At Big Wheel Burger, a carbon-neutral fast-food concept, everything on the service tray is compostable, significantly reducing the amount of waste produced.
Because they deal with food every day, restaurant operators are arguably more aware than most of the impact of climate change. Water shortages, drought, rising temperatures and shrinking glaciers all increasingly affect the availability and quality of ingredients. All the more reason for restaurant operators to take steps to reduce their own carbon footprint, say consultants Jill Doucette and J.C. Scott. Related How to formulate a strong menu pricing strategy 5 ways to design ...
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