Trends and Insights

Find out how Nestlé Professional has gone greener and cleaner—and how you can, too. These simple, practical ideas produce big savings.

No matter how much space, budget, or time you have to allocate to reducing waste, you can start to make changes today.

Certain types of food place more strain on the environment due to their water or land requirements, carbon footprint, agricultural chemicals, biodiversity concerns, or other environmental pressures. 

Today many customers are also interested in your waste reduction efforts, as they begin to realize the environmental costs of waste. In this first issue of Planetpro, we will take a look at this topic and show you some practical ways you can manage waste.

Dinner is served, but waste reduction doesn’t end here. There are several steps you can take to prevent or cut back on waste as you serve the meal and clean up after your guests.

Demanding times require swift innovation. The kind EDWINS, a training and fine-dining operation, did. They went to 100% takeout and delivery in about one day. Read how.

Tasty food, instantly available—that’s the essence of Grab-and-Go. Expand your onsite takeout program for instant results. We have 12 things you must know, here.

The Global Alliance for YOUth has announced today that 10 million young people have been supported since joining forces at the World Economic Forum in Davos 2019. 

Shared values bind a company together. At Nestlé Professional and its parent companies that means an emphasis on employee health, safety, and wellness. It also means supporting the professional development of each individual. Read more about how we share your values.

We believe in giving back to the community. Read about how volunteers from the Nestlé Professional Customer Innovation Campus recently spent a day living that commitment.

We wanted to get to know our 2019 Grand Prize winner a little better, so we asked him a few questions. See what Dan likes about Stouffer’s and how he reacted when he first found out he won a trip to Italy!

Nestlé Professional Corporate Executive Chef Alex Dino brought holiday cheer to kids staying at Boston Children’s Hospital. Chef Dino helped the children build gingerbread houses and made everything a little more festive for the kids and their families.