The purpose of this article is to discuss the future of foodservice waste
management. First, the evolution of environmental concerns in the United States is
presented. Trends and future research topics for foodservice waste management
are then discussed, and the need for a "metabolic restaurant" is proposed by the
authors. Finally, the authors contend that foodservice operators and consumers
must jointly address the societal demand for conservation, preservation, and
restoration of ecologically and consumer friendly foodservice facilities.
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