Bite-Size Your Sustainability Efforts - SAM Magazine
March 10, 2025
Portion control. Massanutten Resort, Va., also reduces waste by focusing on controlling portion sizes. The resort has sourced vessels that promote consistency and easy-to-portion practices, and it is testing the idea of removing costly and high-maintenance condiment stations. Rather than a buffet of condiments and piles of produce, the team is engineering its menus. For example, Massanutten’s chefs work hard to come up with signature offerings, such as a creatively but intelligently crafted sandwich or salad that does not need a condiment station to complete the meal.
Read the full article here.