Compost Design Sourcing 
EATER
OCTOBER 15, 2024
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. Food waste from all sources is responsible for eight percent of global greenhouse gas emissions, and the U.S.
EATER
OCTOBER 21, 2024
Instead, you’ll see signage about the health benefits of plant-based eating — the “primary drivers of consumer choice are personal benefit,” says Goldman — and the menu board, designed like any one in other fast-food chains. without interruptions. Initially, the priority was on quality and flavor, not necessarily environmental impact.
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Modern Restaurant Management
MAY 14, 2021
According to the food waste hierarchy pyramid, source reduction is the ‘best case scenario’ when it comes to food waste. Donation, composting, and organic recycling are all available options to restaurant operators attempting to reduce the amount of food scraps entering their solid waste bins. Composting.
Modern Restaurant Management
DECEMBER 31, 2024
.” Eat Well Hospitality ( Asador Bastian , Andros Taverna , Mano a Mano ) – Chicago, IL: Co-Founder and Chef, Eat Well Hospitality, Doug Psaltis : “Diners are becoming increasingly more aware and educated about sourcing and where their food comes from. The focus on wellness extends to adaptogenic and vitamin-infused drinks.
Modern Restaurant Management
JUNE 13, 2025
That’s why it’s so important for us to partner with like-minded suppliers who share our commitment to responsible sourcing, like Slope Side Syrup, King Arthur Flour and Maple Leaf Foods. For any restaurant looking to embed sustainability into their model, it has to start with sourcing. At Snooze, an A.M.
Modern Restaurant Management
OCTOBER 24, 2024
B Corp was one of a few certifications or collectives we investigated to find guidance and validation for the way we do business, particularly our long-standing sustainable sourcing mission. Waste management programs like recycling, composting, and any food-waste reduction measuring done can also help in this category.
Modern Restaurant Management
MARCH 16, 2021
What issues have affected the industry over the last five years in the topics of marketing, design, operations, law, finance, technology and equipment? Tableside ordering via tablets, tableside payment, POS systems designed with mobility and flexibility in mind have dominated the market growing out of the fast casual.
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