This RNZ article delves into the social etiquette and hesitations around asking for a doggy bag when dining out — and why that hesitation could be costing us, both financially and environmentally.
While doggy bags aren’t a fit for every customer, or business, as Restaurant Association CEO, Marisa Bidois, says in the article, it is important to reinforce the practical steps that can be taken to reduce food waste across the hospitality sector.
Through our Kai Keepers programme, which is also highlighted in the article, we’re working with hospitality businesses to normalise these kinds of conversations and support solutions that help reduce waste without compromising the dining experience. It’s a small change that can make a big difference.