Compost Design Sustainability 
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. For takeout, she uses compostable containers and wooden silverware.
Modern Restaurant Management
JANUARY 20, 2021
While times are difficult right now, it could be the perfect opportunity to consider making some changes to your business model, including shifting to a more sustainable approach for the future. Let’s take a look at a few sustainable practices and why now might be the perfect time to make more planet-friendly choices for your business.
This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.
EATER
OCTOBER 21, 2024
Instead, you’ll see signage about the health benefits of plant-based eating — the “primary drivers of consumer choice are personal benefit,” says Goldman — and the menu board, designed like any one in other fast-food chains. without interruptions. Initially, the priority was on quality and flavor, not necessarily environmental impact.
Modern Restaurant Management
APRIL 21, 2022
Sustainability continues to be a pressing issue for restaurants and the world. One of the penultimate responsibilities as a professional chef is learning to work sustainably. One of the penultimate responsibilities as a professional chef is learning to work sustainably. Lisa Dahl, Chef and Restaurateur, Dahl Restaurant Group.
Modern Restaurant Management
FEBRUARY 14, 2020
Consumers are prioritizing sustainability when it comes to dining choices, driving a trend for going green in the restaurant industry. Concerned about climate change and the environment, these consumers are increasingly spending their dining dollars with restaurants demonstrating sustainability initiatives.
Modern Restaurant Management
DECEMBER 31, 2024
2025 Cocktail/Beverage Trends Ingredients on the Rise Super Juice Acid correction is a technique that allows bartenders to sustainably mimic flavors not locally available, such as using acid-corrected local citruses in Roatán in the Caribbean to replace lemons in cocktails.
Restaurant Business
MARCH 20, 2024
It’s no secret that in recent years, consumers have increasingly prioritized eco-friendliness and sustainability in various parts of their lives. From the rise in popularity of electric cars to consumers’ obsession with reusable water bottles, it’s clear that consumers want more sustainability in their day-to-day lives.
Expert insights. Personalized for you.
296 
Let's personalize your content