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Sustainability

Darden Announces Improvements to Animal Welfare Policy

Darden Restaurants, Inc. today announced an animal welfare policy that encourages higher welfare outcomes for farm animals in its supply chain. As part of the policy, Darden intends to form an external Animal Welfare Advisory Council that the Company will leverage to continually ensure its animal welfare program is based on best available science and industry-wide practices, including developments in outcomes measurement and reporting.

Impossible Foods Boosts Sustainability Across Key Metrics

Impossible Foods publishes a comprehensive life cycle assessment on Impossible Burger 2.0, the food tech startup’s award-winning, plant-based meat.When consumers buy an Impossible Burger instead of a burger from cows, they reduce their impact across every significant environmental category, including land-use, use of freshwater, greenhouse gas emissions, and aquatic pollution from runoff.

Trim Food Waste, Trim the Bottom Line

At Denver-based chain Snooze, food waste reduction is a multipronged effort. There is only one trash bin in each kitchen with multiple compost bins posted at each workstation. A quinoa bowl on the menu uses a ham broth that’s actually a byproduct of roasting pork overnight.

Red Lobster Eliminating Plastic Straws by 2020

Red Lobster announced Monday that it will begin offering plastic straws only upon request starting in November and will begin to replace plastic straws with an eco-friendly alternative straw by the end of 2020.

How Plastic Straws Became Restaurant Enemy No. 1

Give a Sip. #stopsucking. Strawless in Seattle. The campaigns may go by different names, but they’re all working toward the same result: reducing the number of plastic straws used by consumers across the world.

Fish Fraud Sweeps Over the Restaurant Industry

Chef Robert Wiedmaier is an avid fisherman and has been out on boats with his seafood suppliers. He’s checked out the processing plants in Alaska where much of his fish comes from. He has a top-notch relationship with his fishmonger.

Hacking Sustainability is No Sweat

Sustainability is no longer considered a buzzword of the moment; it’s an ecological and financial necessity. Trimming waste, sourcing carefully, and making the most use of each ingredient are principles everyone should live by, but essential within the restaurant industry where more than 11.

Perdue Farms Aims to Enhance Animal Welfare Standards

For the third consecutive year, Perdue Farms continues its collaborative and transparent journey to change the way it raises chickens, addressing growing public concerns over broiler welfare. On July 11 and 12, Perdue brought together animal care experts, representatives of animal welfare advocacy groups such as the Humane Society of the United States and Compassion in World Farming; animal care researchers; leading retail and foodservice customers such as Blue Apron and Wegmans; and Perdue farmers at the third Annual Perdue Animal Care Summit to share updates on the company’s advancements in animal care and garner feedback from the groups.

Impossible Foods Details Strategic Roadmap

Impossible Foods published its 2018 impact report, an annual update on the food tech startup’s mission, business and strategic roadmap.Impossible Foods makes meat directly from plants—with a much smaller environmental footprint than meat from animals.

Red Lobster's Mission to Better the Seafood Industry

If you ask diners across America to pinpoint their seafood joint, many would say Red Lobster. This is especially true in landlocked states and markets without coastal independents. But how often is this the follow-up question: Is the seafood served responsibly sourced? One of the cloudiest supply chain conversations in foodservice, Red Lobster has diverted heavy resources to better seafood-purchasing since its founding in 1968.