The sustainability shift

by Valerie Killifer — senior editor, NetWorld Alliance

Five (easy) tips and ideas to help operators create a sustainable restaurant.

New blog to discuss restaurant sustainability

October 20, 2009

Sustainable Foodservice Consulting, publisher of the Web site, sustainablefoodservice.com, has announced the launch of its new blog, The Sustainable Shift…

Truitt Bros. features farm-to-table pumpkin pie mix

October 15, 2009

A lackluster pie pumpkin harvest for two years running has meant a short supply of pumpkin puree and pie filling for a few producers in some parts of the…

Truitt Bros. manufacturing plant earns Food Alliance certification

October 5, 2009

Truitt Bros. Inc., a shelf-stable, custom food manufacturer, has announced that it has received third-party certification for its Oregon-based Special Products…

One restaurant chain makes a commitment to sustainable products

Laughing Planet, a quick-service restaurant chain in Oregon, is committed to offering nutritious food made with sustainable ingredients. It turned to Truitt…

Sustainability: A New Track To Profit (Slides)

Sustainability: A New Track to Profit. Industry leaders provide testimony and advice on how to develop a restaurant with proper sustainability. Download the…

Presented by Fast Casual Executive Summit

Fast Casual Executive Summit: Tough times bring operators together

by Valerie Killifer — senior editor, NetWorld Alliance

The most successful brands are opening up to one another as the industry awaits signs of recovery.

Part II: NRA outlines industry imperatives

The association's new strategic plan tackles issues from food safety to profitability and sustainability.

Summit sessions to focus on brand leadership

by Valerie Killifer — senior editor, NetWorld Alliance

The Fast Casual Executive Summit will look at how operators can continue to lead as they emerge from a year of change.

Health-food advocates upset over organic study

August 5, 2009

A story in the Seattle Times has health-food advocates questioning the validity of a recent British report that found organic isn't more or less nutritious…

Chipotle becomes first restaurant to receive platinum LEED certification

July 8, 2009

DENVER — Chipotle Mexican Grill has announced that it has been awarded Platinum level LEED certification by the U.S. Green Building Council (USGBC) for its…

Chipotle expands local produce program

May 17, 2009

DENVER, Colo. — Chipotle Mexican Grill will expand its local produce program this summer, purchasing at least 35 percent of at least one bulk produce item in…

Le Pain Quotidien remains true to its roots

Belgian fast casual incorporates sustainability throughout its operation.

Starbucks debuts online Global Responsibility Report

April 22, 2009

SEATTLE — Starbucks has launched its new Global Responsibility Annual Report on the company's Shared Planet Web site, the company has announced. Visitors to…

NRA Show to highlight sustainability practices, trends

April 19, 2009

CHICAGO — The 2009 National Restaurant Association Restaurant, Hotel-Motel Show, being held May 16-19 at McCormick Place in Chicago, will provide attendees…

Brand profile: Pita Pit

Joining the green movement reaps savings, recognition and franchises.

Boloco banks on green

March 1, 2009

Chain Leader: Boston-based burrito concept Boloco uses its certification by the Green Restaurant Association to build its reputation as a green pioneer. The…

Webinar: The restaurant sustainability cycle: How responsibility translates to quality

Join two experts in the field as they answer questions for the restaurant industry about sustainability.

COVER: What is sustainability?

February 3, 2009

It's more than just a buzzword, and it's resonating with your customers   

Truitt Bros.: A profile in sustainability

February 3, 2009

The family-owned company is an industry leader in education and advocacy