Sustainability Beyond the Plate
JANUARY 26, 2017
If you produce 4 cubic yards* (the size of a standard commercial bin, not the smaller ‘cart’) or more of organic waste per week, you must separate and recycle that waste. When people differentiate between these two terms, they could be talking about other non-food organic waste streams like landscaping waste and cow manure.
The Rail
NOVEMBER 2, 2023
Salting sidewalks, parking lots, and outdoor patio areas nightly helps, as does enlisting a snow removal service (if severe storms occur). Outdoor heating units, sheltered patios, and table umbrellas are absolute musts, and the season also offers opportunities to get creative with lighting and atmosphere.
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Open for Business
JANUARY 6, 2023
We are always looking to find ways in which there will be less waste. We recycle and compost. There is so much waste in restaurants for no reason. But there is at least one major change that isn’t going anywhere: the massive expansion of streeteries and outdoor dining. “We Want even more insights from leading chefs?
The Restaurant Times
JANUARY 13, 2022
Danone , a large food corporation, recently made the decision to cut waste by incorporating wasted fruits into its yoghurt products. Increasing numbers of people are actively making intentional decisions to compost food waste rather than simply discarding it. Outdoor Dining .
Restaurant Clicks
OCTOBER 12, 2021
At the base of the Rocky Mountains sits a beautiful city known for outdoor adventures, tech-savvy companies, college life, and so much more. They compost or recycle 95% of the waste produced by the restaurant, fitting in nicely with the eco-friendly demeanor of Boulder.
Restaurant Clicks
NOVEMBER 4, 2021
If you want an authentic farm-to-table, sustainable pizza, come to Humble Pie, where they grow most of their ingredients on-site and have an impressive compost/recycling waste ratio of 30:1. They also have a cute outdoor patio area with a wood and tin-roof enclosure and a yard where you can find free-range chickens running around.
Modern Restaurant Management
OCTOBER 16, 2019
Minimal Waste – Ono’s food truck is designed to be environmentally sustainable. From cups to straws, all of Ono’s consumables are compostable, making Ono more sustainable compared to traditional smoothie establishments. Ono Blend Founders Daniel Fukuba and Stephen Klein.
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