Dec 5, 2014 | Supermarket News
While perusing the National Restaurant Association’s What’s Hot 2015 Culinary Forecast, an annual survey of close to 1,300 professional chefs, I was surprised to see a prediction that had nothing to do with what’s on the menu. An analysis of long-term trends says food...
Jan 16, 2015 | businessGreen
Far below the stylish suites and luxury rooms of London’s five-star Athenaeum Hotel, a machine billed as a “mechanical stomach” is quietly processing food waste into, well, almost nothing. The Mayfair landmark, famed for hosting Marlon Brando,...
Jan 19, 2015 | Lodging Magazine
TRASH PILES ARE SHRINKING across the United States as a growing number of hotels are opting to divert waste previously destined for landfills. Adopting greener waste-management practices offers a handful of benefits. It aligns your property with state and local...
Apr 16, 2015 | Recycling Product News
The diversion of organic waste from landfills to composting facilities is an ongoing social trend being embraced by municipalities, businesses and citizens. The increase in organics recycling, which mostly refers to yard trimmings and food scraps, has been driven not...
