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Are you serving flexitarians?
	After a decade of intense meat worship, chefs are procuring, preparing and serving vegetables with the same love and attention they previously reserved for Ossabaw pork or grass-fed marrow bones. If you're not vegetarian or carnivore, what are you …
Local: The ins, the outs and the details
	We hear the term local tossed around pretty loosely nowadays. While it's popping up on just about everything with a price tag (local business, locally owned, locally operated, locally whatever), there is no place more popular to tout the term local …
Election Day
	During election season candidates jockey and vie for position - looking for the edge over the other candidates. Battle plans are drawn. Counter moves anticipated. But what happens if a candidate comes out of nowhere who has such a unique positioning …
The young green consumer
	If you want to know what's happening, or will be happening, in the area of sustainability, look no further than America's college and university campuses. That's where sustainability practices and attitudes are being shaped for the new green …
Moyer: Remember, 4 on the Door!
	The first time I heard Richard Young – the director of education for Pacific Gas and Electric's Food Service Technology Center – say, "You want to save on refrigeration? Just remember 4 on the door," it instantly sunk in. This catch …
A sea change
	On one day in 2008, more than a half-million volunteers in 100 countries collected 11.4 million items of trash along the world's waterways. What were the top two items collected? They were cigarettes/filters at 28% and plastic bags at 12% of the …
Planning store layouts? Consider the recycling and composting trend
	As I travel the country, I see more and more operators, universities, airports and hotels collecting recyclables and compostables. If you're planning new stores – or renovating existing ones – think about how collection of recyclable or …
A four-step approach to expanding recycling and composting
	Without consistently available infrastructures to support recycling and composting of foodservice packaging products, the vast majority of these products end up in landfills. You want to be greener, but with the infrastructure hurdles, what's a …
Making the right choice from the single-use ‘menu’
	Ever stare at a menu for an eternity and still find yourself unable to make a decision? Maybe you weren't sure of your own priorities that day or maybe you simply didn't have enough information. Making the right choice on which cups, plates, bowls …
Coffee chains ramp up cup recycling efforts
	Although the coffee space has become more crowded, some leaders in the segment have shifted attention to the cup rather than the bean, and collaboration rather than competition. Starbucks, for example, was recently joined by Tim Hortons for its …