Sustainability: The art and science of reducing food packaging in all food service outlets

Future Food

Many food businesses both large and small have been using recycled cups and containers and/or compostable systems as proven solutions to reduce their carbon footprint. If your food business is looking for environmentally friendly ways to package food for take away, then compostable or reusable food packaging could be just the thing. Let’s Unpack The Packaging Debate What qualifies compostable? Is biodegradable better than compostable? Image via www.thelondoner.me.

Shifting Priorities During COVID-19: Waste Goes up as Restaurants aim to Stop the Spread of the Pandemic

Lavu

You can also look into compostable packaging options and inform customers their takeout packaging can be composted. Start Composting Food Waste.

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Grocery Shopping Has Never Been Easier With Cheetah’s Group Purchasing

Cheetah

Cheetah offers recyclable and compostable containers and utensils that make it easy to share with the rest of the group. Choose from a wide selection of recyclable and compostable containers and film wrap to split and store bulk products. Reading Time: 3 minutes.

Creating a sustainable restaurant in 3 easy steps

Deliverect

Today, compostable, recyclable and plant-based packaging is readily available , and many restaurants and third-party delivery service providers are already making efforts to curb the distribution of (single-)plastic straws, cutlery and condiment packets.

Restaurant Sustainability Efforts and Customer Attraction

The Restaurant Group

3/4 buy some packaging/supplies that contain recycled materials or are certified compostable. 14% compost some food waste. Restaurant Best Practices.

Turn Your Restaurant Leftovers into Profit

Cheetah

From recycling and composting to donating leftovers and even to selling your waste, there are different ways in which you can make what seems like yesterday’s food into profit. Just Because It’s a Few Days Old Doesn’t Mean Its Waste You’re probably right not to use a week old tomato for your fresh tomato mozzarella salad. Learn about Composting Composting is not just about doing your share for the environment by separating plastics from biodegradables.

Organic Waste Recycling for Foodservice: What You Need To Know

Sustainability Beyond the Plate

Composting can be considered a form of recycling. A compostable item is a certain type of biodegradable item that breaks down relatively quickly into humus , a substance that enriches soil. An extensive list of composting terms and their definitions can be found here. Food scraps and other eligible compostable waste go in the green bin – this is in addition to traditional ‘green waste’ from landscaping. Claudia Pingatore, Energy Analyst.

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July/August 2020 Legal Update

Modern Restaurant Management

California Requires Quick Service Restaurants to Make Composting Bins Available : On July 1, a California law, requiring restaurants, malls and other businesses to make composting and recycling bins accessible to customers officially went into effect. Pooja S.

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Keep Diners Coming Back with These 4 Unbeatable Tips

Cheetah

Learn about Composting Composting is not just about doing your share for the environment by separating plastics from biodegradables. If you have a vegetable garden, whether at the back of the restaurant or at home, manure compost can do wonders for your soil. Customer Retention Is a Powerful Business Tactics To attract first-time diners, restaurant owners do anything from marketing to branding to offering discount vouchers.

What’s Packing Your Food? Restaurant Delivery Packaging Trends

Goliath Consulting

With styrofoam losing favor over more environmentally friendly materials, restaurants are turning to new and innovative products like reusable or compostable containers, then relying on insulated bags to keep meal deliveries hot or cold (5). Taco Bell, too, pledged compostable, recyclable packaging by 2025 (14). A restaurant’s packaging is not just a vehicle for carrying food—it’s a statement that informs customers about your business’s brand and values.

Turn Your Restaurant Leftovers into Profit

Cheetah

From recycling and composting to donating leftovers and even to selling your waste, there are different ways in which you can make what seems like yesterday’s food into profit. Just Because It’s a Few Days Old Doesn’t Mean Its Waste You’re probably right not to use a week old tomato for your fresh tomato mozzarella salad. Learn about Composting Composting is not just about doing your share for the environment by separating plastics from biodegradables.

Keep Diners Coming Back with These 4 Unbeatable Tips

Cheetah

Learn about Composting Composting is not just about doing your share for the environment by separating plastics from biodegradables. If you have a vegetable garden, whether at the back of the restaurant or at home, manure compost can do wonders for your soil. Customer Retention Is a Powerful Business Tactics To attract first-time diners, restaurant owners do anything from marketing to branding to offering discount vouchers.

Restaurant Marketing on Instagram: Tips and Examples

Social Hospitality

Sip your heart out… We’re excited to share that we’re eliminating plastic straws + rolling out compostable, plant-based straws to our U.S. Social media strongly influences customer behavior. In fact, brands can be built on social media channels. Similarly, established brands use social media to build recognition and increase sales. The restaurant industry is heavily influenced by this trend.

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3 Simple Ways Restaurants Can Reduce Food Waste this Holiday Season

Xtra Chef

According to Ecocycle, one of the largest non-profit recyclers in the US, less than 15% of restaurant food waste is collected for composting. The Boulder-based firm recently released a special report offering restaurant operators insights and advice on how they can reduce waste through composting. The company helps restaurants to implement front-of-house composting and recycling programs as well.

MRM Research Roundup: Mid-December 2019 Edition

Modern Restaurant Management

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features the great gift of a restaurant gift card, learning about event professionals, top QSR traffic and digital ordering strategies. Holiday Traffic Not Enough.

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Waste Reduction for Better Food and Increased Sales

Modern Restaurant Management

based Nardin Academy to set up a waste tracking system for recycling, compost, and landfill refuse that helped Nardin divert 86 percent of its cafeteria waste during the school year.

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Restaurant Sustainability: Is Your Waste a Waste?

The Restaurant Group

The same study also concludes that 1 in 5 restaurants are donating their leftover waste to charitable organizations, and 1 in 10 restaurants are composting what they don’t or can’t use. Restaurant Sustainability. Can you imagine adding up all the food wasted at your favorite restaurant in one day? Multiply that by seven days. And now by 30 days. Could that not be donated to your local charity to help the starving? Maybe multiple charities?

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Effective Promotional Ingredients for Going Green

Modern Restaurant Management

These practices include using energy efficient lighting (79 percent of restaurant operators said they use CFL or LED lighting), engaging in recycling (65 percent of operators recycle cardboard and paper) and reducing food waste (22 percent donate leftover food and 14 percent compost food waste).

4 Quick Steps to Ramp Up Your Takeout Service to Survive

Cheetah

Be sure to have enough supplies, including: Recyclable and compostable containers. In uncertain times, it’s good to have a friend in the business. That’s why our team of industry veterans are putting together this series of tips, resources, and advice from around the restaurant world. It’s Cheetah’s mission to help you make it through the current COVID-19 crisis and beyond. Follow along as we try to keep up with ongoing developments.

Restaurateurs, Are You Engaging Gen Z?

Focus POS

Recycling and composting, selling non-GMO foods, and phasing out non-recyclable plastics are among the other practices Gen Z seek out in a restaurant. Gen Z, those born after 1998—successors to Millennials—are estimated to have a buying power of $44 billion.

New Client Announcement: HipCityVeg

Restaurant Clicks

This health-conscious chain is dedicated to sustainable practices, both in their foods and other materials, which are compostable. . All food and packaging materials are compostable and recyclable , and their space and practices are also designed with sustainability in mind. . They make it easy to throw a “party with plants,” providing their vegan food as well as compostable packaging for an Earth-friendly event. .

4 Quick Steps to Ramp Up Your Takeout Service to Survive

Cheetah

Be sure to have enough supplies, including: Recyclable and compostable containers. Reading Time: 3 minutes In uncertain times, it’s good to have a friend in the business. That’s why our team of industry veterans are putting together this series of tips, resources, and advice from around the restaurant world. It’s Cheetah’s mission to help you make it through the current COVID-19 crisis and beyond. Follow along as we try to keep up with ongoing developments.

4 Quick Steps to Ramp Up Your Takeout Service to Survive

Cheetah

Recyclable and compostable containers. In uncertain times, it’s good to have a friend in the business. That’s why our team of industry veterans are putting together this series of tips, resources, and advice from around the restaurant world. It’s Cheetah’s mission to help you make it through the current COVID-19 crisis and beyond. Follow along as we try to keep up with ongoing developments.

How to Grow Your Catering Business

Goliath Consulting

They also offer all serving utensils with compostable options. by Bora Kang. Catering has grown significantly over the last few years thanks to the widespread demand for this one word: convenience. Whether they be for office parties, conferences, birthdays or weddings, catering profits from the promise of efficiency, safety and most importantly—safe of mind. But as consumer spending on catering grows, so does the competition.

The Future of Food is Exciting - Food and Hospitality Trends of 2020

Future Food

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.

John Jordan Foundation Supports Restaurant Disaster Relief Fund

Sante

The $150,000 investment from Jordan will allow SFM to keep the doors open at least 12 struggling restaurants and caterers throughout the county currently providing meals, purchase 42,000 to-go containers (compostable or reusable) and provide 65,000 meals. Author(s): Catherine Fallis. Teaser: There is a local food charity, Sonoma Family Meal, that has pivoted its business model quickly to start paying restaurants to cook for those in need.

Four Ways To Manage Limited Resources And Increase Your Margins

Modern Restaurant Management

You can educate your staff and appoint a food waste reduction team; inventory and store food properly and use it on a “first in, first out” basis; measure portion sizes to lower the number of plates that come back with uneaten foods; recycle unused ingredients and compost leftovers.

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Another Tasty Visit to Alentejo

The Wine Knitter

SRP: $48 WASP Highlight: Carmin composts all organic waste from the winemaking process (grape pomace and lees) into fertilizer. There is much to be said about the expressive wines of Alentejo.

Switching to Biodegradable Utensils & Straws

KaTom

Most often made of pinewood (a softwood that’s long been used in manufacturing) or bamboo (a type of grass, not wood, that’s become a popular manufacturing material because it’s renewable), these lightweight utensils are biodegradable and compostable, which should check the “more eco-friendly than plastic” box for most operators. Best Biodegradable Utensils & Alternatives to Plastic Straws.

MRM Plant-Based: Five Easy Ways To Increase Your Sales (Without Cauliflower Pizza)

Modern Restaurant Management

Let your customers know what your business is doing to help local and global communities from recycling and composting to locally sourcing ingredients to supporting local food pantries. In the restaurant industry, trends come and go. It is important for small businesses to keep up with trends, but also to decide whether it is a valuable addition or an expensive mistake. It’s obvious the demand for plant-based food is a growing trend.

Top Five Restaurant Trends to Look For in 2020

Modern Restaurant Management

The results of this sustainability movement have encouraged restaurateurs to begin composting, eliminate single-use plastic products and source locally grown or foraged ingredients. Biodegradable or compostable diningware like napkins, plates and cutlery.

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#LifeOrDeathRecipe Challenge and ‘A Woman’s Place’

Modern Restaurant Management

That’s why the compostable packaging is more important than ever. We’re thrilled with the compostable solution provided by Harvest Pack. We hope more people will join us and go green with compostable products like ours."

Takeaways from Toast’s Restaurant Success Report

Xtra Chef

Most restaurants have creative ways to reduce waste from repurposing leftover kitchen trim to composting. Last month, Toast released its annual Restaurant Success Report report which provides a comprehensive look at where the restaurant industry stands today. They surveyed thousands of guests and restauranteurs about industry trends, challenges, and which restaurants and service providers are doing it right.

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Skip the Straw: How Restaurants Can Make an Impact

Modern Restaurant Management

When they have run their lifetime, the straws will decompose in your regular garden compost pile. Plastic waste is no longer a “problem”: it is a full-blown epidemic. Every year, roughly eight million tons of plastic waste escapes into the oceans from coastal nations. That’s the equivalent of setting five garbage bags full of trash on every coastline around the world.

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How Have Catering Supplies Transformed in 2019?

Modern Restaurant Management

Pepsi has seconded this motion, and it also strives for 100 percent recyclable, compostable or biodegradable packaging by 2025. In recent years, consumers have been demanding higher standards from the catering industry. Environmental concerns, dietary requirements, and cost efficiency have all been at the centre of these demands. Cheap and easy solutions are no longer enough.

5 Ways Your Restaurant Can Go Green While Saving Money

Harbor Touch

Many areas provide green trash pick-up where you can recycle plant products into compost; check with your local solid waste program. There are many types of containers that can go straight into the compost pile. 5. /. 5. (. votes. ). Why should restaurants go green? Restaurant owners are always looking for ways to save money and cut down on waste. You can do both by going green. Here are five ways you can recycle, increase sustainability, and save money all at the same time.

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Best Summer Cocktail Trends of 2019

Lavu

Going compostable ; more and more restaurants and bars are banning plastic straws, “reusing ingredients, and repurposing plastic bottles and containers.”. It’s almost summer, the season for outdoor parties , sangria pitchers, and extended brunch hours , making right now the perfect time to execute seasonally-inspired marketing campaigns, event plans, and if related, summer-hire recruiting.

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MRM Franchise Feed: Currying Up Favor and Committed Taco

Modern Restaurant Management

Curry Up Now also limits their disposal waste by using real plates, silverware and cloth napkins in-house and packaging all to-go orders in recyclable and compostable containers. Taco Bell committed to making all consumer-facing packaging recyclable, compostable or reusable by 2025 worldwide.

Wasting Away: Reducing Food (and Energy) Waste for Restaurants

Sustainability Beyond the Plate

A variety of food and energy waste-related subjects were presented during the two sessions including composting, recycling, hardware technologies for reducing pre- and post-consumer food waste streams, software solutions for food rescue, and reducing the use of disposables. Richard Young, Director of Education. The Food Service Tecnology Center (FSTC) held two educational seminars in June covering the relationship between food and energy waste.

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Open The Eco-Friendly Gates, Think Outside The Plate

Marketman

Composting is now the rule rather than the exception, and you’ve updated your menu to serve more eco-friendly, customer pleasing vegetarian dishes. Not too long ago the journey to turn your restaurant into a sustainable establishment began. Unsure of where to start, you kicked-off the process with an on-site sustainability audit. The results were shocking!