A new guide called “Food that doesn’t cost the earth” by the LWARB’s Advance London team and the Sustainable Restaurant Association aims to reduce negative climate change. These tips outlined in the guide will help food establishments to affect their bottom line more efficiently. The 7 key areas in this guide can help any restaurant that is serious about tackling climate change by making small changes to their menu and business practices. The goal is to eliminate waste and create a circular economy.
- A new guide aims to help food producers adopt more sustainable practices.
- The plan covers seven areas, and might also help businesses recover from future catastrophes like the current pandemic.
- The guide was authored in collaboration with several chefs who support a greener food movement.
“Food production is globally one of the major contributors to damaging climate change emissions”
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