EATER

OCTOBER 15, 2024

Food waste from all sources is responsible for eight percent of global greenhouse gas emissions, and the U.S. But restaurants have other, less visible sources of waste that also contribute to climate change. She doesn’t have time to source alternatives, she said. Induction ovens are safer to use because there is no open flame.

Compost 292

Compost Food Equipment Waste 292

Modern Restaurant Management

OCTOBER 13, 2021

On the other hand, those labeled “sustainable” are held to a much higher standard, and they must be made from renewable sources. Utilizing recycled plastics, rather than producing new plastic materials, significantly minimizes greenhouse gas emissions. Source products with sustainability certifications.

Sustainability 491

Sustainability Recycling 2040 Waste 491

Modern Restaurant Management

MARCH 9, 2021

Whichever your specific goals are, they will fall under one of the following categories: reduce waste production, reuse and recycle. Reuse and Recycle. A single restaurant disposes 50 tons of waste every year , and out of the food waste disposed of, 76 percent are organic, meaning they can be recycled. now recycle their waste.

Waste 508

Waste Management Management Recycling 508

The Rail

NOVEMBER 11, 2024

Today, we will explore the advantages of organic products and Paleo pantry essentials to show you how to source these ingredients to foster a greener dining experience. According to reports , more than 50% of diners claim to choose a restaurant that offers sustainably sourced food. Let’s explore some of them.

Sustainability 130

Sustainability Compost Recycling Agriculture 130

The Rail

OCTOBER 10, 2024

Apart from this, questions regarding fair labor practices, ethical sourcing, and treatment of workers in the regions that produce coffee are also areas of concern. Taste: Some consumers feel that sustainably sourced coffee has a superior taste to traditionally harvested coffee. Think recycling and composting food waste.

Sustainability 130

Sustainability Dine-in Compost Consumer Goods 130

Modern Restaurant Management

MARCH 21, 2023

Smart kitchen equipment, such as automated stove tops and automatic recycling oil fryers, make order fulfillment easier, faster, and more consistent. Technology, such as AI software, is now being used to help identify where improvements can be made to make the sourcing process even more efficient and cost effective.

Technology 474

Technology Consumer Goods Supplies Waste 474

Modern Restaurant Management

OCTOBER 24, 2024

B Corp was one of a few certifications or collectives we investigated to find guidance and validation for the way we do business, particularly our long-standing sustainable sourcing mission. Waste management programs like recycling, composting, and any food-waste reduction measuring done can also help in this category.

Certification 221

Certification Fast Casual Front of House Government 221

Modern Restaurant Management

AUGUST 17, 2020

Since our business model is built upon transforming typical cafeteria food into scratch-cooked meals made from clean, locally sourced and organic ingredients, we guide our clients to reinvest the money they’ve saved through waste reduction back into these premium ingredients, which inevitably results in better food.

Waste 474

Waste Food Compost Food Supply 474

Modern Restaurant Management

JUNE 18, 2021

Building on the concepts of a circular food economy, talk centers around recycling and how to return packaging to suppliers. Use marketing platforms to share information on eating better, reducing waste, sourcing, helping the environment and giving back to the ecosystem. Manage the Packaging. Involve the Community.

Sustainability 508

Sustainability Tip Distribution Food Food Supply 508

Modern Restaurant Management

APRIL 21, 2022

Sourcing local ingredients and producing more in-season vegetable focused dishes help reduce greenhouse gas emissions and contributes to improving our carbon footprint. I also actively participate in the Monterey Bay Aquarium sustainable seafood program to maintain an ongoing awareness of which species can be sourced safely.

Sustainability 450

Sustainability Waste Food Supply Recycling 450

Modern Restaurant Management

APRIL 3, 2020

In the 1990’s, key players in the rendering industry began producing biofuel from recycled animal fats and cooking oils on a commercial scale. While these mandates help the environment and put safer fuel on our roads, it also can unintentionally promote bad practices if the buyer doesn’t track the material back to its source.

Recycling 550

Recycling Uniforms Restaurant Law Government 550

Modern Restaurant Management

OCTOBER 2, 2020

The truth is: waste management, recycling, hood cleaning and grease trap services are more often than not a source of overspending and inefficiency. From waste removal, recycling, and facilities management to hood cleaning and grease trap services, every different location has a list of potentially different vendors.

Sustainability 362

Sustainability Operations Management Management 362

Modern Restaurant Management

NOVEMBER 3, 2021

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. This is true for both cooking and space heating.

Food Supply 520

Food Supply Transportation Compost Waste 520

Modern Restaurant Management

APRIL 8, 2020

The National Restaurant Association found that almost half of consumers surveyed consider a restaurant’s sustainability efforts — such as recycling, donating food, or reducing food waste — when making the decision to spend money on a venue. Even better?

Events 474

Events Beverage Recycling Seasonal Menu 474

Modern Restaurant Management

JUNE 13, 2022

Waste is an immense issue within the restaurant industry, and Starbucks itself distributes over six billion single-use cups each year — most of which are unable to be recycled and end up directly in landfills or the environment. Meanwhile, the entire restaurant industry struggles immensely with waste from single-use plastics.

Sustainability 474

Sustainability Innovation Recycling 2030 474

Modern Restaurant Management

MAY 6, 2020

“The seating is leather, rich, dark and comfortable, while the tables are made from recycled industrial floors including original screws,” Keogh noted, “Old French school chairs add a whimsical touch. Lighting fixtures made from WWI machine gun parts and Edison bulbs continue the industrial chic effect into the bathrooms.

Design 563

Design Recycling Dine-in Book 563

The Rail

JULY 26, 2024

The food and beverage sector is one of the most significant sources of carbon emissions. There are, of course, many ways that restaurants can adopt sustainable practices, but the best place to start is the beginning of the supply chain — specifically, your sourcing. Unfortunately, plastic is a major contributor to pollution.

Sourcing 130

Sourcing Sustainability Food Supply Waste 130

Modern Restaurant Management

AUGUST 25, 2021

For the necessary packaging, try to opt for biodegradable materials and packaging with a high recycled content. And a restaurant’s commitment to sustainable practices is perhaps most easily visible through the packaging that they chose. Using less delivery packaging is a great way to begin.

Operations 493

Operations Ordering Sustainability Food Supply 493

Modern Restaurant Management

DECEMBER 7, 2021

But while recyclability and zero-waste cocktails formed the thrust of sustainable action this year, 2022 will see more initiatives shaped by a focus on how spirits are made, with a vast majority of people now willing to pay more for ethically sourced regenerative refreshments. Consumption reconsidered.

2022 493

2022 Point of Sale Sustainability Customer Experience 493

Modern Restaurant Management

MARCH 16, 2021

We’re continually learning about new and innovative ways to help our clients be more sustainable—whether that be choosing eco-friendly materials and fixtures or finding new products that use recycled or compostable packaging. Think paper straws versus plastic. The focus is to cut down the impact we have on the environment.

Fast Casual 390

Fast Casual Front of House Fine Dining Mobile Ordering 390

Modern Restaurant Management

MARCH 11, 2020

Let your customers know what your business is doing to help local and global communities from recycling and composting to locally sourcing ingredients to supporting local food pantries. Plant-based is associated with sustainability and the bigger picture of being more environmentally responsible.

Seasonal Menu 431

Seasonal Menu Compost Recycling 2018 431

Modern Restaurant Management

FEBRUARY 4, 2022

Sourcing ingredients locally or from all-natural farms. This has led to a rise in the appearance of green kitchens, where the business focuses on reducing as much waste as possible and trying to recycle and reuse leftovers whenever they can. Consider, removing processed or pre-packaged ingredients from their inventory.

2022 547

2022 Customer Service Online Ordering Website Management 547

Culinary Cues

FEBRUARY 28, 2022

Read a newspaper, listen to the experts, learn to trust a source that believes in telling the story even more than offering their opinion. Whether it’s $10 or $100 – it all helps. link]. [] Talk about world issues with your peers and do so from a position of knowing the facts.

Education 515

Education Recycling Sustainability Blog 515

Modern Restaurant Management

MAY 19, 2023

All-electric kitchens also save on new construction costs, as they require no gas utility connections or plumbing systems, and they substantially reduce the carbon footprint of a restaurant, especially if powered by renewable sources like solar. Adaptive Reuse and Recycling The greenest building is one that’s already built.

Sustainability 419

Sustainability Design Waste Recycling 419

The Rail

APRIL 2, 2025

While offering a distinctive visual appeal, eco-friendly options such as recycled composites, reused wood, and sustainably sourced stone help the environment. Leveraging Innovative Materials Modern flooring choices now feature cutting-edge materials that combine sustainability with arresting beauty.

Customer Experience 130

Customer Experience Sustainability Recycling Design 130

Modern Restaurant Management

OCTOBER 22, 2019

By 2025, McDonald’s plans to recycle guest packaging in 100 percent of its restaurants. The brand has also pledged that 100 percent of its guest packaging will come from renewable, recycled, or certified sources. Of course, customers also need to play their part by opting for bridgeable products and recycling responsibly.

Catering 235

Catering Supplies Recycling 2019 235

Modern Restaurant Management

MAY 12, 2020

Dunkin’ is also on track to fully transition to new, recyclable hot coffee cup lids in all of its U.S. The company is also on track to be fully transitioned to recyclable hot coffee cup lids in its U.S. The new lids are made of #5 polypropylene that can be recycled in cities and towns that offer #5 recycling.

Mobile Ordering 376

Mobile Ordering Online Ordering Food Order Hospitality 376

EATER

SEPTEMBER 20, 2023

The results point to the fact that stopping waste at the source is more effective — environmentally and economically. Vermont established a universal recycling law that requires separation and diversion of food scraps from the waste stream. In this case, that means finding a home for food before it reaches its “sell by” date.

Waste 343

Waste Pricing Airlines Food 343

Modern Restaurant Management

FEBRUARY 18, 2020

Guests will expect to know every aspect of sourcing and meal preparation, which will disrupt traditional back-of-house systems with technology that connects the farm to the food. Over the next decade, a generation passionate about health and wellness will demand restaurants be transparent about food from farm to table.

Mobile Ordering 539

Mobile Ordering Front of House Customer Service Customer Experience 539

Modern Restaurant Management

DECEMBER 14, 2023

Use responsibly sourced products to demonstrate your environmental commitments : It is clear that customers are increasingly conscious of restaurants’ environmental impact—a recent study even found that 43 percent of customers are willing to pay more for takeout from restaurants that have visible sustainability practices.

Front of House 251

Front of House Back of House Customer Experience Sustainability 251

EATER

APRIL 25, 2022

His company sources a range of items from artisanal producers in Spain, from Iberico pork to vaca vieja beef, and to bring American consumers some of the classic seafood of Spain, Campo Grande offers a fish box with flash-frozen items like European hake and Mediterranean baby clams. “But Raised in Madrid, Oriol noticed a hole in the U.S.

Sustainability 246

Sustainability Food Supply Fine Dining Consumer Goods 246

Perfect Daily Grind

SEPTEMBER 26, 2022

Essentially, the concept of zero waste is based on the elimination of waste, mainly through reusing and recycling products, materials, and packaging. This is a daunting task considering that a staggering 91% of all plastics ever produced haven’t been recycled – ending up in landfills and oceans around the world instead.

Waste 152

Waste Compost Recycling Sustainability 152

Restaurant365

JANUARY 13, 2022

Fortunately, there are a lot of great options when it comes to recyclable and compostable takeout containers and paper products. Reusable, recyclable, and compostable are the three major categories that fall under the sustainable packaging category. Each provides something different. Healthy twists on comfort foods.

2022 147

2022 Compost Recycling Beverage 147

Modern Restaurant Management

JANUARY 17, 2020

Ingredients are clean and sourced from local vendors whenever possible, and the menu is designed to support vegan, gluten-free, and Halal diets in an effort to accommodate all guests, no matter their dietary preferences. Taco Bell committed to making all consumer-facing packaging recyclable, compostable or reusable by 2025 worldwide.

Franchising 340

Franchising Franchise 2020 Fast Casual 340

Modern Restaurant Management

JANUARY 12, 2022

45 percent rate clear labelling about source of food and ingredients as vital, with a slightly higher percentage of men versus women (48 percent and 42 percent, respectively). 58 percent of consumers rate healthy options on menu as important, with families rating this the highest at 74 percent, followed by Millennials at 71 percent.

2022 539

2022 Mobile Ordering Guest Recovery Point of Sale 539

EATER

DECEMBER 30, 2020

The bar sourced tools by local artisans like the Parra family in Michoacan, who have been working copper for generations. A metal worker begins with raw material, usually recycled copper, and shapes it on a lathe, washes it, grinds out imperfections, and hammers it. Then it’s on to an artist for hand-painting or engraving.

Recycling 246

Recycling 2013 Bar Consumer Goods 246

The Wine Knitter

OCTOBER 8, 2023

100% of label waste is recycled and used to create gigafuel powering vehicles and is also used in decking material. LUKE Sauvignon Blanc Columbia Valley Wahluke Slope AVA, 2022 ​This 100% Sauvignon Blanc is sourced from Evergreen and Rosebud Vineyards, two of Washington’s premier white wine vineyards. This wine is unoaked.

White Paper 143

White Paper Compost Vineyard 2012 143