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.
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.