Recently there has been some particular insight that has been given into the fact that Americans really do not know how much food it is exactly that they waste. In more detail to this particular aspect itself by some estimates in particular up to half of all of the food that is produced on the planet two billion tons of it is wasted before it ever reaches a stomach.

Key Takeaways:

• By some estimates, up to half of all the food produced on the planet—about 2 billion tons—is wasted before it ever reaches a human stomach
• many Americans are shockingly unaware of their own roles in contributing to the problem
• About one-third of Americans—30 percent—say that they “don’t create any food waste.”

“About one-third of Americans—30 percent—say that they “don’t create any food waste.””

https://www.qsrmagazine.com/news/survey-americans-dont-know-how-much-food-they-waste

What are restaurants doing to attract their customers’ attention? It all has to do with the breakfast menu and a little bit of creativity. These ideas enhance the fact that breakfast is not only the most important meal of the day, but also the most appealing to restaurant customers around the world. What are those creative flairs and enhancements restaurants are doing to keep you interested?

Key Takeaways:

• Analysts at The NPD Group report that breakfast has been the only daypart to see consistent traffic growth over the past few years, and that morning-meal visits grew about 5 percent in 2015.
• It’s no wonder that foodservice operators are rushing to explore and exploit the morning daypart.
• Diner interest has prompted restaurateurs to ratchet up creativity as they position their breakfast menus to address a wide range of consumer demands.

“Diner interest has prompted restaurateurs to ratchet up creativity as they position their breakfast menus to address a wide range of consumer demands. It’s about around-the-clock convenience.”

http://nrn.com/food-trends/restaurants-ratchet-creativity-breakfast