Trends and Insights

Generations of cooks have learned to squeeze every ounce of goodness from their ingredients. And many time-honored techniques are also effective ways to cut down on kitchen waste.

After the explosion of takeout and delivery over the past 18 months, a review of sustainable packaging habits for off-premise is now in order.

As COVID-19 challenges ease, the foodservice industry is once again focusing on sustainability, rededicating itself to greener operations, ethical operating principles, and environmental initiatives.

A comprehensive food-waste audit is the first step to solving the problem.

No matter how much space, budget, or time you have to allocate to reducing waste, you can start to make changes today.

Certain types of food place more strain on the environment due to their water or land requirements, carbon footprint, agricultural chemicals, biodiversity concerns, or other environmental pressures. 

Today many customers are also interested in your waste reduction efforts, as they begin to realize the environmental costs of waste. In this first issue of Planetpro, we will take a look at this topic and show you some practical ways you can manage waste.

COVID-19 may have played havoc with our industry, but the love people have for dining out is as strong as ever.  In this issue, we look at what has changed because of the pandemic and share tips and strategies for operating safely and getting back to serving our customers. 

Dinner is served, but waste reduction doesn’t end here. There are several steps you can take to prevent or cut back on waste as you serve the meal and clean up after your guests.