As our industry changes, adapting is essential. Check back often for new insights, data, and trends.
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Planetpro: No Time to Waste—More From Every Ingredient
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.
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.
Planetpro: No Time to Waste—Choosing More Sustainable Ingredients
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.
Planetpro: No Time to Waste—The Restaurant’s Role in Reducing Trash
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.
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.
Learn why sustainable seafood, including a traceable supply chain, is important to the planet, consumers, and you. It’s more than just “doing the right thing.” It’s an intelligent business strategy.
