Sustainability for Restaurants | Food Newsfeed
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Restaurant Mascots Earn a Place at the Table

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.

Sustainable Food Takes Center Stage at Yellowstone National Park

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.

Firebirds Wood Fired Grill Expands Sustainability Efforts

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.

National Cattlemen's Beef Association Launches Food Waste Challenge

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 Aims to Reduce Food Waste by 25 Percent

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.

Inside America's Most Egg-Conscious Restaurant

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 Top 5 Supply Chain Trends for 2017

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.

Yellowstone's Mammoth Dining Room Earns 4-Star Green Certification

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).

New Mexico's El Pinto Restaurant Now Animal Welfare Approved

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.

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.