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.

Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.