Native Foods to save 100M gallons of water

Native Foods Café and the Surfrider Foundation have collaborated for their inaugural “Veg Pledge,” which seeks to save 100 million gallons of water.

FEATURES


Does your restaurant have a 'water issue'?

With sustainability now a top trend this year, it could be time for all restaurants to incorporate environment-friendly practices into their business plans.

Waste not, want not, profit more

In our business, every morsel has been bought and paid for, and its value lies in its resale, not its position at the bottom of a trash can.

Is your restaurant green?

Even though going green may cost more than conventional items, consumers are willing to pay more for the opportunity; for them it is not an indulgence but a necessity.

Fast Casual releases 2012 Top 100 Movers & Shakers

The Fast Casual Top 100 Movers & Shakers ranks the top concepts, people, technology, menu and innovation trends that impacted the segment in 2011.

Coffee chains ramp up cup recycling efforts

Starbucks' third annual Cup Summit features Tim Hortons' participation, focuses on existing challenges in achieving 100-percent recycled goal.

EVOS co-founder discusses being healthy before it was trendy

Burger joint eyeing expansion through nontraditional units.

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? The...

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 than in food.    And with good reason.

Election Day

During election season candidates jockey and vie for position - looking for the edge over the other candidates. Battle plans are drawn.

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 consumer and...

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NEWS


Changing menus prove new consumer attitudes

AEB emphasizes that restaurants must jump on the group's preferences for locally grown, sustainably raised and non-processed foods.

EnviroPure receives NRA innovation award, expected to save restaurants 400 gallons of water a day

Commercial foodservice and plumbing product manufacturer T&S Brass and Bronze Works announced the National Restaurant Association awarded the company the Kitchen Innovations Award for its new EnviroPure ozone recirculation option.

BURGERFI announces 30 additional stores, winners of franchise award

The company expects an additional 30 locations to open by the end of 2015.

New eco filter to help restaurants earn green certification, save on gas bills

Next Step Living, provider of home energy solutions in the Northeast, today announced it is entering the commercial energy-efficiency market by launching the Eco Thermal Filter System designed to help restaurants save on gas bills.

Tech, choice among driving consumer trends for 2015, says NRA

It's not surprising that today's restaurant consumer expects restaurants to offer technologies which make the dining experience as frictionless as possible, and prefers restaurants whose offerings support what's important to them.

After July 1, NYC will say goodbye to polystyrene foam single-use packaging

Polystyrene foam is not recyclable, and can interfere with recycling and waste reduction efforts by contaminating other recyclables.

Snappy Salads switches to paper straws

The brand is making the switch in an effort to cut down on the amount of plastic waste that makes its way to the ocean.

More restaurants adopting green practices

Research reveals that the majority of restaurants surveyed by the National Restaurant Association recycle, use compact fluorescent lighting and purchase recycled materials.

District of Columbia bans polystyrene food, beverage containers

The Washington Post reports that Washington, D.C. lawmakers voted Tuesday to ban the use of plastic-foam food and drink containers by 2016.

Chipotle increasing purchase of locally grown produce in 2014

Chipotle Mexican Grill announced today it will purchase more than 20 million pounds of locally grown produce in its restaurants this year, up from its 2013 goal of 15 million pounds. "We are changing the way people think about and...

Cascades launches environmentally-friendly food packaging line

The packaging company Cascades recently announced the launch of Respak, a new environmentally-friendly food packaging line. Unlike commonly used polycoated cardboard, Respak is made from 50 percent recycled fibers and is recyclable and compostable, according to a company press release....

Au Bon Pain expands energy management program

Au Bon Pain has expanded installation of SiteSage, an enterprise-level energy and asset management system, to cafes in Boston, New York City and Washington, DC, according to a recent press release. “Au Bon Pain’s vision is to reduce the impact...

LeanPath releases latest food waste prevention system

LeanPath Inc., specialists in food waste prevention systems, announced the availability of its next-generation food waste measurement solution — the LeanPath 360 Food Waste Prevention System. The LeanPath 360 Food Waste Prevention System consists of the LeanPath Tracker 2.0, a...

Starbucks introduces sustainable hot sleeve

Today, Starbucks Coffee Company, LBP Manufacturing and Henkel announced the availability of EarthSleeve, a new hot-cup sleeve that integrates proprietary technology that enables a reduction in overall material usage while at the same time increasing the post-consumer content. These adjustments...

Starbucks listed on EPA's Top 50 green organizations

Starbucks (No. 8) is part of the U.S.

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Going Green concepts, applications and programs on Fast Casual.