by Seth Combs | Jun 22, 2026 | Sustainability
This is the final post in our series on cradle-to-cradle thinking in foodservice. We covered the loop, how composting works, and how food waste gets processed. Now the practical question: if you run an operation and you want to actually close your loop, how do you do... by Seth Combs | Jun 22, 2026 | Sustainability, ESG
This is Part 3 of our series on cradle-to-cradle thinking in foodservice. Part 2 explained how composting works and why home and commercial aren’t the same. Now we widen the lens: once food waste and compostable packaging leave the bin, where do they go, and... by Seth Combs | Jun 22, 2026 | Sustainability
This is Part 2 of our series on cradle-to-cradle thinking in foodservice. In Part 1 we covered the loop in broad strokes. Now we get into the part everyone nods along to but few people can actually explain: how composting works, and why where you compost changes what... by Seth Combs | Jun 22, 2026 | Sustainability, ESG
This is the first post in a series on cradle-to-cradle thinking in foodservice. We are going to walk through what it means, why food waste sits at the center of it, and how compostable products and on-site digestion fit together. No product pitch this time. Just the... by Seth Combs | Jun 22, 2026 | ESG, Sustainability
Most procurement decisions about disposable products come down to two numbers: price per case and how fast it ships. The environmental impact of those products almost never shows up on the same spreadsheet, mostly because nobody has put it in front of the buyer in a... 