Raising the bottom line: Why restaurants should reduce packaging footprint, increase recycling


New advances in technology and a more general awareness of the sustainability movement has resulted in a greater emphasis on the social-responsibility aspect of re-use, recycling and reducing food waste.


4 for 15: 4 speakers, 15 minutes each, limitless knowledge

Three fast casual restaurant operators and other experts share their insights about the industry and how they've found success and value in it.

Navigating the crossover: Fast casualization of the restaurant industry

Switching into fast casual dining requires more than getting food to the table quicker. It demands new strategies from menu decisions to customer experience elements.

Building the brand culture: It’s all about empowering employees

Establishing a 'cult' philosophy in building a robust brand culture isn't a bad thing. In fact, it's one of several valuable and viable approaches.

Supply Chain: How Millennials have changed everything

The latest generation of food lovers, millennials, have brought a unique perspective to the industry with greater demand for fresh and organic products and sustainability.

FCES15: Stay on trend with the latest food trends

Tastes and trends in food change and evolve rapidly. What may have been an innovative concept last year may be exactly the wrong one now.

FCES15: Real estate decision requires lots of homework, data insight

As any business owner knows the location decision can sink the business or be the foundation of initial success and growth. But it involves much more than negotiating a lease or property purchase.

6 practices of a 'really, truly, green restaurant'

Chains have taken on a Greener Corporate Responsibility clause.

Are you following the 12 dos and don'ts of restaurant financing?

Although there is no secret recipe for raising funds to open a business, there are some practices that should always be followed and even more to avoid.

3 ways to use technology to identify food waste

Waste is especially prevalent in restaurants, where diners leave about 17 percent of their food uneaten.

Why sustainable packaging is a 'must have' for restaurant success

Two food trends are proof that restaurants must embrace sustainability in packaging.

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Report: Sustainability top trend in foodservice packaging

The Foodservice Packaging Institute's 2015 Trends Report reveals foodservice operators are looking for environmentally friendly packaging and customization techniques to differentiate products.

SCA launches drive-thru napkin dispenser in North America

SCA, the producer of the Tork brand of away-from-home professional hygiene products, announced the launch of the Tork Xpressnap Drive Thru Napkin Dispenser.

Foodservice Packaging Institute releases resource guides on foodservice packaging

The Foodservice Packaging Institute released a set of free resource guides designed to provide accessible, factual information on foodservice packaging

PizzaRev announces ‘Celebrate the Sauce’ campaign

PizzaRev announced it has launched its "Celebrate the Sauce" campaign to recognize a successful harvest of the tomatoes used to make its organic tomato sauce.

The Melt expands to Colorado with five new locations

The fast casual restaurant is opening stores in another state for the first time since its inception.

Vitaligent, GE Capital spend $11M to buy Jamba Juice units

GE Capital allotted $11 million for Vitaligent to acquire 77 Jamba Juice Units

Tijuana Flats partners with AUA Equity

The fast casual Mexican restaurant’s parent company, Tijuana Flats Holdings, has partnered with AUA Private Equity Partners.

New filters promise to 'lower water costs, reduce kitchens' carbon footprint'

Restaurants in Connecticut, Rhode Island and the New York City boroughs of Brooklyn, Queens and Staten Island now have access to a money- and energy-saving clean technology.

NatureWorks to sponsor NRA compost program

The National Restaurant Association’s Conserve sustainability initiative announced NatureWorks LLC, supplier of renewably sourced materials, as a new program sponsor.

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.

Robeks debuts sustainable maple water smoothies for hydration and health

L.A.-based Robeks Fresh Juices and Smoothies debuted three new Fitness Smoothies made with maple water, specialty water extracted from the raw sap of maple trees.

Starbucks to unveil decade-long research benefiting 'more than a million farmers' globally

In collaboration with the Costa Rican Coffee Institute, the company will release a decade of agronomy research available for commercialization.

11% mortality rate of cage-free hens not solely due to cage-free housing, WAP says

By going cage-free, food businesses can also stay at the forefront of market trends, since several major corporations – including Burger King, Starbucks, Aramark, and Unilever – have proactively committed to transition to sourcing only cage-free eggs over the next several years.

Coalition for Sustainable Egg Supply hen housing study found 'trade-offs' for each system

'Depending on the goals and perspectives of a food production company, egg producer or other food system stakeholder, those trade-offs may be weighed differently.'

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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.