The Bama Buzz的动态

Introducing a plant-based menu is more than a culinary trend—it's a strategic move towards sustainability in the hospitality industry. By offering plant-based options, we can reduce our environmental footprint, cater to health-conscious guests, and lead the way in sustainable dining. are you seeing this to happen in near future? #Sustainability #PlantBased #Hospitality #EcoFriendly #GreenInitiatives #Networking

Discovering the Future of Sustainable Dining: Edible Cutlery In a world where sustainability is paramount, edible cutlery has emerged as a game-changer, offering a delicious solution to the mountains of plastic waste generated by disposable utensils. As a passionate advocate for eco-friendly living, I've embarked on a journey to explore the realm of edible tableware, and I'm excited to share my findings with you. Edibles by Jack: A Tasteful Revolution First up, Edibles by Jack, a brand that transforms horsd'oeuvres into an unforgettable experience with their GMO-free, all-natural edible spoons. Available in 18 flavors, these spoons are not just functional but a delightful addition to any appetizer or dessert. Their texture is akin to a thin cracker, making them easy to bite into and enjoy. Perfect for catering, dinner parties, or a gourmet touch at restaurants, these spoons add a unique flair to your culinary creations. IncrEdible Eats: Everyday Sustainability Next, IncrEdible Eats, a brand that caught the eye of Shark Tank investors, offers a range of spoons and forks made from a blend of wheat, oats, corn, chickpeas, and brown rice. These utensils are designed for daily use, holding up well against hot soups and soft foods alike. With flavors like vanilla, chocolate, and black pepper, they bring a new dimension to your meals. Whether you're enjoying a burrito bowl or creamy mac n' cheese, IncrEdible Eats has you covered. TwentyFiftyFork: Durability Meets Eco-Consciousness Lastly, TwentyFiftyFork, founded by a bioengineering alumnus, presents a line of compostable and biodegradable forks and spoons. Made from natural grains and water, these utensils are robust enough for hot or cold foods. While not as palatable as their counterparts, they offer a guilt-free alternative to plastic, perfect for those looking to reduce their environmental impact. As we navigate the path to a greener future, edible cutlery stands out as a testament to innovation and sustainability. From the pioneering efforts of Narayana Peesapaty to the modern brands like Edibles by Jack, IncrEdible Eats, and TwentyFiftyFork, the movement towards edible tableware is gaining momentum. Join me in supporting these eco-friendly initiatives and experience the joy of sustainable dining. Source:Foodandwine website #foodscience #SustainableLiving #EdibleCutlery #EcoFriendlyDining #Innovation

?? Today we are discovering our use-case 3 about the #reusable #bowl for #takeaway #food ?? ? It is led by Vytal | The reuse system, founded in Germany and today the global operating system for reusables and the software solution for circular economy. ? It is about the development of a 3-compartment PBT bowl with a transparent PP lid to be used to serve take-away food in collective catering. ???? ? The creation was carried out in several stages : - In the first phase of the project, Vytal has gathered opinions from their current restaurant and canteen partners. Most of them were satisfied?with the already existing two-compartment bowl but they mentioned that they often need a separate small container for sauces, salads or dips. ?? ?? - Therefore, Vytal decided to design the 3-compartment bowl. ?? This way, they will reduce even more #single #use #packaging, since at the moment?they do not supply sauce and dip containers. In addition, the processes?will be easier for partners, because they only need to process?one container instead of several.? - Vytal plans to implement the three compartment bowl in #canteens in Paris, first. The canteen partners are already informed and are planning?the implementation. - It is important to mention that the new container will not substitute?the two compartment bowls completely. It will be an addition for meals with three items. ? How are the bowls being returned ? - Usually, end consumers pick up their take-away food at the participating canteens. The food gets wrapped in #reusable #containers upon ordering. - After consumption, the containers are being #returned by the end consumers. Then, they will be cleaned and are ready for the next cycle ???? - The process will be the same with the three compartment bowls. Thus, there will be no changes in processes compared to the already existing bowls! - We will measure the cycles of the containers along the way.? IPC - Centre Technique Industriel de la Plasturgie et des Composites??ACTIA, le réseau fran?ais des Instituts techniques de l'agro-alimentaire?LNE?CTCPA - Centre Technique Agroalimentaire?Vytal | The reuse system ETERNITY SYSTEMS?Uzaje?KNAUF INDUSTRIES?Grupo AUSOLAN?Smurfit Kappa?Echobrand?The University of Sheffield?Technological University of the Shannon?Asevi Home Brands?Dawn Meats?AIMPLAS · Technological Institute of Plastics?Searious Business?Plasmion Christeyns Buddie-Pack - contribution to the EU plastics strategy?is a Horizon Europe project on reusable plastic packaging, funded by the EU, and coordinated by?IPC - Centre Technique Industriel de la Plasturgie et des Composites ?? More info:?https://lnkd.in/eehQD8XT #reuse #circulareconomy?#plasticpackaging?#sustainability?#europe

Our report about plant-based transition among hotel, restaurant and fast-food chains is now available in English! Project 1882s focus is that companies not only need to increase the proportion of plant-based protein but also make sure to reduce their purchases of meat - both red AND white meat. We see that some companies on their own choose to say no red meat and instead invest heavily in increasing sales of chicken in particular. A completely unreasonable transition that means that more animals need to suffer in unsustainable factory farms. Please read more through the link and reach out if you have any questions or thoughts ?? #project1882 #djurensr?tt #plantbasedprotein #plantbased #sustainability #factoryfarms

How the Wine You Choose Can Help You have an Eco-Friendly?Home

Go Green — Drink Lite Wine? I always wondered how you could buy a relatively good bottle of wine in Canada, sourced from France, South Africa, New Zealand or Australia for a cost of less than $20, when it had been shipped halfway around the globe! ?????????? Globe & Mail - Christopher Waters on Wine: What’s behind the wine trade’s resolution to reduce the weight of glass bottles? The production, packaging and transport of glass bottles contributes 30 to 60% of wine's carbon footprint. Sustainability is one of the biggest focuses of the wine business. Most countries and regions have adapted wide-scale measures, such as Napa Green, Sustainability Code of the Chilean Wine Industry or Sustainable Winegrowing Ontario, that govern soil to bottle issues regarding climate action, environmental stewardship and social-justice matters. But few of these certifications extend to the biggest contributor to wine’s carbon footprint (estimated to range from 30 to 60 per cent) – the production, packaging and transport of glass bottles. Recently, the use of heavy-weight containers for wine has come under increased scrutiny as the wine trade is calling attention to the use of “bodybuilder bottles” to add a perception of quality to their flagship wines. Earlier this month, esteemed wine writer Jancis Robinson spoke to the members of the Circle of Wine Writers about more ecological forms of packaging and the advantages of lightweight wine bottles. Last week, Napa Valley-based writer and educator Karen MacNeil announced she would no longer write about wines that come in “massive, heavy bottles.” This isn’t a new subject for the wine world, but it’s notable that recent messages are aimed at consumers as much as the industry. Robinson first wrote in 2006 about the actual and environmental price paid for heavy bottles considering the energy and raw materials needed to manufacture, and then to transport them before and after use. Soon after, she started including bottle weights as part of reviews on JancisRobinson.com. “If we can make consumers aware of the downside of heavy bottles, we will be doing the planet a service,” Robinson explained during the Circle of Wine Writers online discussion. This topic is making news again owing to an October, 2023, agreement between retailers, such as Laithwaites, Waitrose and Whole Foods Market, to reduce their average bottle weight to less than 420 grams by the end of 2026. The news release from industry body Sustainable Wine Round Table reported the average bottle weight today is approximately 550 g. Lighter glass requires less raw material, specifically less sand, a non-renewable resource, which is melted together with other ingredients that determine the properties of the container.

Any ways to make wine more sustainable and affordable?——Bag-in-Box! ??People love wine. So much so, in fact, that when you combine the top five countries, the annual amount of wine drank weighs more than the Eiffel Tower. What is one way to make wine more sustainable and affordable? Bag-In-Box! Bag-in-boxes are ideal packages for table wines that don’t need to age. In a bag-in-box package, wine stays fresh for up to six weeks as the remaining wine has no contact with the outside air, so there’s no hurry to drink it all in one sitting once it’s open. As an added benefit, consumers don’t need a corkscrew to open their boxed wine. No need to worry about a broken cork. ??As wine producers look to reduce their carbon footprint, it is prudent to substitute bottled wine with more eco-friendly and lighter bag-in-box wine. The top wine producing countries do not match up one-for-one with the top wine drinking countries, meaning the wine on your table likely took a long journey to get there. Compared to bottled wine, boxed wine lessens environmental and financial costs of transportation. The lightweight packaging of bag-in-box wine also reduces packaging waste compared to heavier wine bottles. ??It’s easy to see why bag-in-box wine is growing in popularity. Being lighter, the box is more easily transported for an array of outdoor activities, generally holds more wine and isn’t breakable. And for the Eco-conscious consumer, it has a lower carbon footprint. Bag-in-box wine market is fresh and growing. ??Bag in Box (Aseptic) BIB is the abbreviation of bag in box. The package is composed of flexible bag body made of various materials and external box made of cardboard. The bag body is equipped with a tap like switch, which is convenient to open and take out. The unique design can let the liquid flow out and prevent the air from entering, thus prolonging the storage time of products. ??The content of the article is sourced from the internet. If you have any questions, please contact me to delete it!click here( www.zeadn.com.cn). If you are interested in our products about bag-in-box, please click on the website below. ( https://lnkd.in/ekZz6vMm)

?? Embracing Eco-Friendly Dining: Introducing the Banana Leaf Plate! ?? We're thrilled to announce a green revolution in our dining experience: the Banana Leaf Plate! Why Banana Leaf? Banana leaves have been used for centuries in various cultures as natural, biodegradable plates. They offer a unique blend of sustainability and tradition, making them the perfect choice for eco-conscious dining. By using banana leaves, we reduce our carbon footprint and support sustainable farming practices. The Experience Imagine enjoying your favorite dishes served on a fresh, clean banana leaf. Not only does it add a touch of natural elegance to your meal, but it also enhances the flavors! Banana leaves are known to impart a subtle, earthy aroma to food, enhancing your dining experience www.tobainternational.com [email protected] #BananaLeafPlate #SustainableDining #EcoFriendly #GoGreen #ReduceWaste #Biodegradable #NaturalPlate #GreenLiving #EarthFriendly #EnvironmentallyFriendly #ZeroWaste #PlantBased #OrganicEating #HealthyChoices #SustainableLiving #ClimateAction #GlobalWarming #SaveThePlanet #GreenFuture #RenewableResources #EthicalEating #EatClean #FarmToTable #HealthyPlanet #ConsciousConsumerism #GreenProducts #NatureLovers #Biodiversity #CleanEating

Join us on Saturday 10 August, for our second Kitchen Alchemy workshop. We’re going to get into the delicious world of pickles, exploring ways to use, preserve and enjoy unexpected abundance or those scrappy leftover parts of vegetables that sometimes get forgotten in the back of the fridge. Run by food system and low-waste cooking champion Fiona Smith from MAKE Studios Melbourne and STREAT's eco-chef Chris Locke, this workshop will teach you practical skills to fight food waste, and help you understand how individual actions can add up to big positive changes. It’s part of our collaboration with Moving Feast Victoria, a network of social enterprises and socially-minded businesses collaborating for a connected, fair and regenerative Victorian food system. So why are we – a company of strategic and service designers – teaching cooking workshops? It’s a good question, and one we’ve been asked a few times throughout our collaboration with Moving Feast. In short, it’s about putting behaviour change theory into action: creating opportunities to shift people’s behaviour when it comes to food waste, by teaching new skills, increasing their understanding of the opportunities to make changes, and addressing their perceived capability through experiencing how easy these changes are to make. This helps set people up for success so they can be equipped to confidently have an impact. Last year, our Open Sauce collaboration with Moving Feast was shortlisted for a Victorian Premier’s Sustainability Award, for Circular Economy Innovation. One part of our contribution to Open Sauce was a series of practical behaviour change workshops, just like this one. Maybe you carved pineapples with us, or made stock paste from veggie scraps? We hope you can join us at the Moving Feast Kitchen on 10 August. And if you can’t come and cook with us, but want to learn more about how we’re working in the food waste and circular economy space, reach out! We’d love nothing more than to connect and collaborate with even more amazing people in this space. #WarOnWaste #CoolerthanCompost #MovingFeastVic #QueenVictoriaMarket? #VicGoesCircular #WarOnWasteAu?

Are you taking a step in the right direction to become a more sustainable restaurant? We invite you to explore our #sustainability checklist to identify effective strategies for waste reduction. Take a look - https://ow.ly/RUeK50TSytY #MahoneyEnvironmental #UsedCookingOil