MAD Greens marks 10 year anniversary with giveaways

Since it's launch 10 years ago, the chain has served up more than 200 tons of spring mix, 1.9 million heads of romaine lettuce and 60 tons of spinach, most of it locally sourced.

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.

Is it possible to deliver fine dining experience for $10?

Frank Klein, CEO of Asian Box, thinks it's possible. The Asian concept sources sustainable ingredients, makes its own sauces and butchers its own meat.

Reducing food waste can improve the bottom line and the environment

A study commissioned by the Food Waste Reduction Alliance found that approximately 80 billion pounds of food are discarded into US landfills every year, with restaurants accounting for 37 percent of that waste.

Greener planet, more green in the pockets

Au Bon Pain reduced its carbon footprint, looks to shave up with 13 percent off its energy bill by monitoring and analyzing its energy usage.

Mission Foods leapfrogs competitors with plastic ship boxes

It is not often in the QSR industry, that one decision can positively impact so many touch points in restaurant operations.

Burger Lounge CEO: Almost any food type can be 'fast casualized'

J. Dean Loring believes the 'better burger' bubble is here.

Federal Donuts hopes to kickstart 'radical' hospitality with partnership

If Rooster Soup Co.'s crowdfunding effort gets off the ground, its profits will be donated to helping those in need.

Panera commits to ‘clean ingredients’ by 2016

The bakery-cafe chain is on a 'mission to help fix a broken food system.'

2014 Kitchen Innovation winners

More than 20 winners showcased energy-saving, time-saving equipment to help restaurant operators' bottom lines.

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NEWS


Restaurants' commitment to sustainability influencing younger customers

New research from Packaged Facts finds that sustainability initiatives are increasingly important to restaurant consumers. According to the Future of Foodservice: Food and Beverage Menu Trends & Opportunities report, women and higher-income consumers are especially receptive to menu claims that promote sustainability.

Foodservice Packaging Institute's annual Trends Report shows market shifts

Packaging trends include continued interest in sustainable products.

NRA selects LeanPath for food waste prevention program

The National Restaurant Association has chosen LeanPath Inc., provider of automated food waste monitoring systems, as its preferred supplier for the company's Conserve sustainability program.

Chipotle Cultivate Foundation awards $500,000 grant to the International Rescue Committee

The IRC's MicroProducer Academy helps refugee farmers adapt existing agricultural skills to an urban American environment and marketplace while improving their access to locally-grown foods.

Wahlburgers' first franchise opens in Toronto

The better burger brand, helmed by the Wahlburg brothers, will use only Canadian beef in its Toronto restaurant.

Study: Restaurant customers want conscious, convenient brands

New research from the Culinary Visions Panel found that restaurant consumers now want more than just good food, value and service when they dine out. They're also more likely to choose an establishment that treats their employees well and supports...

Tork adds five dispensers to Xpressnap Signature line

SCA, maker of the Tork brand, has added five new dispensers as part of its Xpressnap Signature line – Blue Tabletop, Green Tabletop, Blue Stand, Green Stand and Gray Counter. According to the company, these new colors and styles support...

‘Artisan fast’ pizza and salad concept plans franchise expansion

St. Louis-based Crushed Red Urban Bake and Chop Shop, which recently introduced its "Artisan Fast” concept to franchisees, will open six new restaurants within the next four and a half years in the Denver and Boulder, Colorado, areas, through a...

Chipotle hoping to scare up bucks for charity with Boorito fundraiser

Proceeds up to $1 million will benefit the Chipotle Cultivate Foundation.

Corner Bakery Café recognized for sustainability efforts

Each Corner Bakery Cafe uses, on average, 14.5-percent less energy and saves more than 52,000 kilowatt hours a year, equal to eliminating over 80,000 miles driven by an average passenger vehicle.

Chipotle sponsoring 100 school gardens through partnership

The effort will focus on creating or supporting 100 school gardens in Austin, Texas; Boston; Dallas; Denver; Long Island/northern New Jersey; Louisville, Kentucky; Miami; Orange County, California; Phoenix and San Diego.

Starbucks will serve Fairtrade expresso exclusively on Canadian campuses

Customer demand for Fairtrade certified coffees continues to be strongest on college and university campuses in Canada.

Restaurant Technologies rolls out mini-portable oil solution

Restaurant Technologies Inc. has introduced a new mini-portable oil solution to fit the needs of commercial kitchens that are challenged with the need to haul fryer oil long distances from one kitchen to the next or from the kitchen to...

NRA to participate in US Food Waste Challenge webinar

The webinar, sponsored by the US Department of Agriculture, will offer information on reducing food waste through food donation.

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.

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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.