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. Let’s Unpack The Packaging Debate What qualifies compostable? Is biodegradable better than compostable?

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.

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Turn Your Restaurant Leftovers into Profit

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.

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.

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 company helps restaurants to implement front-of-house composting and recycling programs as well.

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.

Turn Your Restaurant Leftovers into Profit

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.

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.

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.

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.

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.

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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. .

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.

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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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.

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.

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.

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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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.

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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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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).

Restaurants Save up to 10% on Food Costs by Reducing Waste

Cheetah

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.

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!

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?

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.”.

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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.

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The Top 10 U.S. Food Vendors: Do you know everything you should about your restaurant food vendors?

Marketman

Using organic vendors who repurpose unusable food for composting, animal feed and waste-to-energy initiatives. The quality of the food you serve ensures diners keep your tables packed.

The Top 10 U.S. Food Vendors: Do you know everything you should about your restaurant food vendors?

Marketman

Using organic vendors who repurpose unusable food for composting, animal feed and waste-to-energy initiatives. The quality of the food you serve ensures diners keep your tables packed.

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.

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.

First Robotic Mobile Restaurant and DoorDash’s Commissary Kitchen

Modern Restaurant Management

From cups to straws, all of Ono’s consumables are compostable, making Ono more sustainable compared to traditional smoothie establishments.

Five Ways to Reduce Waste

Hot Schedules

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. Five Ways to Reduce Waste. Go Green! Take these five steps to reduce your impact on the planet, and boost your bottom line.

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MRM People & Places: Game On at Walk-On’s and Gingerbread Houses for Humanity

Modern Restaurant Management

Compostable cutlery will be available this summer. ” QUAT KEEPER Foodservice Towels powered by BIOSAFE antimicrobial technology are available in a variety of colors and fiber blends, including all-natural, compostable fibers.

MRM Plant-Based: New Look for Veggie Grill and Plant-Based Pizza Toppings

Modern Restaurant Management

Not only does the round box contain less overall packaging compared to a typical square pizza box, it's also industrially compostable (where available) and interlocks easily to ensure a smoother delivery.

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The 20/20 on 2020: Restaurant Experts Weigh In

Modern Restaurant Management

We know that consumers associate compostable disposables with a higher level of care in preparing their meal, that the food is better, and feel that through their order they are doing something positive for the world—all positive associations for the restaurant brand for which consumers are willing to pay more.

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MRM Research Roundup: Halloween-2019 Edition

Modern Restaurant Management

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.

MRM Research Roundup: Mid-February 2020-Valentine’s Day Edition

Modern Restaurant Management

Welcome to the "Love" edition of Modern Restaurant Management (MRM) magazine's Research Roundup, which offers Valentine and dating trends, the State of Local Restaurants and the Brand Bowl Report. Unique Valentine's Day Trends.

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Decade of Disruption: Restaurant Insiders Dish What’s on the Plate

Modern Restaurant Management

While paper and fiber packaging are an improvement, there is a lack of recycling and composting infrastructure to effectively reuse them – most end up in the landfill.

Eco-Friendly Wedding Catering Tips (Infographic)

Modern Restaurant Management

Consider composting leftover food scraps and other compostable items. Sustainability has become a popular trend in the wedding and event industry. An average wedding produces 400 pounds of garbage – and a large amount of this waste comes from the catering.

Kimpton’s Top Culinary Trends for 2020 (Infographic)

Modern Restaurant Management

Sustainability will also continue to take center stage; restaurant and bar managers, chefs and bartenders are crazy about composting, incorporating zero-waste techniques and eliminating single use plastic items.

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