Sustainability

Compass Group USA Aims to Reduce Food Waste by 25 Percent

Compass Group USA announced a commitment to reduce 25 percent of its food waste by 2020 from a 2016 baseline. This commitment is made in an effort to combat the negative environmental, social, and financial effects of food waste.

Inside America's Most Egg-Conscious Restaurant

When El Pinto Restaurant Farm decided to create an egg production program at its Albuquerque, New Mexico, location, sustainability already fit in with the restaurant’s ethos. Owned and operated by twin brothers John and Jim Thomas, the 1,000-seat restaurant has focused on self-sufficiency—whether growing produce in greenhouses on the property or creating salsa and green chili sauce at its own production facility—throughout its 55-year history.

CIA Collaborates in New Robotics Innovation Effort

The U.S. Department of Defense (DoD) awarded $80 million to a national public-private partnership in which The Culinary Institute of America is a collaborating member. The Advanced Robotics Manufacturing (ARM) Innovation Hub is receiving the five-year grant to further the development of robotics.

21 Sustainability Practices for Your Restaurant

47. Work with farms that have minimized food waste at the point of harvest, like incorporating stems into produce mixes, or have optimized the use of natural resources, like growing second-crop kale, which requires 50 percent less water.

The Top 5 Supply Chain Trends for 2017

Leading cost reduction specialists Consolidated Concepts announced the top five restaurant supply chain trends for 2017. In the coming year, labor costs will continue to challenge restaurant operators even though food costs stabilize.

Yellowstone's Mammoth Dining Room Earns 4-Star Green Certification

It seems only appropriate that the Mammoth Dining Room is the first restaurant in the national park system to ever earn the coveted 4-Star Green Restaurant Association certification, given Yellowstone National Park is also the first national park in United States (established in 1872).

New Mexico's El Pinto Restaurant Now Animal Welfare Approved

The flock of laying hens at the El Pinto Restaurant Farm is now certified as Animal Welfare Approved—making it the only restaurant in the nation to have a Certified AWA laying hen program on restaurant property, and the largest restaurant in North America to serve Certified AWA eggs.

Foraging for Cocktail Ingredients

Richard Woods hasn’t nixed many ingredients for use in his cocktails at the Duck & Waffle restaurant in London, England, but he drew the line at ants. At least initially: “I said. ‘There’s no way I’m putting an ant into a drink.

Lessons In Leftovers

In June, five of the top Bay Area chefs collaborated on a “Waste Not, Want Not” dinner, held at The Perennial in San Francisco. Organized by the Natural Resources Defense Council (nrdc), the benefit had a two-fold goal: to raise money and to showcase a stellar meal made largely using leftover foods.

NYC's Kellari Taverna Partners with Monterey Bay Aquarium

New York City restaurant Kellari Taverna announced a formal partnership with the Monterey Bay Aquarium Seafood Watch program, committing to serve only seafood caught or farmed in ocean-friendly ways.Seafood Watch empowers consumers and businesses to make choices for healthy oceans.

Survey: Americans Don't Know How Much Food They Waste

By some estimates, up to half of all the food produced on the planet—about 2 billion tons—is wasted before it ever reaches a human stomach. Yet, according to a survey by the International Food Information Council (IFIC) Foundation, many Americans are shockingly unaware of their own roles in contributing to the problem.

Texas Chef Marcus Paslay is a Food Purist

There aren’t many chefs I’d send into my grandmother’s kitchen, but Marcus Paslay is one she would have loved. That’s because they’d see eye to eye on what it means to be cooking from scratch.

Is the Grain Left Over from Brewing Really Spent?

It started out as a simple curiosity. After picking up a brewing kit, I thought to myself, “Heck, I might as well try to brew a batch of beer.” Soon after, the culinary side of my brain was piqued.

Woods Hill Table Makes Good on the Farm-to-Table Promise

Kristin Canty planned to open a small diner in her hometown of Concord, Massachusetts, one of those New England towns where the farms historically outnumber the restaurants. Local sourcing was going to be her gospel and she wanted like-minded eaters to finally discover a place they could dine without guilt.