“You have to focus on measurable results if you want to achieve true sustainability. We really need to be measuring much more in our kitchens in terms of energy use, water use and waste generation. You need a baseline to work from. Once you have real data, you have the ability to drive behavior change. That is when you can form and engage teams to address the issues the data helps you identify.” Distinguish between pre- and post consumer waste. “There's a desire to say, ‘Waste is Waste,’ ...
Register to view this Article
Registering for Premium Content on Food Management will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.