What’s the latest in zero-waste?
Foodservice operators are ramping up sustainability efforts in 2018—and coming up with more culinary-focused solutions.
How to integrate compost onto the plate
Composting food scraps has been a big part of the sustainability mission in non-commercial operations. But forward-thinking chefs are now going one step further, embracing nose-to-tail cooking, turning food trim into dog biscuits and upcycling scraps into soups, pasta sauces and salads.