Electrolux Professional Group’s Post

We Love this insight from The Sustainable Restaurant Association, looking at how you can encourage sustainable choices through the language used on your menu... Some of the top tips they highlight to help create positive environmental change with your food include: 👨🍳 Let the customer know why sustainability matters on the menu, giving examples of easy environmental swaps to make. 👨🍳 Re-think the placement of plant-based dishes - ensure that plant-based dishes are dispersed amongst meals that include meat, rather than having them under a separate heading. If you're looking for support on how you can reduce the environmental impact of your menus, the experts at Knowledge Labs from Nutritics are here to guide you every step of the way. Get in touch today to find out more. #Hospitality #Menu #Sustainability

Most sustainable UK restaurant chains revealed 🌍 Another interesting article I read yesterday about the most sustainable UK restaurants! (link in comments) Some great food chains leading the way! 🥇 Wahaca 🥈 Nando's 🥉 Frankie & Benny's Restaurants play a pivotal role in driving change. The finest establishments empower patrons to opt for options with minimal environmental impact, demonstrating that sustainable choices can be delicious. #sustainablebusiness #restaurant #betterthanwefoundit

🏨 From Farm to Table: Sustainable Sourcing for Restaurants In the world of culinary delights, "farm to table" has become more than just a buzzword; it's a culinary philosophy that's reshaping the way we dine. As our society becomes increasingly conscious of the environmental impact of our choices, restaurants are no exception. Sustainable sourcing has taken center stage, offering a fresh, conscious approach to dining. In this article, we'll take a journey into the world of sustainable sourcing for restaurants, exploring not only the environmental benefits but also the flavorful and ethical advantages it brings to the table. Read now:  https://lnkd.in/djjW4fbJ

#latestactivities Restaurant operating without waste In the heart of London, a groundbreaking restaurant is challenging the status quo and redefining sustainability. Silo London, the world's first zero-waste restaurant, is revolutionizing the culinary industry by embodying the ideals of the global society. Silo London's approach to zero waste dining goes beyond a mere concept; it represents a paradigm shift in the way we think about food production and consumption. Led by visionary chef Douglas McMaster, the restaurant strives to eliminate waste at every stage of the process. From sourcing local, organic ingredients to utilizing innovative techniques like fermentation and composting, Silo London ensures that no resource goes to waste. Through their practices, Silo London embodies the global society's ideals of responsible consumption and environmental stewardship. You can read the full article by visiting the global society platform. Link in bio ☝🏼 Silolondon #globalsociety #globalgoals #civilcociety #SDG #sustainabledevelopmentgoals

Hot take: here are some hospitality trends that we think will be big in 2024: 1. Grab and go – similar to supermarkets and retail, the use of self-service checkouts and coffee machines is on the rise 2. Sustainable packaging – restaurants will look to switch out their stacks of cartons for sustainable beverage dispensers 3. Plant-based menu items – more and more restaurants are responding to the growing desire for vegan options What do you think will be a trend this year? #HospitalityTrends #FoodAndBeverage #PlantBased #Sustainability

Be the first to know 📧 Start your Monday with our newsletter, containing the latest restaurant news, sustainable insights, and eco-highlights 🪴 Subscribe today and never miss an update: https://buff.ly/3SYiiSN #climateaction #newsletter #sustainabilty #foodservice

Looking for Plant-based + zero waste Inspiration……? You might want to look at Berlins - Restaurant Frea. ☘️ This is the nouveau frontier, where most professional chefs are lacking knowledge. Pro tip on foodwaste - When you are wasting food, you will not only waste cost on produce, but also on labor, energy usage if you cooked it aswell and costs on waste removal. Jasmin Suchy https://lnkd.in/eNdh3WeV

Discover effective strategies to minimize #foodwaste in your #restaurant with our latest blog post. 🌱🍽️ Learn practical tips and actions to enhance sustainability and efficiency in your operations. Dive into the full article here: https://lnkd.in/dVh8tTYy #SustainableDining

Running a #sustainable operation in the hospitality sector is extremely important, especially as it prevents money, as well as food waste, from going down the drain when it doesn’t need to. Apricity in Mayfair, run by Chantelle Nicholson and holder of a Michelin Green Star, is one of our fave #WastelessWonders as the kitchen works hard to repurpose every scrap of food. The seeded cracker and ‘wasted’ dip, made from bread crusts and veg trim, and the homemade sweet vermouth, made from leftover wine, are just two ways that the kitchen and bar do so https://ow.ly/ZiZ150RPitP

How Three Culinary Pros Across Canada are Prioritizing Sustainability Sustainability is more than just a trend for restaurants and other businesses in the food and drink industry. For innovative chefs, restaurateurs and winery owners, it’s a core philosophy. Whether it’s how food is sourced, how a restaurant is designed or how a community is centred, there are business owners across the country doing their part to show peers and conscientious diners what’s possible if you refuse to stick with the status quo. Here, three boundary-pushing leaders in Canada’s culinary scene share their sustainable practices. Read more: https://lnkd.in/gM62cri2 A Sustainable World is possible! 💚 powered by Intengine #Sustainability #ASustainableWorld #Canada #Zerowaste #Sustainablepractices #Sustainablekitchen #Foodandbeverage