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
MARCH 9, 2022
Train your staff. Educate your employees why it’s essential to reduce food waste and train them on how to accomplish this. Recycle and compost. Cities will compost organic waste, turning it into fertilizer, or harvest methane from rotting waste, burning it to generate power. Realize that small changes matter.
This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.
EATER
OCTOBER 21, 2024
Goldman says that though employees are trained to speak on the environmental benefits of plant-based eating, “it’s not as embedded in our cashier training or our interactions with consumers, because we really are focused on positive guest experience.” The environmental mission can come later.
Modern Restaurant Management
OCTOBER 7, 2024
Because each person is different and may not have been trained well in food preparation, the level of waste can be extremely high. To reduce what goes to a landfill, more restaurants will start using closed-loop composting that turns waste into compost in 24 hours using heat and microbes. This is a trend I hope will go away.
The Rail
OCTOBER 10, 2024
Educate Your Staff: Train your workers about the benefits of sustainable coffee and allow them to share what they’ve learned with customers. Think recycling and composting food waste. Promote Sustainability: Establish a sustainable theme by offering beverages with sustainable food pairings.
Modern Restaurant Management
AUGUST 17, 2020
Historically, we have trained cafeteria staff to cook food from scratch while also reducing food and labor waste. 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.
Culinary Cues
AUGUST 22, 2022
Instead of thirty-gallon trash cans spread out through the kitchen, there were two much smaller cans, a recycling bin, and tubs for compost. PLAN BETTER -TRAIN HARDER. The chef never bought ingredients by the case, but rather what he or she needed to service their space. Maybe it’s time to bring them back.
Expert insights. Personalized for you.
293 
Let's personalize your content