Waste not, want not
With waste management high on the agenda, we take a look at what this means for our sector…
THE “too good to go” APP LETS RESTAURANTS SELL their LEFTOVERS IN
KEY TRENDS IN GREENER EATING
With consumer attitudes changing towards sustainability, 75% said they rate the sustainability achievements of a restaurant more highly than a 10% discount on the bill – food waste and healthy eating are top of the list of priorities, along with the use of local produce and fair treatment of staff. Andrew Stephen, Chief Executive, Sustainable Restaurant Association.