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Sustainability

First Living Produce Growing Site Announced

Green PolkaDot Box Incorporated, America's premier online membership club for organic and non-GMO natural foods at wholesale pricing, announced that it has broken ground on the 40 acres of land for the installation of vertical growing towers in green houses that will produce the organic produce sold as Living Produce.

Food Services of America Certified for Sustainable Seafood

Food Services of America, one of the largest broadline foodservice distributors in the United States, has just added Marine Stewardship Council (MSC) certified seafood to ten regional distribution centers, certified by SCS Global Services (SCS).

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Money Down the Drain

When diners consider water at a restaurant, they’re thinking about the liquid in the drinking glasses at their table. But that’s a small fraction of the water restaurants use—and they use a lot.

Putting Food Waste to Good Use

Food waste is the No. 1 material that goes into landfills across the country today, according to the U.S. Environmental Protection Agency. And, until a few years ago, food waste wasn’t high on most restaurants’ priority list.

SooFoo Attains Non-GMO Project ‘Verified’ status

San Francisco-based SooFoo is pleased to announce that it has attained Non-GMO Verified status for its packaged grain, rice, and lentil blends. The designation is granted by the Non-GMO Project, a not-for-profit organization committed to preserving and building sources of non-GMO products, educating consumers, and providing verified non-GMO choices.

Trends Gain Popularity in Eco-Eating

Thanks to growing consumer awareness about the vulnerable state of the global environment and food supply, environmentally conscious eating is a trend destined to increase in urgency, according to Eco-Eating Culinary Trend Mapping Report by market research publisher Packaged Facts and the San Francisco-based strategic food consultancy CCD Innovation.

Five Reasons to Feature Soy-Fed Fish on the Menu

Popular global cuisines with seafood-rich recipes, plus the growing world consumption of fish, have placed increased demands on our seafood supply. In fact, only half of the current global demand can be met by fish and seafood from the world’s oceans, with the U.

Free Flow Wines on Tap at 1,500 Venues Nationwide

Free Flow Wines, the pioneer of premium wine on tap, announced today that more than 250 premium wines are now on tap at more than 1,500 restaurants, hotels, sports, and entertainment venues nationwide thanks to Free Flow Wines' kegging and logistics services.

Lovin’ Spoonfuls Puts Third Truck on the Road

Non-profit food rescue, Lovin’ Spoonfuls, is growing its organization by adding its third refrigerated food rescue truck to the streets of Boston. The organization is dedicated to eradicating hunger across Massachusetts by rescuing perishable, unserved food from farms, supermarkets, restaurants, and other retail outlets and delivering it to local crisis centers and social assistance organizations so they can feed wholesome, healthy food to those who need it the most.

Libbey Offers New Products Supporting Farm-to-Table Trend

Libbey Foodservice has launched a wide range of products that encourage farm-to-table service. Inspired by the organic movement, these products are designed to complement fresh, local foods, and help owners and operators of restaurants, bars, and hotels capitalize on the farm-to-table trend.

Chicago’s Aria Launches New Menu

Executive sous chef Ron Aleman announced that the 4,700 square foot 210 seat downtown Chicago restaurant and bar, aria, , has launched a redesigned menu that incorporates American regional cuisine with Asian influences.

TableCraft Eliminates Waste in Beverage Industry

The beverage industry wastes millions of dollars every year as bartenders struggle to clean dirty pour bottles and dispense their contents accurately. To wage war on this waste epidemic, TableCraft launched the SaferFood Solutions PourMaster, the first and only NSF certified pour bottle that is easy to clean, dishwasher safe, and designed with PerfectFlex technology for easier and more controlled dispensing of mixers, juices, and even high viscosity liquids.

Bell Book & Candle Restaurant Raises Urban Gardening to New Heights

Chef John Mooney’s reputation for introducing forward thinking culinary concepts throughout his career in the U.S. and abroad precedes him. It is no different at Bell Book & Candle (BB&C) restaurant, where he and partner Mick O’Sullivan created New York’s first rooftop vertical Aeroponic tower garden, dubbed the “Garden of Earthly Delights”.