Sustainability for Restaurants | Food Newsfeed
Continue to Site


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”.

Kendall College and CAFÉ Announce 2013 Green Award Recipients

Kendall College and the Center for the Advancement of Foodservice Education (CAFÉ) presented 2013 CAFÉ/Kendall College Green Awards to two culinary-arts training programs during a June 20 reception at CAFÉ’s 9th-annual Leadership Conference for foodservice educators in Miami, Fla.

New National Restaurant Association Report Offers Sustainability Tips for Industry

The National Restaurant Association unveiled a new report focused on sustainability best practices for the foodservice industry.Created under the National Restaurant Association’s Conserve initiative, the free report, “Bright Ideas: Sustainability Tips from Industry Experts,” features tips, trends, and real-world advice from industry experts who appeared at this year’s National Restaurant Association Restaurant, Hotel-Motel Show in Chicago.

Bluewater Avalon Opens on the Santa Catalina Island Waterfront

Santa Catalina Island locals and visitors now have a spectacular new destination for the freshest sustainable seafood. And while the new, 6,900-square-foot restaurant has been completely rebuilt from the ground up, everything else about the place is grounded in history.

Unilever Food Solutions Partners with Culinary Institute of America

Unilever Food Solutions, the food service division of Unilever, today shares its ambition to help chefs make 200 million meals healthier, tastier, and more enjoyable every day by 2020. In North America, in support of this ambition, the goal is to help operators reduce 1 billion calories on restaurant menus and through a partnership agreement with The Culinary Institute of America (CIA), to help develop a sustainable food service industry.

Repurposing Leftover Idaho Potatoes Boosts Profits

As a menu staple, it’s a given that leftover potatoes are found in most foodservice kitchens. To prove the opportunity for profit from yesterday’s entrée and side dish, the Idaho Potato Commission asked chef-instructor Richard Nickless of the Culinary Institute of Charleston to calculate the cost of producing popular entrees from items stored in the reach-in.

Betco Corporation Announces Green Earth Devour Drain Gel

Betco Corporation announced the launch of Green Earth Devour Drain Gel.  Green Earth Devour Drain Gel is uniquely formulated for naturally maintaining drains and odors typically found in food service applications as well as other commercial areas.

Tork Celebrates 10 Years as the Leading Napkin Dispenser System

SCA, the maker of the Tork brand of away-from-home paper products, is celebrating the 10-year anniversary of the Xpressnap napkin dispenser system, the revolutionary one-at-a-time dispenser that has transformed the foodservice industry by dramatically cutting paper waste.

Study Suggests Consumers Prefer Cloth Napkins

Restaurants that would like to improve food quality and service perception, and charge more per entrée, should strongly consider using cloth napkins, according to a recent study by Milliken & Company, a leading manufacturer of table linen fabrics for the hospitality industry.

LiveWall Creates Vertical Gardens for Restaurants

Vertical gardens, or plants on walls, can offer a cost-effective opportunity for restaurants to improve nutrition, meal taste, and prestige. By providing a convenient method for growing and harvesting produce, owners and managers can provide their chefs with low-cost fresh herbs and vegetables, which can enhance the quality and presentation of the food they prepare.

Alaska Fisherman to Bring In Estimated 179M Fish This Summer

The summer harvest season for wild Alaska salmon officially opens on May 16, with a projected harvest of 179 million fish.Should the harvest reach this prediction, 2013 will mark the eighth-largest Alaska salmon season on record and a 40 percent increase from last year’s catch of 127.