Sustainability plan kitchen ingredients 1.8 billion a year no longer burn

Taipei restaurant a year actually dropped the value of the ingredients up to 18 million! Since purchasing excessive, improper storage and other factors, many restaurants can not effectively control the ingredients wastage. Hsing Wu University of Technology, Unilever and dining survey released today and the "Sustainable Kitchen" program, Unilever suggested restaurants, should be well-designed menus, learning to use digital control of ingredients, kitchen management to increase quality, to avoid ...Sustainability plan kitchen ingredients 1.8 billion a year no longer burn