Posts in Wine and Dine
Sustainable restaurant practices: Äss Bar: We sell day old bread

The amount of food waste created by the Hospitality industry is shocking. Over the past decade, Craft House has challenged industry leaders to adopt methods to reduce food waste. This Zurich Bakery takes a common practice at home (eating day old bread) and uses it to help reduce food waste and change consumer behavior.  

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The death of farm to table (the term, not the concept)

Read our blog: www.HOTELSMag.com, 5/25/16, by Yvette Jong, Craft House LLC "Greenwashing” continues, and the latest culprit is the unverifiable and overuse of “farm to table” concepts. That’s right - wooden counter tops, rustic furniture, baskets of irregular veg, craft paper placemats, and use of the term in your concept brief don’t define the philosophy, and aren’t serving it any justice.

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The Good Samaritan Food Donation Act

You don't have to be worried about liability if you want to do the right thing and donate leftover food to charity. Be responsible, and know the law will be there to protect you. The text below is from FoodtoDonate.com

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Building private clubs for profit

Gone are the days when private clubs were adorned with dusty old portraits of a huntsman and his hound. Gone are the days where sherry is being served at all hours of the day in the library, and steak and kidney pie is the top seller on the menu.

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