47. Work with farms that have minimized food waste at the point of harvest, like incorporating stems into produce mixes, or have optimized the use of natural resources, like growing second-crop kale, which requires 50 percent less water.
Leading cost reduction specialists Consolidated Concepts announced the top five restaurant supply chain trends for 2017. In the coming year, labor costs will continue to challenge restaurant operators even though food costs stabilize.
It seems only appropriate that the Mammoth Dining Room is the first restaurant in the national park system to ever earn the coveted 4-Star Green Restaurant Association certification, given Yellowstone National Park is also the first national park in United States (established in 1872).
The flock of laying hens at the El Pinto Restaurant Farm is now certified as Animal Welfare Approved—making it the only restaurant in the nation to have a Certified AWA laying hen program on restaurant property, and the largest restaurant in North America to serve Certified AWA eggs.
Richard Woods hasn’t nixed many ingredients for use in his cocktails at the Duck & Waffle restaurant in London, England, but he drew the line at ants. At least initially: “I said. ‘There’s no way I’m putting an ant into a drink.
In June, five of the top Bay Area chefs collaborated on a “Waste Not, Want Not” dinner, held at The Perennial in San Francisco. Organized by the Natural Resources Defense Council (nrdc), the benefit had a two-fold goal: to raise money and to showcase a stellar meal made largely using leftover foods.
New York City restaurant Kellari Taverna announced a formal partnership with the Monterey Bay Aquarium Seafood Watch program, committing to serve only seafood caught or farmed in ocean-friendly ways.Seafood Watch empowers consumers and businesses to make choices for healthy oceans.
By some estimates, up to half of all the food produced on the planet—about 2 billion tons—is wasted before it ever reaches a human stomach. Yet, according to a survey by the International Food Information Council (IFIC) Foundation, many Americans are shockingly unaware of their own roles in contributing to the problem.
Foodservice chefs across the country stepped out of their kitchens and into fields and packing facilities to learn about the produce they use, and collaborate on new ways to integrate produce on menus through Markon Cooperative’s second annual Chef Summit.
Kristin Canty planned to open a small diner in her hometown of Concord, Massachusetts, one of those New England towns where the farms historically outnumber the restaurants. Local sourcing was going to be her gospel and she wanted like-minded eaters to finally discover a place they could dine without guilt.
On The Border Mexican Grill & Cantina, the world's largest Mexican casual dining brand, announced its commitment to switch 100 percent of the eggs in its supply chain to cage-free by 2025."In response to consumers' changing preferences, we have informed our egg suppliers of our expectation that they fully transition to cage-free eggs by 2025," says Ward Whitworth, president and CEO of On The Border Mexican Grill & Cantina.
S&D Coffee & Tea and the Committee on Sustainability Assessment (COSA) have joined forces to broaden S&D’s sustainable sourcing program.The innovative work builds on earlier collaboration between the two organizations to design a S.
A Greenpeace report, Sea of Distress, found that some of the largest U.S. foodservice companies are failing to provide consumers with seafood that meets basic standards for sustainability and social responsibility.