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.
The bakery-cafe chain is on a 'mission to help fix a broken food system.'
See More »
More than 20 winners showcased energy-saving, time-saving equipment to help restaurant operators' bottom lines.
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...
Proceeds up to $1 million will benefit the Chipotle Cultivate Foundation.
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.
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.
Customer demand for Fairtrade certified coffees continues to be strongest on college and university campuses in Canada.
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...
The webinar, sponsored by the US Department of Agriculture, will offer information on reducing food waste through food donation.
Research reveals that the majority of restaurants surveyed by the National Restaurant Association recycle, use compact fluorescent lighting and purchase recycled materials.
Chipotle Mexican Grill announced today its chef and music line-up for Cultivate Dallas-Ft. Worth, scheduled for Oct.18 at Lake Carolyn near Irving, Texas.
See More »
Native Foods Café announced today its newest giveback program, "Native Pals," a long-term partnership with Mercy For Animals, The Surfrider Foundation, and Farm Sanctuary. "We are so excited to align with these three groups," Native Foods Co-owner Andrea McGinty said...