Running a restaurant is a multifaceted operation that involves juggling many different aspects to achieve success. This episode of the Restaurant Growth Show Podcast focuses on a crucial aspect of any restaurant's success: reducing costs and minimizing food waste in an environmentally friendly way. Special guest Savannah Seydel, the Vice President of Sustainability and Impact at Better Earth, shares her insights about the circular economy, regenerative agricultural practices, and the legislative landscape for packaging. Savannah also shares practical tips for implementing composting practices and achieving sustainability goals without skyrocketing costs. The hosts end the episode by discussing the marketing benefits of implementing these practices.
00:36 Understanding the Circular Economy
02:16 Exploring Better Earth and Sustainable Packaging
03:23 Regenerative Agriculture and the Restaurant Industry
06:38 Navigating Greenwashing and Authentic Certifications
08:59 Implementing Composting Practices in Restaurants
11:37 Legislative Changes and Cost Implications for Sustainable Practices
20:32 Conclusion and Contact Information
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