2050 Sustainability Waste 
Modern Restaurant Management
JULY 12, 2024
With 58 percent of consumers prioritizing sustainability when dining out, embracing sustainability within restaurant operations isn’t just a goal, but a strategy to attract and retain customers and boost revenue. The case for sustainable solutions Plastic pollution has reached alarming levels.
Modern Restaurant Management
OCTOBER 6, 2022
Food waste generated by restaurants has long been an expensive and environmentally harmful problem. Now, there are solutions to change this that actually turn the waste into a resource that doesn't just benefit the environment, but the restaurants themselves. The Food Waste Reduction Alliance stated in a report that only 14.3
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Modern Restaurant Management
FEBRUARY 26, 2020
Plastic waste is no longer a “problem”: it is a full-blown epidemic. Every year, roughly eight million tons of plastic waste escapes into the oceans from coastal nations. At current rates of production, plastic pollution in the ocean will outweigh fish pound-for-pound by 2050.
Modern Restaurant Management
SEPTEMBER 23, 2020
By encouraging diners to book and pay in advance, restaurants can better manage food waste, curb no shows and drive much needed revenue. Additionally, distributing in concentrate form to "pouring partners" produces a more sustainable and cost-effective business model for operators. Serving Up a Side of Democracy. CutOutCutlery.
Perfect Daily Grind
FEBRUARY 14, 2023
In many industries around the world, sustainability continues to be a pressing issue – and the coffee sector is no exception. This ranges from using more sustainable processing methods on farms to using recyclable and compostable packaging. You may also like our article on how sustainable coffee packaging is.
Modern Restaurant Management
SEPTEMBER 15, 2021
The “support local” movement that helped sustain several restaurants during the pandemic won’t be going away any time soon, with more Canadians purchasing and ordering from their local restaurants directly, and for items other than just takeout or delivery. This age group should reach 22 percent of the population by 2050.
EATER
SEPTEMBER 30, 2024
Platt, who is in charge of sustainability initiatives at Andina, did the only thing he could: He and his staff took salmon off Andina’s menu. Half the suitable land for coffee will be gone by 2050. Everything from internet connections to waste removal services has gotten more expensive. climate has a lot to do with it.”
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