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.
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.
The biggest opportunities to save come with packaging and waste initiatives.
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.
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.
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.
It is not often in the QSR industry, that one decision can positively impact so many touch points in restaurant operations.
J. Dean Loring believes the 'better burger' bubble is here.
If Rooster Soup Co.'s crowdfunding effort gets off the ground, its profits will be donated to helping those in need.
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The bakery-cafe chain is on a 'mission to help fix a broken food system.'
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.
As You Sow, a San Franciso-based nonprofit organization that promotes environmental and social corporate responsibility, released a new report, "Waste and Opportunity 2015: Environmental Progress and Challenges in Food, Beverage, and Consumer Goods Packaging."
The Mediterranean concept is the first national franchise to earn the certification for nutrition and sustainability.
Starbucks last week introduced its new animal welfare-friendly practices, which the Humane Society of the United States is calling "perhaps the most extensive of any restaurant chain." HSUS CEO Wayne Pacelle said Starbucks' policy is especially comprehensive because it includes...
Among its successes: 91 percent of Panera's pork supply is antibiotic-free, 80 percent of is beef is grass-fed and 100 percent of its chicken is antibiotic-free.
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.
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.
Packaging trends include continued interest in sustainable products.
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.
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.
The better burger brand, helmed by the Wahlburg brothers, will use only Canadian beef in its Toronto restaurant.
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...
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...
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...
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Proceeds up to $1 million will benefit the Chipotle Cultivate Foundation.