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This section includes guides and examples to help restaurants and kitchens reduce food waste, source ingredients more thoughtfully, and improve day-to-day operations. The resources below focus on realistic approaches that support both environmental goals and the realities of food service work.
Guidance for restaurants on choosing food and suppliers in ways that reduce environmental impact while staying cost-conscious.
An overview of common sustainability practices in restaurants, with examples that balance environmental responsibility and business operations.
A straightforward guide explaining how food composting works, what can be composted, and how kitchens can reduce food waste.
A compost pickup service that helps restaurants divert food scraps from landfills through convenient, scheduled collection.
Outlines sustainability standards and best practices for food service and events, covering areas like sourcing, waste reduction, energy use, and operations.
A collection of tools and examples to help food service operations reduce environmental impact.
By Climate Toolkit
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