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- Serve smaller portions — According to Rita Schenk, executive director of the Institute for Environmental Research and Education, a whopping 40 percent of food in the United States is thrown away, primarily in the foodservice environment. "Serving smaller portions to minimize waste is one way to help," she said.
- Package food with less waste — Plastic and Styrofoam are out. Recycled paper, recyclable foil, compostable and reusable containers are in. According to The Hartman Group's Worthington, packaging is a critical area and simple starting point for restaurants looking for more sustainability.
- Highlight quality ingredients — Worthington said every single thing on the menu doesn't have to be organic or from a local farm "but feature items that might be." She also encourages restaurants to tell the story of fresh food when they have it.