Terranea Resort’s Post

Curious how your restaurant measures up when it comes to sustainability? Take our free Food For Thought quiz! In just five minutes, you'll get a little taste of the Food Made Good Standard and a few instant tips for improvements. Ready to go further? Contact us at hello@thesra.org to explore our certification and make a bigger impact. The Food Made Good Standard is the industry's largest sustainability certification, awarded to businesses who meet stringent criteria across three pillars: Sourcing, Society and Environment. Explore our global directory at thesra.org to find dining spots committed to sustainability or look for the Food Made Good star logo on a restaurant's window or website to identify a sustainable restaurant. The number of stars reflects the level of commitment, with three stars indicating that the eatery has gone above and beyond to ensure their practices positively impact people and the environment. https://lnkd.in/d4cX4UpN

🌱 3 Challenges to Sustainable Dining and How Operators Are Working to Overcome Them 🌱 Sustainability for all segments in the on-site food service industry was a big focus on the first day of the 2024 MenuDirections conference. Operators from various segments gathered to hash out the nitty-gritty details of going green without going broke or bonkers. The "Sustainability—Solutions Overcoming the Barriers" session highlighted triumphs, tribulations, and occasional tear-shedding over eco-friendly endeavors. Let’s dive into the three significant challenges they talked about and see how these sustainability superheroes are tackling them head-on: 1️⃣ Balancing Profitability and Sustainability: How do you keep the earth happy without making your accountant cry? Operators shared their secret sauces: incremental changes, local sourcing, and reducing waste by using every part of the animal. Small, impactful changes can make Mother Nature smile without breaking the bank. 2️⃣ Communicating the Sustainability Message: If a tree falls in the forest and no one hears it…, you get the picture. Operators are getting creative with campaigns like “Eco-Thursday” and using social media to showcase behind-the-scenes sustainability efforts. It’s all about making the sustainability story as appealing as the food. 3️⃣ Educating Diners: Not everyone knows (or cares) about the environmental impact of their lunch, but operators are on a mission to change that. Interactive dining hall displays and sustainability workshops are arming diners with the information they need to make greener choices. Sustainability in food service is no walk in the park, but with creativity, determination, and a dash of humor, operators are leading the charge for a greener dining experience. 🌍💚 #Sustainability #Foodservice #EcoFriendly #SustainableDining #MenuDirections2024 #GreenDining #FoodIndustry #OnSiteDining #EcoWarriors #LinkedIn

Are sustainability concepts too abstract for day-to-day kitchen operations? Sustainability in food is increasingly becoming a top priority for chefs, restaurant owners, and catering companies, as professionals across the hospitality industry are more committed to responsible food sourcing, reducing food miles, ensuring fairness throughout the supply chain, conserving energy and water, and minimizing waste. However, while research on food sustainability often emphasizes macro and systemic approaches, these broad, theoretical concepts can feel disconnected from the realities of daily kitchen operations. Many hospitality industry professionals still struggle to translate these high-level sustainability ideas into practical actions within their kitchens. We believe that making sustainable choices shouldn’t be difficult. But it all starts with understanding and recognizing how our business decisions impact our surroundings. We found a very useful article that developed 10 principles for a sustainable kitchen, and we want to share them with you: Nita van Dam Melchior Huijts Zayde Gutierrez Rémi S. Source: https://lnkd.in/eAvf25AB #sustainability #hospitality #foodsystems #foodwaste

Every slice, every sip holds a secret to sustainability. Curious? Let's explore this journey together. Imagine a vineyard where every drop of wine speaks of dedication, heritage, and flawless perfection. Where every meal you relish is a symphony of flavors crafted with precision. Where tradition meets innovation to create an experience unlike any other. Welcome to Rust en Vrede. But what if we told you the secret to their extraordinary experience lies not just in their love for winemaking and cooking, but also in their commitment to sustainability and waste reduction? Nestled amidst this culinary paradise is a robust mechanism that is as surprising as it is inspiring - Food Waste Reduction solutions by Bizerba. Now, you might wonder, what do scales and slicers have to do with this idyllic world of wine and food? A whole lot, as it turns out. Bizerba's innovative food processing solutions ensure every slice of meat is pristine, and not an ounce of produce is wasted. This level of precision goes a long way in reducing food waste, promoting sustainability, and contributing to a more efficient and profitable operation. What's more, the integration of cutting-edge technology with traditional winemaking and cooking techniques allows Rust en Vrede to offer an unmatched dining experience while being respectful of the environment and resources. Rust en Vrede is not just a vineyard, a restaurant, or a culinary haven. It's a vision brought to life, a celebration of the extraordinary that's possible when passion, precision, and sustainability blend seamlessly. Want to uncork more of the Rust en Vrede story? Discover how they're making a difference using innovative Bizerba solutions, one glass, and one slice at a time. Explore here: https://lnkd.in/ezfZzfHv Your next sip of wine could be the start of a sustainable journey. https://lnkd.in/eDzqjBS3

Check out a new blog post by yours truly highlighting key trends observed by Design Resource Center at the National Restaurant Association Show!

‼️ Call for research! I’m pulling together all the studies focused upon the most effective ways to create sustainable dining environments. 🌱 📖 If you know of or have rights to a study that can help food service outlets shift towards more planet-friendly behaviours, please share in the comments or tag a friend who does. 🏷️ Together we can create a sustainable food future!l for us all! 🤝 #plantbasedfood #sustainabledining #futurefood #foodfutures #sustainablefoodtransition #menuengineering

Discover how sustainable practices are transforming the restaurant industry. 🌱 Dive into our blog to explore the innovative ways restaurants positively impact our planet. Click the link here to read more: https://lnkd.in/gJUkfchr #Sustainability #RestaurantTrends #EcoFriendlyDining #studioan

The impact of #hospitality on global #sustainability goals is substantial: one in three meals is eaten away from home today. At the same time, restaurateurs are currently facing many challenges and have to operate efficiently and profitably. This is where our platform "My Sustainable Restaurant" comes in. It illustrates in a playful way how restaurateurs can identify their sustainability potential and implement tailor-made measures. We show that profitability and sustainability go very well together, especially in hospitality, and that #commitment becomes a competitive advantage: The "sustainable restaurant" saves costs, for example, when food waste, packaging or energy consumption are reduced and convinces guests who value sustainable enjoyment. For Goetz Braake (FCSI), it is in constant use during his consulting appointments. "Concrete tips, regulations and background information, clearly organised in chapters that are geared towards the processes in a restaurant. My Sustainable Restaurant is therefore the perfect companion for our consulting activities." #SustainableGastronomyDay #OnTrack #ESG

🌿The circular economy not only supports restaurant businesses in achieving their environmental goals, but also increases their social capital. It supports restaurants in promoting sustainable business practices and more efficient use of resources. Find out how FresCo Restaurants and Café Postelli are implementing circular economy thinking in their operations. 👉 #ce4re #centralbaltic #samk #postelli #fresco Sanna-Mari Renfors

The hospitality industry sits in a uniquely influential position between food production and the food consumer, with great power to effect positive change in both directions. However, the biggest challenge facing the industry is finding a way to make this a priority while dealing with two immediate and ongoing crises: ever-rising costs and staffing difficulties. Hear from The Sustainable Restaurant Association as they share the key sustainability trends and challenges they’re seeing in today’s hospitality industry - https://lnkd.in/eFitDSe2