Zero-waste restaurant: Tackling the conventional food supply chain challenge

Modern food establishments are trying to attempt to do something with food waste, that’s why the trend of zero-waste restaurants has increased.

Restaurants have used buzzwords such as “locally sourced”, “nose to tail”, or “farm-to-table” to describe and present their missions. Up to now, a new norm has gained popularity, called “zero-waste restaurant”. The name is quite self-explanatory; however, what makes accomplishment from wasting little to no leftovers at a restaurant is more complicated. Many restaurants using food ordering software during the pandemic make the zero-food waste trend more complex than that.

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