Featured Publications
Features, News & Blogs
What else can I get you?If you're like most operators, you'll be making some changes to your menu in the coming months. According to the Wall Street Journal, Applebee's has revamped about 80 percent of its menu over the past two years, while more than half of T.G.I. Friday …
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 …
Native American diet as an orphanBacteria adjust to their surroundings, as do viruses, with sometimes shocking ease. Bacteria amend their diet to survive. For mammals, the ability to adjust to their surrounding food supply is also a matter of survival. Their metabolism may have to …
The young green consumerIf 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 changeOn 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 trendAs 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 …
I’d like the ‘green’ packaging pleaseI'm often asked by foodservice operators and consumers: What sustainable single-use foodservice products should I use to serve food and beverages? Which products are the greenest? The short answer is that there isn't an easy, one-size-fits-all …
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Embracing sustainability best practices can be a great way to differentiate your restaurant. Look here for ideas to attract the growing number of consumers who prefer to spend their money with businesses that demonstrate social responsibility.

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