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.
When it comes to developing a creative menu, operators have to be mindful of the all the costs associated with the selected ingredients. Some recipes require significant ingredient prep and cooking time that are time-consuming and prone to waste.
Beginning as a response to the demand for sustainable and local produce, a consortium of foodservice distributors joined together to create a networking initiative, Produce Regional Operators Advancing Cooperative Trade, or PRO*ACT, that now numbers more than 50 distributors.
Navigating the world of sustainable seafood can sometimes feel like ambling across the ocean floor, without a flashlight, and with no air tank to boot. Consumers order and hope. Some chefs go to the effort of working with local fishermen and reputable suppliers.
In an update to its Seafood Watch standards, the Monterey Bay Aquarium has announced that farmed salmon, certified by the Aquaculture Stewardship Council (ASC), have advanced in their sustainable seafood ranking to a 'Good Alternative.
Restaurant kitchens are like air traffic control centers, with food products, ingredients, and fresh foods coming in every day. Amidst all the activity that chefs and kitchen staff are focused on—quality control, food storage and preparation, presentation, and cleanup—a lot of packaging comes and goes.
The same family dines at Haute Enchilada Café every night but never picks up the check. And that’s fine with chef/owner Kim Solano because this family pays its way by keeping rodents at bay.Haute Enchilada, located in Moss Landing, California, about 15 miles north of Monterey, uses barn owls as part of an overall eco-friendly strategy.
Trout from Idaho. Bison from Wyoming and North Dakota. Beef, goat cheese, and ice cream from Montana. These and other regionally sourced food products served in the dining facilities of Yellowstone National Park are bringing local flavors to the culinary forefront of the nation’s oldest national park.
Just in time for Earth Day, Firebirds Wood Fired Grill is expanding its sustainability efforts to include wine cork and crayon recycling programs. Known for its extensive wine list and healthy kids menu that includes fun activities, Firebirds will soon place drop-off boxes inside each restaurant for guests and employees to deposit used wine corks and crayons.
Butterball Foodservice continues to set high standards for animal care and well-being. More than two-thirds of foodservice operators agree that it is important to treat turkey humanely, and Butterball was the first turkey supplier to become American Humane Certified.
S&D Coffee & Tea has announced its participation in the “Sourcing Sustainable Coffee” Collective Action Network, part of the Sustainable Coffee Challenge. This Network encourages collaboration that will significantly advance the progress toward sustainable coffee production.
As you likely know, food waste is becoming a bigger problem in the U.S. According to World Food Day, 30 to 40 percent of the food supply in North America is wasted. Reducing food waste is one of the most impactful steps anyone can take to reduce their impact on the environment.
Compass Group USA announced a commitment to reduce 25 percent of its food waste by 2020 from a 2016 baseline. This commitment is made in an effort to combat the negative environmental, social, and financial effects of food waste.
When El Pinto Restaurant Farm decided to create an egg production program at its Albuquerque, New Mexico, location, sustainability already fit in with the restaurant’s ethos. Owned and operated by twin brothers John and Jim Thomas, the 1,000-seat restaurant has focused on self-sufficiency—whether growing produce in greenhouses on the property or creating salsa and green chili sauce at its own production facility—throughout its 55-year history.
The U.S. Department of Defense (DoD) awarded $80 million to a national public-private partnership in which The Culinary Institute of America is a collaborating member. The Advanced Robotics Manufacturing (ARM) Innovation Hub is receiving the five-year grant to further the development of robotics.