Remove Consumer Goods Remove Recycling Remove Waste
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Gen Z Wants More Than Good Food — Here’s How to Keep Them Coming Back

Modern Restaurant Management

To successfully engage this influential consumer group, restaurants can no longer rely solely on brand recognition; they must adopt innovative strategies that align with Gen Z’s preferences. By sharing genuine stories and engaging transparently, social media can flourish when its focus is on spreading goodness.

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Making Your Food Delivery Business More Sustainable

Modern Restaurant Management

The results demonstrated that online consumers seek delivery services from providers committed to carbon-neutral processes. This trend of seeking out a more sustainable process of e-commerce related to food goods is not going away anytime soon. The rest goes to feeding local consumers and livestock or turning them into biofuels.

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Tips For Restaurants to Reduce Food Waste and Save Significant Money

Modern Restaurant Management

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.

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2025 Outlook: Experts Weigh In on Restaurant Trends and Challenges, Part One

Modern Restaurant Management

Steady Online Ordering Brings Food Waste, Donations to the Forefront of Priorities Ordering food online increases restaurant sales, but it also can potentially increase wasted food if proactive measures aren’t taken – for both the business and consumers at home.

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Can Your Food Delivery Business Be More Sustainable?

Modern Restaurant Management

The results demonstrated that online consumers seek delivery services from providers committed to carbon-neutral processes. This trend of seeking out a more sustainable process of e-commerce related to food goods is not going away anytime soon. The rest goes to feeding local consumers and livestock or turning them into biofuels.

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For Restaurants Cutting Their Carbon Footprint, Composting Food Scraps Is Just the Beginning

EATER

As a chef, I have a responsibility to do my best to create good environments for people, customers, and the community,” says Marnell-Suhanosky. When food waste goes to landfills, it creates methane , a powerful greenhouse gas. When food waste goes to landfills, it creates methane , a powerful greenhouse gas.

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Emerging from COVID With a More Sustainable Approach

Modern Restaurant Management

Consumer demands have also caused a shortage of certain items, especially meats. It’s a good idea, as a restauranteur, to know where your food is coming from and how it was cared for. Waste Reduction. Another way to make your restaurant more sustainable is to reduce the amount of waste you produce through daily operations.