant Food Waste

Modern Restaurant Management

The EPA estimated that in 2018, the United States wasted 35.3 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.

Waste 527
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Gen Z Wants More Than Good Food — Here’s How to Keep Them Coming Back

Modern Restaurant Management

” By openly communicating these standards and staying true to them, restaurants can build trust with a generation that demands integrity in food sourcing and preparation. This method goes beyond immediate profits to ensure accountability to the environment, our communities, and the wellbeing of our employees and guests.

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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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Effective Promotional Ingredients for Going Green

Modern Restaurant Management

This preference for environmentally conscious brands makes it critical for restaurants to find ways to integrate sustainability into operations and develop a plan to promote these sustainability initiatives through various channels including digital, marketing materials, and streamlined internal communications and messaging.

Recycling 567
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How the Pandemic Has Forever Changed the Way We Eat

Modern Restaurant Management

Legislators Will Rethink How to Better Manage Product Waste. The other big challenge the pandemic has brought to life is forcing businesses and governments to rethink our approach to packaging waste. In fact, many states are already pushing to make on-demand laws permanent, including Iowa, Ohio, Oklahoma, Missouri, Florida and D.C.

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How to Engage Your Employees in Sustainability

Modern Restaurant Management

If you’re reducing food waste or saving energy and need employees on board, read on. In creating strategies for a recycling and food waste plan, ask them how they would put that into practice. Use Known Communication Tactics. When you address this change to employees, use the communication practices you already use.

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Supermarket Food Waste Is a Big Problem. Is Dynamic Pricing the Solution?

EATER

Dynamic pricing is not new; for decades, the airline, fashion, and hospitality industries have all found that dynamic pricing — the incremental adjustments to prices to reflect inventory, demand, and supply — has helped companies cut waste and save money. All of this food waste — 35 percent of the U.S. A recent study from U.C.

Waste 343