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.
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.
The Fast Casual Top 100 Movers & Shakers ranks the top concepts, people, technology, menu and innovation trends that impacted the segment in 2011.
Starbucks' third annual Cup Summit features Tim Hortons' participation, focuses on existing challenges in achieving 100-percent recycled goal.
Burger joint eyeing expansion through nontraditional units.
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...
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.
During election season candidates jockey and vie for position - looking for the edge over the other candidates. Battle plans are drawn.
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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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...
The company expects an additional 30 locations to open by the end of 2015.
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.
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.
Polystyrene foam is not recyclable, and can interfere with recycling and waste reduction efforts by contaminating other recyclables.
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.
Research reveals that the majority of restaurants surveyed by the National Restaurant Association recycle, use compact fluorescent lighting and purchase recycled materials.
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 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...
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 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 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...
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 (No. 8) is part of the U.S.
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.
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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...