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Tackling the problem of food waste requires big-picture thinking.

Like many restaurant and cafe owners are experiencing, we’ve entered an entirely new chapter of how we run our businesses.

Every day more of us are relying on plants for the nutrition and flavour we crave. While this shift is inevitable if we want to feed the world, it is also an exciting opportunity to expand your culinary repertoire.

The plant-based trend has also hit the beverage side of the menu—good news for consumers and operators alike.

People are spending more and more time thinking about what they are buying and eating in an effort to be kinder to the planet. But being sustainable is not just another trend

For many chefs, the culinary French phrase ‘mise en place’ – or everything in its place – is a mantra that is often used to mean that every utensil, tool and ingredient is ready and available, and always returned to its kitchen spot.

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

Christmas is a cherished time full of family and friend reunions, ideal to catch up with those you’ve not seen for a while. And what better way to do it around a smooth cup of coffee?

Adjust your menu and the calendar does most of the marketing for you.

The holiday season offers so many opportunities for extra profits. Discover easy ways to finish the year with a profit flourish. Plus get timesaving prep tips and party ideas.

Customers will never love a company until the employees love it first. Maybe this is why many companies now hire a "Chief Happiness" or "Inspiration Officer." But how can you really contribute to the happiness of your colleagues?

Vevey, August 12, 2019: On this International Youth Day, Nestlé has accelerated its efforts towards the youth population by launching and rolling out the Young Culinary Talents (YOCUTA) program worldwide with its Nestlé Professional foodservices division.