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For Restaurants Cutting Their Carbon Footprint, Composting Food Scraps Is Just the Beginning

EATER

As part of creating that good environment, she’s taken multiple steps to cut Rifrullo’s carbon footprint, including composting all food scraps, one of the most important steps restaurants can take to combat climate change. For takeout, she uses compostable containers and wooden silverware. Lee faces the same problem.

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Eco‑Friendly Packaging That Won’t Hurt Your Margins

The Rail

For restaurants offering takeout, delivery, or pre-packaged goods, packaging can be a major contributor to waste and carbon emissions. From takeout containers and cups to delivery bags and condiment holders, every item represents your brand. Lightweight materials mean lower shipping costs for delivery.

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How Organic Ingredients Can Enhance Your Restaurant’s Sustainability Initiatives

The Rail

Waste Reduction Strategies Effective waste reduction strategies like composting and recycling can enhance sustainability. Compost organic kitchen scraps to reduce landfill waste and create nutrient-rich soil for local farms or your garden.

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How To Reduce Food Waste in Restaurants

The Restaurant Group

Collaborate with Suppliers : Request smaller, more frequent deliveries to reduce bulk spoilage. Flexible Deliveries : Arrange smaller, frequent shipments to avoid spoilage. Composting and Recycling Programs Start Composting : Divert organic waste to composting facilities.

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The Cost of B-ing Good

Modern Restaurant Management

B Corp Restaurants As of early 2024, almost 150 restaurants around the world have achieved the certification, from fine-dining independents to fast-casual chains, with hotels, breweries and food delivery companies also dotting the list.

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28 Strategies to Cut Costs in the Restaurant Business

Lavu

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. Start a Recycling Program to Reduce Restaurant Product Costs Recycle materials like glass, plastic, and paper to save on waste management costs.

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MRM Research Roundup: To-Go Trends, State of the Plate, and Black Market Reservations

Modern Restaurant Management

New data from the National Restaurant Association’s 2025 Off-Premises Restaurant Trends report highlights how off-premises dining has become both a consumer preference and business essential, with the convenience and availability of takeout, delivery, and drive-thru now deeply embedded in everyday life.