The food service industry is a major contributor to daily waste generation. From food packaging and takeout containers to food scraps and organic waste, the sheer volume of waste produced not only impacts the environment but also imposes significant costs on restaurant operations. However, by implementing a comprehensive waste management program, restaurants can turn this challenge into an opportunity. With the right approach, reducing waste is not just about environmental responsibility—it’s about enhancing your business’s profitability, reputation, and community standing. A successful waste management program…
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