Food Service Firms Cut Waste as Sustainability Demand Rises
Food service firms are reducing waste amid rising demand for sustainable meals, with 80% of APAC consumers willing to pay more for sustainability. Climate change and supply chain challenges are driving innovation through collaboration among food service operators, suppliers, and technology providers. Efforts include improving shelf life, reducing packaging waste, and utilizing ingredient efficiency technologies, such as cocoa reduction to lower costs while maintaining quality, all aimed at minimizing food waste and emissions.
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