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

▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬ 

Audio Podcast Links

Spotify | Apple | Google | Amazon | RSS

Leave your suggestions for new topics in the comments! We read every single one. 🙂 

▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬ 

Connect with us on social media

LinkedIn | Facebook | Instagram | TikTok

▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬ 

👋 ABOUT Dynpricing Technologies

Hi, we're Dynpricing Technologies, the dynamic pricing solution tailored for restaurants. Optimize your menu pricing to maximize profitability and cater to a diverse clientele.

Check us out: https://dynpricing.ai