Food Waste Focus

The problem:  Take-out customers place a unique demand on foodservice operations, requiring single-use packaging which costs operators big dollars and leads to extensive waste compared to reusable alternatives. For years there weren’t many good solutions to this problem. The good news: Some operators (specifically, those with repeat customers and warewashing capabilities) can reduce this take-out [...]

When I walk into a foodservice dining room during lunch it’s common to see many guests eating with reusable ware such as china and metal flatware.   These service items can be used many times, thereby delivering lower long-term costs for the operator and arguably less environmental impact than single-use disposable serviceware (clambshells, plastic forks, plastic [...]