Specialty Food Magazine

Spring 2020

Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.

Issue link: https://www.e-digitaleditions.com/i/1220124

Contents of this Issue


Page 33 of 75

Zeroing in on Waste BY AMANDA BALTAZAR These restaurants and foodservice facilities are joining the fight to reduce food and packaging waste. A t Bresca in Washington, D.C., chef Ryan Ratino saves 125,000 plastic spoons from becoming garbage every year, simply by instead using stainless steel spoons for tasting in the kitchen. "I have a strong opinion about plastic waste and that's why we always strive to be as sustainable and practical as possible. Oceans are key to our livelihoods and we must protect them from any kind of pollution," he says. Ratino opened Bresca in 2017, hoping to create as little waste as possible. He's part of a growing movement. Americans are realizing that with small changes they can make a big difference, and that's magnified for restaurant operators. Many, including Bresca, are joining forces with Zero Foodprint, an organization helping restaurants fight climate change. SPRING 2020 31 ZERO WASTE

Articles in this issue

Archives of this issue

view archives of Specialty Food Magazine - Spring 2020