Yum! Brands’ Post

Starting this month, all tenants at SEA Airport who provide food service must now use only reusable or approved compostable food service ware and packaging. This includes restaurants with sit-down service, tenants with to-go service, lounges, and catering groups. This new requirement now eliminates plastic and plastic-lined service ware in favor of certified compostable alternatives. The initiative will help capture more food waste for composting, ease sorting confusion for travelers, and prevent food-contaminated products from ending up in the wrong place. Existing efforts have already led to 1,394 tons of waste being collected for composting in 2023 alone. That’s a third of the waste SEA diverts from landfill each year, and these changes will push that figure higher. In support of our goal to divert 60% of all terminal waste from landfills, we’re working with tenants to ensure all non-compostable products like cups, bowls, and utensils are replaced by approved products.

Cardboard takeaway boxes, wooden utensils, and paper straws are just the beginning. QSRs have the potential to do so much more! ♻️💚 Green initiatives, ecological practices, and veganism are all the rage these days. For quick-service restaurants, initiating change starts with back-office operations. It's more than just choosing eco-friendly packaging and sustainable food, although those choices have already won me over. S4D shows that in a dependable sustainable infrastructure lays the foundation for sustainable growth 🌱 Read more about it in our blog. #CSRResponsibility #EcologicalPractices #Sustainability

🌱 Embracing Sustainability in Bartending 🍹 Are you passionate about mixology and sustainability? Discover innovative green practices that can transform the world of bartending while reducing environmental impact. Here are some eco-friendly tips for bartenders: 🌱 Local Sourcing: Opt for locally sourced ingredients to support nearby farmers and reduce carbon emissions associated with transportation. 🌱 Zero Waste Cocktails: Get creative with leftover ingredients to craft delicious zero waste cocktails. Think citrus peels for garnishes and repurposing fruit pulp for syrups. 🌱 Reusable Barware: Use reusable glassware and stainless steel straws instead of single-use plastics. Encourage customers to return empty bottles for reuse or recycling. 🌱 Energy-Efficient Practices: Implement energy-saving measures like using LED lighting and energy-efficient appliances behind the bar. 🌱 Composting: Set up a composting system for organic waste like fruit scraps and coffee grounds, turning them into nutrient-rich soil for local gardens. Let's raise our glasses to a greener future in bartending! 🌎🍸 . . . . . . . . #Bartending #IBG #IndiaBartenderGuild #Earth #Nature

🍷 Wine lovers, have you ever wondered what makes a winery sustainable? 🤔 🌿 First and foremost, sustainable wineries prioritise the health of their vineyards and the surrounding environment. They use eco-friendly practices such as composting, cover crops, and natural pest control methods to ensure that their land remains healthy and productive for generations to come. 🌎 In addition, sustainable wineries prioritise the well-being of their workers and the local community. They pay fair wages, provide safe working conditions, and support local organisations and initiatives. 🍇 Sustainability also means reducing waste and conserving resources. Sustainable wineries use renewable energy sources, minimise water usage, and recycle or repurpose materials whenever possible. 👨🌾 At our wine shop, we believe in supporting sustainable wineries. Not only do they produce high-quality wines, but they also help to protect our planet and support local communities. #betterinabox #bibwines #baginbox

🌿 Introducing Ecoholic’s Bagasse Sauce Cup with Lid! 🌿 We are excited to unveil our latest addition to the Ecoholic family: the Bagasse Sauce Cup with Lid. Perfect for serving sauces, dressings, and dips, our sauce cups are not only functional but also environmentally friendly. Why Choose Our Bagasse Sauce Cups? 🍃 Eco-Friendly Material: Made from sugarcane bagasse, a natural and renewable resource, our cups are 100% compostable and biodegradable. 🌟 Sturdy and Durable: Designed to hold liquids without leaking or breaking, making them perfect for both hot and cold sauces. 🌍 Sustainable Choice: By using our bagasse products, you are helping to reduce plastic waste and support sustainable living. Features: ◾ Secure lid to prevent spills ◾ Available in various sizes to suit your needs ◾ Perfect for restaurants, catering services, and eco-conscious consumers Join the Movement: Switch to Ecoholic’s Bagasse Sauce Cups with Lid and make a positive impact on the environment. Follow our page for more updates on our innovative products and tips on living green. Together, we can make a significant impact, one cup at a time. Let’s work towards a brighter, more sustainable future! 🌟 #EcoFriendly #Biodegradable #SustainableLiving #GreenProducts #Ecoholic #BagasseProducts #EcoFriendlyCutlery #BagasseCup #SaveEarthSaveEnvironment #SayNoToPlastic

The best way to make your food shop as sustainable as possible is to visit local markets, farm shops, or green grocers. But if that isn't possible for you, here's Sustain's top tips for what to look out for in the supermarket! 🛒 Avoid single-use plastic by purchasing loose fruit & veg. 🍏 Look for seasonal fruit & veg 🥬 Opt for locally grown, sourced, or produced goods. 🐟 (If you do eat fish) look for 'pole and line caught' or 'hand dived' 🦪 Opt for shellfish like oysters and mussels, or smaller fish like sardines. 🥫 Buy in larger quantities where possible to reduce packaging waste. And don't forget to take your reusable shopping bags! #Food #SustainableFood #Sustainability

DS Smith unveils drypack solution in U.S. market to help seafood processors phase out plastic containers at Seafood Expo North America/Seafood Processing North America Steven Rose says, “DS Smith is excited to provide the North American seafood industry with a proven, 100% recyclable, fiber-based box that meets uncompromising standards for transporting fresh fish. By shipping empty DryPack seafood boxes flat at a lower price – and moving customers away from non-recyclable EPS boxes and the waste disposal fees those boxes generate – we can give seafood processors an opportunity to increase efficiency and reduce their supply chain costs along with their carbon footprint.” Norwegian DS Smith customer, Alf-Gøran Knutsen says, “Our packaging in corrugated board is a win for both the environment and our brand.” Mike Touhill Read more: https://lnkd.in/gzWUafuX

The Surfrider Foundation just released our Ocean Friendly Foodware Guide 2.0, designed to equip restaurants with the tools to avoid greenwashing and choose the best ocean-friendly products for their businesses. Components of the Ocean Friendly Foodware Guide 2.0 include: 🌊Updated definitions of common labels and buzzwords 🌊A decision matrix to help review products and avoid greenwashing 🌊Case studies of real Ocean Friendly Restaurants 🌊Buying guide with new products categorized as 'best choice,' 'good alternative,' and 'what to avoid' Learn more about our Ocean Friendly Restaurants Program at surfrider.org/ofr #OceanFriendlyRestaurants

After a brief hiatus for a family visit to the UK, Greenwash of the Week is back. This example is from the signage outside a restaurant in London. The beef I have with this is literal: it's an Argentinian steak restaurant. Now, in this context, we obviously wouldn't expect all sorts of disclaimers and substantiation. If you do go to their website, you can see the restaurant does have a clear social and environmental sustainability strategy; from targets on employing members of disadvantaged communities to MSC-certified seafood and choosing locally-sourced produce. There is also an acknowledgement that beef production is in itself a huge issue, and they have a commitment to measuring the restaurant's carbon emissions through the supply chain. This is addressed through 'various offsetting projects' (not specified). These efforts are important, but I still feel that advertising a restaurant that sells beef (and imports it half way across the world) as 'one of the most sustainable' options is disingenuous. These kind of simple messages stick, and it'd be easy to latch onto this thinking that you really are making a more sustainable choice by eating there. Perhaps you are, compared to some other beef producers, but as a category, it will never be 'one of the most sustainable.' I know demand for beef won't die overnight, and to ensure a just transition, nor should it. But the science is very clear on the devastating environmental impacts of the beef industry, and that we should be consuming less. A net zero commitment without a clear, realistic plan on how to achieve it (from a highly problematic sector) shouldn't be advertised to consumers as an example of sustainable practice. Perhaps we need a kind of universal disclaimer that in general, animal products have a higher environmental impact than others - at least to put claims in context of the bigger issues. I'd love thoughts on this – am I being too harsh? How do we balance the need to consume fewer animal products with the needs of the people currently working in the industry? #sustainability #greenwashing #greenwashoftheweek

Coffee shops in New Zealand are making a sustainable switch! Local companies Wellington Milk and Kaipaki Dairies are installing milk taps to help reduce waste. By removing milk cartons from their supply chain, they are avoiding 800 cartons per week. Not only is this good for the environment, but customers are also reporting that the milk tastes better this way. The milk comes in 10- and 20-liter glass containers that fit on tap. Customers can buy the milk and bring back their empty washed bottles, which are then cleaned and refilled. It's a win-win for everyone! The link to the article is in the first comment. #sustainability #ecofriendly #NewZealand