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. Heating and cooling, refrigeration, and cooking equipment are the biggest energy users, followed by lighting.
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. Composting. The Green Restaurant Association claims that close to 95 percent of restaurants’ waste streams could be recycled or composted.
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EATER
APRIL 8, 2022
Composting is good for everything and everyone, but food waste continues to be a major problem In the United States, food waste amounts to a whopping 30 to 40 percent of the food supply. New York City, on the other hand, introduced a curbside composting program that failed completely because there was little incentive to participate.
Modern Restaurant Management
MARCH 9, 2022
Recycle and compost. Cities will compost organic waste, turning it into fertilizer, or harvest methane from rotting waste, burning it to generate power. And many restaurants have also embraced composting, turning leftover food scraps into nourishing material for local gardens. Realize that small changes matter.
Modern Restaurant Management
MARCH 9, 2021
But costs aren't the only problem here; more waste means more hauling fees, landfill fees, increased equipment costs, and more. These wastes can also be transported to landfills to make compost manure and enrich the soil. Organic food waste can be recycled for use as renewable energy sources.
Modern Restaurant Management
FEBRUARY 29, 2024
But if they skip handwashing, don’t carefully sanitize equipment and surfaces, or ignore cross-contamination hazards, they could cause an expensive, damaging food breach. Tech solutions boost efficiency, productivity, and automation, allowing your restaurant to do more, even with fewer hands on deck.
Modern Restaurant Management
FEBRUARY 14, 2020
These practices include using energy efficient lighting (79 percent of restaurant operators said they use CFL or LED lighting), engaging in recycling (65 percent of operators recycle cardboard and paper) and reducing food waste (22 percent donate leftover food and 14 percent compost food waste).
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