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5 things every Chef should know about Recycling Food and Packaging Waste in Food Service Products

Food and packaging waste are mounting issues that are causing a huge impact globally – with plastic pollution ending up in oceans and landfills, and the equivalent of six rubbish trucks of edible food wasted every second worldwide, according to the Ellen MacArthur Foundation¹

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6 ways to reduce food waste in hospitality business

We are all increasingly aware of the challenge to feed a rising world population.

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Fresh seasonal products in a basket promoting authentic sustainability food practices

Using seasonal products - Authentic sustainability

“Seasonal produce” has become a trending term that many restaurants have incorporated simply to try to attract certain diners. However, the reality is that working with seasonal ingredients has a lot of benefits for the business, from attracting diners keen to make sustainable choices, through to reducing your restaurant’s costs and minimising the impact it has on the environment.