The “zero-waste” movement is growing faster and faster.
When it comes to the hospitality industry, restaurants have long used buzzwords such as “farm-to-table,” “locally sourced,” or “nose-to-tail” to describe their policies. And now, a new term has been gaining popularity: “zero-waste kitchens”. The name is fairly self-explanatory, but what goes into accomplishing wasting little to no food at a restaurant is more complex.
As restaurants try to become healthier businesses, many are also trying