Chipotle's latest 'Cultivating Thought' series will feature Augusten Burroughs, Aziz Ansari, Amy Tan and others

Chipotle Mexican Grill today announced the second installment of its "Cultivating Thought" author series with 10 new and original essays written to be featured on its cups and bags.

FEATURES


The latest green trend: Compostable containers

With the growing popularity of compostable products, they now come in all shapes and sizes to match the diversity of restaurant cuisine, including bowls, plates, hinged containers and more.

Panera, Chipotle set sustainability standards by starting small, thinking big

The biggest opportunities to save come with packaging and waste initiatives.

Duncan Hines Amazing Glazes -- old technology in new packaging

What makes Duncan Hines' new Amazing Glazes so "amazing?" Does it represent new technology? Or do the glazes represent a new application of an old technology? First of all, the new vanilla and chocolate glaze products are amazingly simple to...

Commentary: Coffee wars shift to oatmeal

Foodservice giants have upped the ante on menu competition, and McDonald's recent introduction of oatmeal is the perfect example.

Starbucks marks milestone with new logo

In celebration of its 40th anniversary, Starbucks has altered its iconic logo, removing the company name from the label that showcases its memorable mermaid flanked in black. Instead, the mermaid is taken out of the cup’s dark circle and is...

Coffee innovation from Starbucks

Darrel Suderman, founder of the Food Innovation Institute, gives Starbucks' VIA ready-brew offering a 5-star salute.

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%...

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 foodservice operator to do?  Here are a few tips to get you started: 1.

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...

2006 restaurant show wraps up

The 2006 National Restaurant Hotel & Motel Show offered big-time speakers and trendsetting technologies. Even if you attended, you probably didn't see everything.   

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NEWS


Shane's Rib Shack giving away food, merchandise in December

Throughout December, Shane's Rib Shack customers will receive one Holiday "Wait & Win" Game Piece featuring food and merchandise prizes.

Foodservice Packaging Institute's annual Trends Report shows market shifts

Packaging trends include continued interest in sustainable products.

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.

Menchie's introduces color-changing cups, Harvest Pumpkin flavor

The cups, which reveal hidden colors and designs when filled with frozen yogurt, will be available throughout the month of October..

Starbucks selects winner in fan-created cup contest

Starbucks has selected a winning design for a new reusable tumbler from more than 4,000 entries in its #WhiteCupContest.

Foodservice packaging providers expect volume growth for limited-service concepts

According to an annual survey conducted by the Foodservice Packaging Institute, foodservice packaging converters, raw material and machinery suppliers, foodservice distributors and operators expect sales growth this year. As part of the survey, more than 80 FPI members, including members...

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.

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....

Chipotle unveils original essays on its packaging

Chipotle Mexican Grill today launched its “Cultivating Thought” author series, a new program that features original essays written by authors, actors and comedians on its restaurant packaging. According to a news release, the program was created in partnership with New...

Smithfield introduces cook-in-bag pulled pork product

Smithfield Foodservice has introduced a new Cook-in-Bag Smoked Pork Butt for restaurant operators who want to serve a pulled pork product without adding extra equipment. According to a news release, pulled pork menu items increased by 45 percent between 2008...

Study claims NYC's proposed Styrofoam ban will add to foodservice costs

On the heels of a court ruling overturning the ban on large sodas, another proposal from New York City Mayor Michael Bloomberg and his administration is under fire from some in the foodservice industry. The proposal to ban polystyrene foam,...

Vacumet launches compostable alternative to foil packaging

Vacumet Corp. has launched its new compostable metallized packaging papers, geared toward the quick-service and fast casual restaurant segments.

Report: Kids' meals purchases down 6 percent last year

Kids' meals with toys are no longer the draw they once were for the restaurant industry's youngest customers, according to The NPD Group, a market research company. NPD's foodservice market research reports that restaurant visits that included an order for...

Garbanzo Mediterranean Grill introduces compostable plates

Denver-based Garbanzo Mediterranean Grill has announced the introduction of compostable entrée plates and Level 1 recyclable plate lids as part of its ongoing eco-friendly initiative. The 24 oz. entrée plates are made from bamboo pulp and are similar in size to the restaurant concept’s previous plates.

Pret A Manger joins NYC recycling pilot program

Global Green USA is looking for fast casual and quick-service restaurants to participate in a 150-store pilot project in New York City. The project's mission is to inform the design of a cost-effective, national recycling solution for foodservice packaging. The...

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