What to know if your brand wants to dump styrofoam

Christina Donahue, president of Dining Alliance, offers up tips and advice to fast casuals interested in tossing styrofoam for more eco-friendly containers and…

The latest green trend: Compostable containers

by John Krebs — President, Axis Purchasing

With the growing popularity of compostable products, they now come in all shapes and sizes to match the diversity of restaurant cuisine, including bowls…

Duncan Hines Amazing Glazes -- old technology in new packaging

by Darrel Suderman — President, Food Technical Consulting

What makes Duncan Hines' new Amazing Glazes so "amazing?" Does it represent new technology? Or do the glazes represent a new application of an old technology?

Planning store layouts? Consider the recycling and composting trend

by Kim Frankovich — VP of Sustainability, Solo Cup Company

As I travel the country, I see more and more operators, universities, airports and hotels collecting recyclables and compostables. If you’re planning new…

A four-step approach to expanding recycling and composting

by Kim Frankovich — VP of Sustainability, Solo Cup Company

Making the right choice from the single-use ‘menu’

by Kim Frankovich — VP of Sustainability, Solo Cup Company

Ever stare at a menu for an eternity and still find yourself unable to make a decision?  Maybe you weren’t sure of your own priorities that day or maybe you…

I’d like the ‘green’ packaging please

by Kim Frankovich — VP of Sustainability, Solo Cup Company

I’m often asked by foodservice operators and consumers: What sustainable single-use foodservice products should I use to serve food and beverages? Which…