Starbucks recognized by EPA

November 2, 2010

The U.S. Environmental Protecton Agency has announced that Starbucks has increased its ranking to No. 4 on the EPA's National Top 50 list of the largest green…

The young green consumer

by Kim Frankovich — VP of Sustainability, Solo Cup Company

If you want to know what’s happening, or will be happening, in the area of sustainability, look no further than America’s college and university campuses.

Freshii lands in Houston

October 14, 2010

Continuing a suite of debuts across the U.S., fast casual chain Freshii celebrated another grand opening in Houston's Energy Corridor District in early…

Moyer: Remember, 4 on the Door!

by Chris Moyer — Manager, Conserve, National Restaurant Association

The first time I heard Richard Young – the director of education for Pacific Gas and Electric’s Food Service Technology Center – say, "You want to save on…

2010 Fast Casual Summit Presentation: Tomorrow Never Dies

Tomorrow Never Dies covers the relationship of food safety and sustainability, and how consumer awareness is increasing in regard to both.

The dos and don'ts of green restaurant marketing

Restaurant sustainability requires reevaluating your operations to find ways to conserve resources and be more efficient. Convey this to customers.

A sea change

by Kim Frankovich — VP of Sustainability, Solo Cup Company

On one day in 2008, more than a half-million volunteers in 100 countries collected 11.4 million items of trash along the world’s waterways. What were the top…

Caribou Coffee reaches coffee-certification milestone

September 13, 2010

Caribou Coffee's regular espresso is now 100 percent sourced from Rainforest Alliance Certified farms, an achievement that brings its full line of coffees to…

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…

UFood Restaurant Group moves to cage-free eggs

August 23, 2010

UFood Restaurant Group Inc. has announced that it joined the growing national "sustainable food" movement through switching to cage-free eggs.

A four-step approach to expanding recycling and composting

by Kim Frankovich — VP of Sustainability, Solo Cup Company

Fast Casual Executive Summit to shake up industry segment

July 26, 2010

With the theme of Shaken, Not Stirred, the 2010 Fast Casual Executive Summit has been designed to take restaurant-industry operators out of their comfort zones…

Truitt's Northwest Sustainability Tour set for Oregon's Willamette Valley

July 21, 2010

Foodservice professionals are recognizing the critical alignment of people, the planet and the plate, and responding with new management and sourcing…

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…

Corner Bakery Cafe launches Get Fresh summer program

June 29, 2010

In alignment with the growing garden movement spearheaded by First Lady Michelle Obama, Corner Bakery Cafe has introduced its “Get Fresh” program and announced…

Truitt Bros. creates new all-natural vegetarian chili

June 17, 2010

Truitt Bros. has unveiled its all-natural vegetarian chili, certified sustainable and free of additives and preservatives. The chili features a fresh medley of…

Chipotle announces naturally raised barbacoa beef

June 6, 2010

Chipotle Mexican Grill has announced that all of its barbacoa beef, a spicy shredded meat, is now naturally raised, bringing its total of naturally raised beef…

Shades of green

There's a little mudslinging and a lot of confusion surrounding organizations that help restaurants operate more sustainably. So what does each really stand…

Chipotle announces naturally raised barbacoa beef

by

June 6, 2010

Chipotle Mexican Grill has announced that all of its barbacoa beef, a spicy shredded meat, is now naturally raised, bringing its total of naturally raised beef…