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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. When food waste goes to landfills, it creates methane , a powerful greenhouse gas.

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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. Knowing where to start, and lack of time sometimes deters people from taking this step. Composting. Organic Recycling.

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Tips For Restaurants to Reduce Food Waste and Save Significant Money

Modern Restaurant Management

Food takes up more space in US landfills than anything else. Restaurant operators would be wise to take the following steps to reduce food waste and save money. All employees should practice proper “first in, first out” inventory management. Recycle and compost. Stop overprepping. Feed the hungry.

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Four Steps to Manage Restaurant Waste

Modern Restaurant Management

Whichever your specific goals are, they will fall under one of the following categories: reduce waste production, reuse and recycle. Unless you know how much waste your restaurant produces per day, taking any initiative will be counter productive. Reuse and Recycle. now recycle their waste.

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How Do We Get People to Compost?

EATER

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.

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Protecting the Planet and Profits

Modern Restaurant Management

Let’s take food first. 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.

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AI Food Intelligence and Now Serving Democracy

Modern Restaurant Management

“During the period I was laid off due to COVID-19, there were several problems out of my control with my unemployment status leaving me in a difficult financial situation,” said Jessica Schiefele, long time Ruby Slipper bartender. To learn more about Smithfield Culinary go to www.smithfieldculinary.com.

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