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2019 Green Restaurant Trends

1. The goal of zero food waste There was a lot of growing awareness around food waste in 2018, and all indicators show that will continue to be a strong trend through 2019. In the past, waste was often seen as an isolated issue. Restaurants are now becoming more aware that addressing food waste is not just a matter of installing a compost bin. It requires a strategy to minimize the food waste in the first place, which can entail: Adding smaller portion options for people who eat less than the regular-sized portions. Creating menu items that incorporate food prep items that were previously discarded. Considering any disposables that are used in conjunction with food to be compostable to make

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