With food inflation and insecurity at record highs, it is more important than ever for restaurant operators to find ways to save on food costs.

Increasingly, restaurant owners are looking for ways to incorporate zero-waste practices as a way to optimize their food purchases and be more sustainable. Whether it’s using all parts of an ingredient, composting the leftovers, or serving smaller dishes, these strategies can reduce the amount of waste that goes to landfills and help chefs become more… Continue reading Sustainable Cooking – Three Steps to a Zero Waste Kitchen