A focus on waste minimisation has become commonplace in many sectors of the economy over the last decade. "Where there’s muck, there’s brass" may be a bit of a cliché, but wherever entrepreneurs have been able to make good money out of somebody else’s (or their own) waste, market forces tend to get the job done – albeit in very different ways – all around the world.
The first World Menu Report, launched in January 2011, highlighted a key global consumer issue - the overwhelming need for the provision of more information about food when eating out of home. This second report looks at an equally important consumer concern: the sustainability of out-of-home dining.
