Making Minimal Waste Part of the Restaurant’s Mission

Read the full story at Waste360.

Reducing waste in restaurants can have an important environmental impact, but it can also save restaurants money and resources in an industry where margins are already slim. Increasingly, restaurants and other foodservice providers have been researching ways to minimize waste—from wasted food, to plastic, to disposable cups and plates—in their establishments. For restaurants looking to minimize waste, it requires thinking creatively and changing customers’ mindsets about what we eat and how it’s served.

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