General Mills released its 2018 Global Responsibility Report, outlining the company’s approach to creating environmental, social and economic value in the countries where it operates. The progress made by General Mills in 2017 demonstrates the company’s long-term commitment to protect and restore the resources upon which its business and communities depend, with an increased focus on improving the resiliency of its supply chain.
Community Coffee Company announced that its Coffee Service Division has moved to new sustainable ThermoLite cups.Made from paper and recycled content, these eco-friendly cups use less material, energy and waste than previous cups.
Ninety percent of the world's fisheries are either fully fished or overfished, so it’s more important than ever to diversify the seafood supply chain. In an effort to do just that, the James Beard Foundation (JBF) has announced a new Sustainable Seafood Partnership.
Since launching with 24 products in 2016, US Foods has expanded its Serve Good program to more than 300 offerings across a myriad of categories: seafood, organic, non-GMO, animal care, responsible disposables or waste reduction, and more.
Ethics On the Go, a new report from Culinary Visions Panel's Mindful Dining Initiative project, finds younger consumers to have increased expectations for ethical snacks and grab-and-go foods. In this study, 1,500 U.
In support of its Vision To Be the Best Food Company, Growing a Better World, The Kraft Heinz Company released its inaugural corporate social responsibility (CSR) report, which reveals the global food company’s CSR strategy and goals and announces a new commitment to transition to 100 percent cage-free eggs in all global operations by 2025.
Kellari owner, Stavros Aktipis announced that his Greek restaurant in NYC now boasts a completely sustainable menu. Aktipis’ unwavering interest in the ecological health of the planet along with the knowledge of where our food comes from is what brought about this nearly year-long transition.
National nonprofit Chefs Collaborative, founded by influential chefs including Alice Waters, Rick Bayless, and Mary Sue Milliken, announced its new What Waste initiative following the organization’s 8th Annual Chef Summit in Atlanta September 9-11.
Diners at The Depot now have the opportunity to help make the world’s seafood supply chain more sustainable. As the first Alabama restaurant to fully qualify for the James Beard Foundation’s Smart Catch program, The Depot has committed to serving seafood fished or farmed through environmentally responsible practices.
Restaurant-goers are inundated with information, from the farm their vegetables came from to the way their beef was raised. But the most difficult thing to provide details about is seafood.“One of the most challenging places on the menu to feel you have transparency is seafood.
To invest in long-term sustainability and to strengthen its supply chain partners, S&D Coffee & Tea is continuing its valued partnership with Conservation International (CI).To date, S&D has worked with CI on a number of initiatives including developing a set of coffee sourcing principles and a scorecard that are compatible with both trading company technical assistance/monitoring programs and certification standards.
S&D Coffee & Tea, the largest coffee and tea manufacturer and supplier to restaurants and convenience stores in America, recently hosted Raíz Connect—the first meeting of its kind. The event brought together nearly 50 active supply chain partners from across the Americas (Brazil, Colombia, Costa Rica, Nicaragua and Peru) who have helped make S&D’s Raíz Sustainability platform a success.
Farmer Bros. Co., a national coffee roaster, wholesaler and distributor of coffee, tea and culinary products, today released its 2016 Sustainability Report, demonstrating significant advances in using sustainable practices throughout its supply chain.
Sustainability isn’t just an idea for Birdsong Brewing, it’s a mission.And one that will pick up considerable power later this summer: Birdsong Brewing will add solar panels to the brewery roof in August.
Waste not, want not. Or so the cliché goes.But whether it’s parents admonishing children to clean their plates or commercial food enterprises extracting maximum output from the plants and animals that comprise the food supply, there’s a renewed sensitivity to issues of food waste and sustainability.