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.

FEATURES


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...

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...

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%...

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 compostable items could...

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NEWS


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.

EVOS celebrating Earth Day all month

EVOS has announced its first month-long celebration of Earth Day (officially April 22). The chain is hosting activities, educational sessions and promotions throughout April to showcase its passion for sustainability. For many years, EVOS has marked Earth Day with free organic milkshakes.

Energy efficiency project launched in California restaurants

A pilot project has been launched in California to promote energy and water efficiency at restaurants. The project, designed by Demand Management Installation Services (DMIS) and the Food Service Technology Center, an energy efficiency program for foodservice funded by Pacific...

Souplantation/Sweet Tomatoes earns Green Restaurant Association certification

Garden Fresh Restaurant Corp., parent company to Souplantation and Sweet Tomatoes, announced its sustainability initiatives and Green Restaurant Association certification. Garden Fresh is the largest restaurant chain in the nation to be certified by the Green Restaurant Association. The company...

SCA napkin line earns sustainability certification

SCA, a global hygiene company and makers of the Tork brand of away-from-home (AFH) paper products, has attained certification on its line of napkins from the Biodegradable Products Institute (BPI), one of the largest independent compost certification groups in North...

Marketing sustainability: A consumer-centric approach

Eighty-nine percent of consumers in the United States are participating in the world of sustainability, according to new research from The Hartman Group. Tamara Barnett presented the group's new findings during the Truitt Bros. Northwest Discovery Tour session, Marketing Sustainability....

Boloco restaurants become GRA 2-star certified

In March 2008, boloco became the first fast casual chain in New England to become a Certified Green Restaurant by the Green Restaurant Association (GRA). But when boloco found out an even higher level of certification could be achieved –...

NRA survey finds more restaurants recycling

Roughly two-thirds of the nation’s restaurateurs have recycling programs as part of their sustainability efforts, according to a new study conducted by the National Restaurant Association in partnership with Georgia-Pacific Professional. The research, a survey of 500 restaurant operators released...

GE Capital’s WattWise helps restaurants cut energy use

GE Capital has launched a new mobile application, WattWise, to its franchise restaurant operator customers in the U.S. WattWise analyzes the energy consumed by the lighting currently installed in a restaurant, then estimates the savings operators can achieve if they...

NRA collaboration aims for zero waste

The National Restaurant Association is collaborating with the Atlanta-based Zero Waste Zone program to identify best practices, create resources and measure the impact of perishable organics waste-management efforts in the restaurant industry. The program, which has been in existence for...

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