Sustainability & Environment

Regenerative agriculture — farming practices that improve soil health, biodiversity, and ecosystem function rather than just maintaining productivity — has emerged as significant element in sustainable foodservice supply chains. Understanding the framework supports informed sourcing and customer-facing communication.

Sustainable packaging design — the systematic approach to packaging considering environmental impact across the lifecycle — has become foundational concept for foodservice procurement. Understanding sustainable packaging design supports informed B2B procurement decisions and customer-facing communication.

Per- and polyfluoroalkyl substances (PFAS) — the ‘forever chemicals’ — have become central to foodservice packaging procurement decisions. Understanding the chemistry behind PFAS, why it persists, and where it appears in foodware provides foundational context.

Microplastics — plastic fragments under 5mm that pervade environments and food chains globally — represent emerging concern in foodservice context. Understanding microplastic sources, foodservice contributions, and reduction strategies supports informed B2B sustainability programs and customer-facing communication.

B Corp certification has become a meaningful differentiation for foodservice operators committed to social and environmental performance. Understanding what the certification actually requires — and how packaging procurement fits in — is the foundation for B Corp strategy.

Scope 1, 2, and 3 emissions categorization is the foundational framework for corporate carbon accounting. For B2B foodservice operators increasingly asked to report carbon footprints, understanding the scopes is essential for credible reporting.

Carbon sequestration — the capture and long-term storage of atmospheric carbon — has become central to climate strategy. For B2B foodservice operators evaluating compostable packaging environmental claims, understanding sequestration provides framework for evaluating bio-based material carbon stories.

Material Recovery Facilities (MRFs) are where collected recyclables actually get sorted and processed. Understanding how MRFs operate provides essential context for evaluating recycling claims and how compostable packaging interacts with the recycling stream.

Net zero — the framework for balancing greenhouse gas emissions through reduction and offsetting — has moved from corporate sustainability frontier to mainstream foodservice consideration. Understanding net zero fundamentals supports informed sustainability strategy, customer-facing communication, and procurement decisions.

Anaerobic digestion is the controlled biological process that breaks down organic waste in oxygen-free conditions, producing biogas (methane) and digestate. For B2B foodservice operators, understanding anaerobic digestion clarifies how it differs from aerobic composting and where it fits the broader waste management picture.

Zero waste restaurant operations aim to eliminate or minimize landfill-bound waste through systematic prevention, reuse, recycling, and composting. The framework combines purchasing strategy, operational practices, and end-of-life waste management. Understanding zero waste fundamentals supports informed operational decisions.

US recycling has gone from Earth Day idealism to industrial-scale waste management to systemic crisis since the 1970s. Understanding how the current system actually developed — and why it’s now failing — provides context for the broader compostable packaging direction.