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.
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.
Forty percent. That’s the amount of food produced in the U.S. that the USDA estimates will end up in landfills, even as one in eight Americans go hungry. And LeanPath, a food waste tracking and management company, has found that 4 to 10 percent of food purchased by a foodservice operation is discarded before even reaching the guest.
We’ve all heard the saying “a penny saved is a penny earned.” But when it comes to energy, the truth is closer to “a penny spent is a penny earned.” Owning and managing a restaurant can mean big spending, so implementing the best energy management strategies is essential for long-term saving.
Sustainable Restaurant Group (SRG) announced Thursday the completion and launch of its Carbon Calculator tool, which was created to determine the company’s carbon footprint and the offsets required to neutralize its affect on the environment.
Once an unsexy topic ushered to the sidelines, food waste is steadily moving into the limelight as chefs welcome the challenge of creating tasty dishes with scraps.In February, Balzac Wine Bar in Milwaukee, Wisconsin, joined the legion of waste disruptors with a unique proposition: Every Sunday from 10 p.
Farmer Bros. Co., a national coffee roaster, wholesaler and distributor of coffee, tea and culinary products, confirmed that its sustainability targets to reduce greenhouse gas (GHG) emissions across its roasting and administrative operations have been reviewed and approved by the Science Based Targets Initiative.
Use less water, switch to LED lights, keep the refrigerator doors closed —green tips like these may seem obvious to restaurant owners, but they are difficult to execute day in and day out, particularly across multiple restaurant locations.