Modern Restaurant Management
MARCH 9, 2022
The restaurant industry loses an astounding $162 billion each year in food waste. All restaurants should proactively work to reduce food waste, which will also help you save money, increase profits, spotlight your commitment to sustainability, and help the environment. Between a third and a half of food is wasted worldwide annually.
EATER
APRIL 8, 2022
Composting is good for everything and everyone, but food waste continues to be a major problem In the United States, food waste amounts to a whopping 30 to 40 percent of the food supply. Marina Lohrbach /Shutterstock.
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Future Food
NOVEMBER 7, 2021
Re purposing It has been inspiring to see the commitment of modern food and hospitality operators in minimising their impact on the environment, through the reduction in food and equipment waste across the sector. This is not new and this is not the last year this will appear in this forecast, but it shows that this trend is here to stay.
Modern Restaurant Management
DECEMBER 16, 2019
In their Q3 2019 Food Sector Retail Index, Placer.ai, the world’s most advanced foot traffic analytics platform, looks at ten of the biggest QSR brands to see who came out on top this quarter. Diverting Food Waste. The study noted that restaurants are recovering some food waste — but far too much is still thrown out. "Less
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.
Perfect Daily Grind
SEPTEMBER 26, 2022
And while many initiatives focus on reducing the environmental impact of coffee production , the volume of waste produced by coffee shops is also a major concern for many people. To address this problem, some coffee businesses are opting for more sustainable approaches to waste management, including circular economy models.
EATER
SEPTEMBER 20, 2023
Dynamic pricing is not new; for decades, the airline, fashion, and hospitality industries have all found that dynamic pricing — the incremental adjustments to prices to reflect inventory, demand, and supply — has helped companies cut waste and save money. All of this food waste — 35 percent of the U.S. A recent study from U.C.
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