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

EATER

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. For takeout, she uses compostable containers and wooden silverware.

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Reducing Restaurant Food Waste

Modern Restaurant Management

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. Composting. The Green Restaurant Association claims that close to 95 percent of restaurants’ waste streams could be recycled or composted.

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Effective Promotional Ingredients for Going Green

Modern Restaurant Management

About half of consumers indicated that a “restaurant’s efforts to reduce food waste, recycle or donate food can be factors in choosing where to dine.” Menus are also excellent vehicles for highlighting green practices such as farm to table dishes made with locally grown and harvested fruits, vegetables, meats and seafood.

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Why Restaurants Are Switching to Intelligent Packaging

Modern Restaurant Management

Research has shown that 72% of Americans say that packaging design affects their buying decisions. Majority of people believe that compostable packaging can be thrown away with the rest trash and it will decompose on its own. Intelligent packaging provides added appeal to the traditional packaging, making it presentable and appetizing.

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Emerging from COVID With a More Sustainable Approach

Modern Restaurant Management

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. Using biodegradable packaging. Not serving bottled water or offering plastic straws.

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July/August 2020 Legal Update

Modern Restaurant Management

Judge Stephen Wilson held that the states’ ban was not intended to “create a total ban on foie gras,” but was instead designed to prevent the practice of force-feeding in the state of California. Administrative Developments. Full-service restaurants are exempt from this law if employees sort organic waste.

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Protecting the Planet and Profits

Modern Restaurant Management

Other approaches to reducing your carbon footprint can be achieved from initiatives such as increasing recycling, reuse of packaging as well as reducing waste that goes to landfill for example by offering compostable or even edible packaging and reducing food waste.