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Sustainability

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.

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.

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.

Green Thumbs in the Kitchen

Name a chef who doesn’t source at least some fresh produce, meats, and other products from local, sustainable farmers and producers. As the fascination with fresh and local grows, it may be impossible to name such a chef.