Mar 9, 2016 | Food Service Equipment Reports
Most operators think long and hard about the costs that go into making meals – water for food prep, cooking and washing; electricity and gas for prep, cooking and cooling, and so forth. But how many of us think about the costs of handling the food that we don’t use,...
Mar 8, 2016 | Catering Insight
For more than 100 years food waste has been a subject of considerable concern across the United Kingdom. With the hospitality and food service industry alone producing close to 3,500,000 tons of food waste, of which almost 2,000,000 tons ends up in landfill, we can...
Mar 7, 2016 | Eco-Business
Singapore urgently needs to reduce its food waste, but do companies have the right tools to do so? Owen Yeo, business development manager, Enerprof, highlights some technologies and organizational strategies that can help reduce food waste in the commercial sector....
Mar 1, 2016 | Food & Beverage Magazine
The food and beverage industry are unfortunate contributors to the more than 1.3 billion tons of waste. Large portion sizes, overly abundant menu choices, undesired plate accompaniments, and management and staff behavior top the list as drivers contributing to the...
