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