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Sustainability

Charleston Gets on Board with “Trash Fish” Dinner

Five top Charleston, South Carolina, chefs are collaborating to present the area’s first Trash Fish Dinner—dinner crafted around fish that some restaurants might consider trash—in hopes of bringing attention to underappreciated fish that are both plentiful in the region and delicious.

NRA Show Highlights: Rooftop Gardens, Alternative Foods

There’s nothing unusual anymore about a chef or restaurant having a garden to provide herbs and veggies as food and drink ingredients. It’s a hyper-local aspect of the farm-to-table movement and its companion move toward better-for-you ingredients.

Bonefish Grill Cocktail Benefits Conservation Foundation

In support of Ocean Trust, an award-winning ocean conservation foundation, Bonefish Grill has introduced a new addition to its innovative cocktail menu: the Ocean Trust Tropic Heat Martini. The new drink allows guests to turn up the heat with house-made infused pineapple Absolut vodka, freshly muddled mango, and a thin slice of jalapeno.

Houlihan's Uncorks Recycling and Reuse Program

Houlihan’s Restaurants, a modern American restaurant and bar, announces a new partnership with ReCORK, a U.S.-based natural wine cork recycling program dedicated to keeping corks out of landfills and repurposing corks into practical products.

Unilever Food Solutions Committed to Sustainability

Leading the charge to remove 10 billion calories from foodservice menus by the end of 2015 and committing to 100 percent sustainably sourced agricultural raw ingredients are two ways that Leo Oosterveer, chief executive officer of Unilever Food Solutions, has illustrated his commitment to make powerful changes in the food industry.

Industry Alliance Publishes Toolkit for Reducing Food Waste

An alliance of food manufacturers, retailers, and foodservice operators announced the release of a toolkit to help businesses in the food sector reduce the amount of food waste sent to landfill. The Best Practices and Emerging Solutions Toolkit was produced by the Food Waste Reduction Alliance (FWRA), a cross-sector industry initiative led by the Food Marketing Institute (FMI), the Grocery Manufacturers Association (GMA) and the National Restaurant Association (NRA).

Chef Furthers Farm-to-Table with Guest-to-Farm

Jayson Kanekoa lives about 20 miles and 4,500 feet in elevation from his job. Every morning, he drives down the hills from his Hawaiian hometown of Kamuela to the Waikoloa Beach Marriott Resort & Spa, on Hawaii Island’s Kohala Coast, where he was recently promoted from executive sous chef to executive chef.

New Orleans Restaurant and Seafood Market Earn Sustainable Certification

Deanie's Seafood Restaurants and Seafood Market announces it is the first restaurant and seafood market in New Orleans to have earned Louisiana Wild Seafood Certification, guaranteeing its customers and patrons that the seafood they enjoy is natural, sustainable, and sourced from Louisiana waters.

High Liner Foods Says No to Icelandic Whaling

High Liner Foods has committed to stop purchasing products sourced from Icelandic companies linked to whaling, reports the Whales Need US (WNUS) coalition.The announcement from High Liner was issued as Seafood Expo North America, the largest seafood trade event in North America, comes to a close in Boston.

Green Seal Launches Industry Sustainability Standard

Green Seal, an independent nonprofit providing sustainability certification for products and services, launched a sustainability standard for restaurants and foodservices in conjunction with The Green Chicago Restaurant Coalition and The Rosenthal Group.