So you want to start recycling, but you don’t have a clue how to start.
Earlier, we suggested recycling your back-of-the-house cardboard as an easy first step. If you’re ready to take it further, consider the five steps outlined in a new Foodservice Packaging Recovery Toolkit from the Foodservice Packaging Institute and the National Restaurant Association.
Tune into our free April 21 webinar for more details on these steps:
- Do a waste audit. You can’t manage what you don’t measure, so know your trash! Download a free self-audit form from the toolkit or hire an expert to do an audit for you.
- Make changes with waste service providers. Here is where the savings come in! Get your recycling picked up and you’ll be able to downsize your trash service.
- Install a new bin system. Your customers and staff need the right bins for their recyclable and compostable packaging.
It is easy to overlook what actually caused most of today’s market share-leading iconic brands to get where they are. While marketing and branding play an important role in the growth of any consumer facing business, it is very easy, in retrospect, to ascribe an unfair share of credit for a food product’s eventual success to its brand. After all, when you consider the youthful days of former niche players like Chobani, Kashi, Stacy’s, vitaminwater, few would argue they are stuff for case studies in excellent works of branding.
It’s no secret that young, especially premium brands, are increasingly making inroads on established, legacy food and beverage brands in the American market. As legacy brand market share continues to slump, we find that industry leaders are beginning to acknowledge a long-ignored truth: their companies’ portfolios are fully stocked with older, legacy brands that operate fundamentally differently in modern food culture than younger, entrepreneurial upstarts. (read more…)
The foodservice industry is taking major steps to increase consumer trust with the development of thorough, automated, and vigilant food traceability programs. This is important now more than ever, as recent and highly publicized food recalls are still fresh in the minds of consumers. If a six-year old boy and his parents come into a Subway restaurant once a week and order sandwiches, they should always have the information they need about their food at their fingertips, and be reassured they will eat the highest quality product. How can we as an industry be confident that the food we sell to our loyal customers is safe and traceable?
It is this focus on our customers that has helped propel forward the food traceability program currently underway at the Independent Purchasing Cooperative (IPC), a Subway franchisee-owned and operated purchasing cooperative. IPC is a member of the Foodservice GS1 US Standards Initiative, a collaborative industry effort seeking to drive waste out of the foodservice supply chain, improve product information and establish a foundation for enhanced food safety through improved, automated traceability. (read more…)