EATER
OCTOBER 15, 2024
As part of creating that good environment, she’s taken multiple steps to cut Rifrullo’s carbon footprint, including composting all food scraps, one of the most important steps restaurants can take to combat climate change. “Community, environment. It’s part of my DNA. produces the equivalent annual emissions of 42 coal-fired power plants.
Modern Restaurant Management
MAY 14, 2021
Donation, composting, and organic recycling are all available options to restaurant operators attempting to reduce the amount of food scraps entering their solid waste bins. Most of the time, back-of-the-house food that is being tossed, isn’t because its spoiled, and often times, still perfectly edible. Composting.
This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.
EATER
DECEMBER 4, 2024
If we can imprint something, and that imprint is something that showcases the value we’re trying to give you, it’s a good thing, hypothetically, for us as a business to keep you coming back to the restaurant.” I shouldn’t have been surprised. And that’s how it should be. And, Sinzer hopes, imbues diners with fuzzy feelings. “If
Modern Restaurant Management
JANUARY 20, 2021
But, when it comes to both front and back-of-house operations, there are things you can do to cut back on waste production, including: Setting up a recycling program. Composting food scraps and leftovers. You can also cut back on waste by simplifying your menu. A Sustainable Supply Chain. Building a Better Brand.
Modern Restaurant Management
OCTOBER 7, 2024
To reduce what goes to a landfill, more restaurants will start using closed-loop composting that turns waste into compost in 24 hours using heat and microbes. History will show that COVID was the line of demarcation for the hospitality industry in the 21st century. Controlling food waste is a hot topic in the industry as well.
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. These numbers are largely hypothetical. Congratulations. The environmental mission can come later.
Modern Restaurant Management
APRIL 11, 2024
Back-of-house operations also offer significant technological opportunities. Brands find themselves at a pivotal juncture, where they have the opportunity to both captivate customers and secure their loyalty through a thoughtful blend of innovation and tradition. The key lesson both establishments teach?
Expert insights. Personalized for you.
288 
Let's personalize your content