Blog
Insights on food waste reduction, sustainability, and hospitality trends.
ESG Reporting Is Coming for Hotel F&B: What Leaders Need to Have in Place
Corporate clients, ownership groups, and regulators are all asking hotels the same new question: show us the numbers. Here's what F&B leaders need to measure before the RFP asks.
By BetterTable
Sustainable Banquets and Buffets: A Practical Playbook for Event-Heavy Properties
Banquets and buffets generate the most concentrated food waste in hospitality — and the fastest wins. Concrete tactics for forecasting, service design, and the final 30 minutes.
By BetterTable
Building a Sustainability Culture in Hotel F&B Teams (That Survives Staff Turnover)
Posters and pledges don't change kitchens — routines do. A practical look at how hospitality leaders embed sustainable practices into daily service, onboarding, and recognition.
By BetterTable
The True Cost of Food Waste in Hotels — and Why Most F&B Budgets Miss It
Food waste quietly drains 4–10% of a hotel's food purchases. Here's how the losses hide across the F&B operation, and how leading properties turn them into margin.
By BetterTable
BetterTable Among 9 Foodtech Innovators Selected by the Canadian Food Innovation Network
BetterTable has been selected as one of 9 foodtech companies by the Canadian Food Innovation Network (CFIN) for innovative approaches to solving Canada's food system challenges.
By BetterTable
Beyond the Stars: Understanding MICHELIN and the Rise of Sustainable Gastronomy
A deep dive into what MICHELIN ratings mean for the hospitality industry, how the Green Star is reshaping fine dining, and what hotel restaurants can do to lead the sustainability charge.
By BetterTable
Stay Updated
Get food waste prevention tips and industry insights in your inbox.