Compost Supplies Take-out 
Modern Restaurant Management
MARCH 9, 2022
Food takes up more space in US landfills than anything else. Restaurant operators would be wise to take the following steps to reduce food waste and save money. All employees should practice proper “first in, first out” inventory management. Optimize your supply chain. Recycle and compost.
EATER
OCTOBER 21, 2024
The tool from the East Coast vegan chain — a digital take on a split-flap mechanical display that appears on its website and in the chain’s ordering app — estimates the amounts of water, land, CO2, and oil saved by eating vegan burgers. We call it out. without interruptions. So he took action. You know where it’s from.
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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. New York City, on the other hand, introduced a curbside composting program that failed completely because there was little incentive to participate.
Modern Restaurant Management
NOVEMBER 3, 2021
Drivers for implementing carbon reduction efforts come from customers, our supply chain, the government and investors. Let’s take food first. Owing to the ever-increasing decarbonisation of the electricity supply, electricity is a lower carbon energy source than gas. Restaurant management is no exception.
Culinary Cues
AUGUST 22, 2022
Bigger is less predictable and much more difficult to control and bigger takes cooks and chefs away from what they love to do, what attracted them to the trade in the beginning – to cook from the heart. Instead of thirty-gallon trash cans spread out through the kitchen, there were two much smaller cans, a recycling bin, and tubs for compost.
Modern Restaurant Management
JUNE 13, 2025
As we like to say, it only takes a moment to make a difference. It’s not just about creating impact outside our four walls; it’s about strengthening our teams, our communities, and our culture from the inside out. Real change begins at the farm level, with the partners you choose to support along your supply chain.
Modern Restaurant Management
MARCH 9, 2021
Unless you know how much waste your restaurant produces per day, taking any initiative will be counter productive. This way, you can go back and work on the supply and demand metrics. A single restaurant disposes 50 tons of waste every year , and out of the food waste disposed of, 76 percent are organic, meaning they can be recycled.
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