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Protecting the Planet and Profits

Modern Restaurant Management

The type of food has a much greater impact on carbon emissions than the distance it has travelled. When considering the transport element, the method of transport is more significant than distance travelled and avoiding food that has been air-freighted will have the most significant travel-based impact.

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I Left My Job in Food Media to Bake at an Alaskan Wilderness Lodge

EATER

Any ingredients we couldnt grow ourselves had to be flown in and any food waste we couldnt convert to compost had to fly out. As I cemented my travel plans, I checked in on my former coworkers at the food magazine. Zoe Denenberg is a traveling cook, baker, and food writer. They had just weathered yet another round of layoffs.

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AMERICAN RESTAURANTS – AN INTERESTING EVOLUTION

Culinary Cues

Not only did this provide easier access for American travel, but it also established the groundwork for small town expansion and with that a significant growth in the number of restaurants serving residents and travelers alike. This may have been the most important step in building the restaurant industry we know today.

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Digital Dining and ‘Restaurant Recovery’ Show

Modern Restaurant Management

'Travel Safe' Tools. Tripadvisor® launched a new suite of “Travel Safe” tools to help consumers find, filter for, and validate health and safety information to feel more confident with their future travel choices across town and around the world. How Travel Safe helps travelers and business owners.

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Embracing Hyperlocal Ingredients: Transforming Menus and Communities

Modern Restaurant Management

Its carbon footprint depends on how far it has traveled, how long it has been stored, and other variables. They can easily compost, without having to find partners or programs to take the compost. The global economy allows people to eat food out of season and irregardless of its origin, but that comes at a cost.

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Restaurant Experts Talk Sustainability Tips and Trends

Modern Restaurant Management

Shopping Local: By sourcing ingredients from within the region and reducing the miles our ingredients travel, I'm able to reduce our carbon footprint through cutting down on air pollution and fuel consumption. Jason Francisco, Executive Chef, Sugar Palm Ocean Ave at Viceroy Santa Monica, California. Delaware North.

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MRM at Five: What Issues Have Impacted Restaurants?

Modern Restaurant Management

We’re continually learning about new and innovative ways to help our clients be more sustainable—whether that be choosing eco-friendly materials and fixtures or finding new products that use recycled or compostable packaging. Think paper straws versus plastic. The focus is to cut down the impact we have on the environment.