Menu Sourcing Sustainability 
Modern Restaurant Management
DECEMBER 16, 2020
From re-stocking wild populations, reducing overfishing, and creating alternative fuel sources, to creating green jobs, conserving natural biodiversity, and reducing environmental disturbance. Sustainable Food Sourcing Is Worth the Effort. Sourcing seafood sustainably takes a bit more work but is worth it.
Modern Restaurant Management
DECEMBER 17, 2024
Growing Momentum for Plant-Based and Local Sourcing The movement towards plant-based foods and locally sourced ingredients will continue to gain momentum in 2025, reducing overall food waste through better inventory management and demand forecasting. Additionally, supply chain disruptions can complicate sourcing efforts.
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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. The bottom of the Yang’s Kitchen menu notes to diners, “We are working with Zero Foodprint to restore the planet.”
Modern Restaurant Management
APRIL 15, 2024
Chef Richard Sandoval’s fascination with bees and their critical role in food sustainability began years ago, rooted in a deep respect for nature's intricate balance. “The menu collection featured during Viva Abejas is really a vehicle to spark conversation with our guests about bees,” Sandoval said.
Modern Restaurant Management
MARCH 18, 2025
What started as an initiative to celebrate customers’ birthdays has transformed into a sophisticated program that personalizes content based on the individual’s dining habits, visit frequency, and menu preferences. However, this desire for instant gratification doesn’t negate the importance of long-term sustainability.
Modern Restaurant Management
DECEMBER 31, 2024
From salted egg yolks and chili crunch fusions to mushroom-infused teas and freeze-dried fruit powder garnishes, Kimpton’s in-house experts share the standout ingredients, menu items and techniques that will come to the table in 2025.
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.
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