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

EATER

Rifrullo’s rustic-modern décor, mismatched dishware, and chalkboard sign welcoming guests to “be yourself, make friends, find harmony, and relax,” are as inviting as its prices, which top out at $16 for the salmon burger. For takeout, she uses compostable containers and wooden silverware. I struggle with it.

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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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Dinner, With a Side of Climate Preaching

EATER

And this was on top of general griping about his restaurant’s high prices compared to other Asian restaurants in the San Gabriel Valley, says Yang. Preparing customers for higher prices requires initiating an explicit conversation the customer usually won’t start. We had been at $2.50 a piece, and now we’re up to around $2.65.

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We Deserve Free Sparkling Water

EATER

Sinzer also considers what ensures diners feel like the price tag equates to a full experience. “We There is a lot of waste in restaurants in general, even though we recycle and compost,” says Gregory Gourdet of Kann in Portland, Oregon.

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Supermarket Food Waste Is a Big Problem. Is Dynamic Pricing the Solution?

EATER

In the bread aisle, you see two loaves identically wrapped; both are perfectly edible, but one is a day older and costs half the price. This is a business practice called dynamic pricing, and it may be coming soon to a supermarket near you. The price is changing throughout the [time] horizon.” Which do you choose?

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Waste Reduction for Better Food and Increased Sales

Modern Restaurant Management

-based Nardin Academy to set up a waste tracking system for recycling, compost, and landfill refuse that helped Nardin divert 86 percent of its cafeteria waste during the school year. Cutting the waste made the kitchen more efficient, enabling Nardin to buy higher-quality sourced food and green products at a better price.

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2025 F&B Trends: Newstalgia, Stealth Health, and Botanical Beverages

Modern Restaurant Management

High menu prices have been an issue in the industry in recent years due to inflation, resulting in a decline in traffic as diners wish to spend less. In 2025, operators can offer elevated foodservice experiences at more affordable prices through emphasizing value in LTOs to drive sales.

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