Restaurants are going green and implementing sustainable practices to conserve energy and provide healthier offerings. As restaurants race toward trends the millennial generation embraces, environment- and animal-friendly initiatives are picking up speed.
Food waste is a fact of the restaurant business, and for something that cannot be completely avoided, the toll it takes is steep. Food waste has a spectrum of consequences that spans the erosion of profits to negatively impacting the ecosystem and harming the sustainability of the planet.
In our business, every morsel has been bought and paid for, and its value lies in its resale, not its position at the bottom of a trash can.
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.
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It is not often in the QSR industry, that one decision can positively impact so many touch points in restaurant operations.
The National Restaurant Association’s Conserve sustainability initiative announced NatureWorks LLC, supplier of renewably sourced materials, as a new program sponsor.
AEB emphasizes that restaurants must jump on the group's preferences for locally grown, sustainably raised and non-processed foods.
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.
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.
In collaboration with the Costa Rican Coffee Institute, the company will release a decade of agronomy research available for commercialization.
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.
'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.'
New bake-at-home pizzeria Bake425˚ has set up shop at 345 Park Avenue, Glencoe, Illinois with a grand opening celebration scheduled for Feb. 21.
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.
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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.