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Sustainability

Lessons In Leftovers

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.

NYC's Kellari Taverna Partners with Monterey Bay Aquarium

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.

Survey: Americans Don't Know How Much Food They Waste

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.

Texas Chef Marcus Paslay is a Food Purist

There aren’t many chefs I’d send into my grandmother’s kitchen, but Marcus Paslay is one she would have loved. That’s because they’d see eye to eye on what it means to be cooking from scratch.

Is the Grain Left Over from Brewing Really Spent?

It started out as a simple curiosity. After picking up a brewing kit, I thought to myself, “Heck, I might as well try to brew a batch of beer.” Soon after, the culinary side of my brain was piqued.

Woods Hill Table Makes Good on the Farm-to-Table Promise

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 Commits to Cage-Free Eggs

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, COSA Partner to Better Sustainable Sourcing Impact

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.

Is it Time to Start Eating Insects?

It might be time to address our nation’s bug problem. Estimates say that insects form a part of the traditional diets of at least 2 billion people, according to a study conducted by the Food and Agriculture Organization of the United Nations.

US Foods Centers on Sustainability in Latest Product Line

Across the foodservice lexicon, witnessing a brand “clean up” its menu is becoming commonplace. McDonald’s developed chicken nuggets parents can be proud of. Breakfast titan Denny’s transformed its pancakes into a “50 percent fluffier” edition made with real eggs and fresh buttermilk.

Sea Pact Announces 2016 Request for Grant Proposals

Sea Pact, an innovative alliance of seafood industry leaders, announced the opening of its request for grant proposals (RFP), the fifth time the group has opened up applications for worthwhile projects.

Restaurant of The Rising Sun

The cost of installing solar panels at Coasterra, which opened in San Diego last August, was through the (solar) roof, and it’s going to take eight to 10 years to see a return on the investment. Still, it was a really valuable decision, says David Cohn, president and founder of Cohn Restaurant Group, which owns the venue.

Farm to Italian Table

The Italian cultural heritage of local food sourcing—olives from your neighbor’s vines, cheese from cows or goats in your uncle’s pastures—is common among the country’s most decorated chefs and their dishes.