Congratulations to our C.I.A. Externs for presenting a deliciously innovative Sustainability Lunch for our associates. The curated menu sourced ingredients in an eco-conscious way from our resort-wide kitchens and culinary teams, with emphasis on limiting waste and creative execution. #Terranea #TerraneaTogether
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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
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Check out a new blog post by yours truly highlighting key trends observed by Design Resource Center at the National Restaurant Association Show!
🍽️ Exciting Food Innovations Unveiled at the National Restaurant Association Show! 🌮🌶️ Design Resource Center explores the latest trends: from spicy sensations to sustainable plant-based marvels and eco-friendly packaging. Join the conversation on the future of food! 🌱🌍 #FoodInnovation #SustainableDining #EcoFriendlyPackaging Link: https://lnkd.in/gsi9aETy
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🌱 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
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‼️ 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
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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
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At our recent event, "Rethinking the Menu: A Key Piece of the Emissions Puzzle," held during London Climate Action Week, we discussed how the hospitality industry can cut scope 3 emissions through smart menu design. Co-hosted with The Food Foundation and World Resources Institute, the event featured new data and insights from WRI's 'Food Service Playbook for Promoting Sustainable Food Choices'. Scope 3 emissions make up 90% of food service businesses' total emissions, so reducing them is crucial. Managing Director at The Sustaineble Restaurant Association, Juliane Caillouette Noble, highlighted that the climate crisis is already affecting restaurant supply chains. "Agri-food supply chains are responsible for one-quarter of all emissions," she said. "Positive change is possible," urging restaurants to guide customers towards better choices with delicious, inspiring food. Edwina Hughes, Head of Coolfood at WRI, introduced the Food Service Playbook for Promoting Sustainable Food Choices, urging businesses to adopt the Playbook's 90 science-based techniques. The panel discussion explored how these ideas can be applied. The key takeaway? The time to act is now. The hospitality industry can significantly reduce its environmental impact by rethinking menus and adopting sustainable practices. Thank you to Brigade Bar + Kitchen for hosting this inspiring event. Read our Playbook's 90 science-based techniques and start making a difference today https://bit.ly/3RH2m7G #Sustainability #ClimateAction #Hospitality #Scope3 #WRI
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Do we need to refresh our notions of sustainability? Humans are the link between nature and our food. Our connection to this planet is fundamental, providing moments of sharing as well as sustenance. If we don’t care for the earth, it won't continue to feed us. Chefs and restaurants play a crucial role in feeding people, inspiring future food visionaries and shaping food trends that ripple into homes everywhere. It’s your responsibility to build strong connections with local advocates who are working to restore and regenerate the environment. Sustainability means continuously striving to improve, for the benefit of both people and the planet. https://lnkd.in/eMQ5tfE5 Thanks to: Rodolfo Guzmán, Jordy Navarra, Ana Roš, Mauro Colagreco, Ángel León, Debora Fadul, Raz Rahav, Elena Reygadas, Zachary Roy
Future of Sustainability in the Culinary World: Insights from Top Chefs | The World’s 50 Best
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#Progress is always encouraging. So many achievements and milestones unlocked last year across our three pillars of #Food, #Planet and #PeopleandCommunities which means only one thing - We’re not done yet. Excited to see how else we can push ourselves to greater heights. #rbi #sustainabilityreport #sustainability
We're excited to announce the release of our fourth annual Restaurant Brands for Good report. This year's report showcases our 2023 achievements and ongoing commitment to sustainability across three pillars: Food, Planet, and People & Communities. Learn more about our continued progress toward our sustainability goals and our focus on the work that lies ahead. https://lnkd.in/ghKEtHab #Sustainability
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If you want to go green, this list of restaurant sustainability practices and trends will help. 🌎 Although making your restaurant more sustainable requires time and money, it’ll be worth it in the end. #PartsTownTips #Sustainability #BusinessSustainability #RestaurantTips
Restaurant Sustainability Practices & Trends
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🌿 Why Green Choices Matter in the Restaurant Industry: A Spotlight on Tallinn Restaurant Week As Tallinn Restaurant Week (TRW) is in full mode, there’s a strong emphasis on a growing priority in the restaurant world: making eco-friendly choices. A year ago when Tallinn was honoured as Tallinn - European Green Capital 2023, TRW and the City of Tallinn worked out together 𝐆𝐫𝐞𝐞𝐧 𝐂𝐡𝐨𝐢𝐜𝐞 𝐂𝐫𝐢𝐭𝐞𝐫𝐢𝐚𝐬, to inspire restaurants to prioritise sustainability by offering greener choices on their menus. 🌱 Great tastes, Better climate Green choices in dining aren’t just a trend—they’re a vital response to today’s environmental challenges. Eco-friendly dining supports a more sustainable food culture by promoting practices that respect the planet, from sourcing ingredients to preparing dishes. This doesn’t only benefit the environment, it enhances the dining experience, inviting patrons to enjoy flavours with a positive impact. ☘️ How Does It Work? Restaurants participating in TRW can now select at least one dish for their menu that aligns with carefully defined eco-friendly criteria. These dishes will be labeled with a green marker, indicating their contribution to a more sustainable future. Here’s a breakdown of what these green labels represent: 𝐕𝐞𝐠𝐚𝐧: Plant-based ingredients only, with no animal products. 𝐎𝐫𝐠𝐚𝐧𝐢𝐜: Ingredients from organic farming, including free-range or organic meats and eggs. 𝐋𝐨𝐜𝐚𝐥 𝐆𝐫𝐚𝐬𝐬-𝐅𝐞𝐝 𝐚𝐧𝐝 𝐆𝐚𝐦𝐞 𝐌𝐞𝐚𝐭: Locally sourced grass-fed cattle, sheep, or wild game hunted in Estonia. 𝐋𝐨𝐜𝐚𝐥 𝐅𝐢𝐬𝐡: Fish like herring, sprat, or pike from the Baltic Sea or Estonian inland waters (excluding eel). By providing these green options, restaurants have an opportunity to showcase their commitment to sustainable practices, while diners can enjoy thoughtfully crafted meals that care for both people and the planet. 🌍 Join Us in Making a Difference Ready to taste the future of dining? Book your spot for a TRW green choice experience and discover the joy of meals that are as good for the planet as they are for the palate! Reserve your seat here and be part of a greener culinary journey https://lnkd.in/dQdmiURT #tallinnrestauranteeek #sustainable #culinary #dining #greenchoices #ecofriendly #tallinn #visttallinn #vistestonia
Great tastes for better climate
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