Sustainability for Restaurants | Food Newsfeed
Continue to Site


HMSHost Will Make Switch to Cage-Free Eggs

Global restaurateur HMSHost is going “cage-free” in its airport and motorway restaurants. As part of its ongoing commitment to strong corporate citizenship and placing emphasis on thoughtful environmental and animal welfare practices, HMSHost will move toward cage-free eggs at its more than 2,000 locations in airports and motorways across the U.

Crave Fishbar Becomes B-Corp Certified

Crave Fishbar, known for its commitment to having the highest quality sustainable seafood and responsible business practices, announced that it has officially become a Certified B Corporation. Crave Fishbar joins a prestigious group of over 1,500 companies from 42 countries and over 120 industries recognized as leaders in social and environmental standards who are redefining success in business.

Starting the Conversation about Food Waste

When the National Restaurant Association released its annual What’s Hot culinary forecast, it was no surprise to see locally sourced meats and seafood topping the list. For full-service operators, the farm-to-fork ethos isn’t so much a movement anymore; it’s a core reality of business practice—a way to keep pace and survive in the evolving ingredients-driven market.

Boston-Based Restaurant Group Travels Cross Country for Culinary Inspiration

Himmel Hospitality Group in Boston, known for its restaurants Grill 23 & Bar, Post 390, and Harvest, departed for its culinary road trip across the nation from Boston to California. On this epic road trip, the culinary team will travel across America’s backyard, exploring different regional cuisines and cooking techniques through collaborations with some of the nation’s best restaurants and chefs, as well as meeting with local purveyors, farmers, fishermen, and ranchers to better understand how they source their products.

A Desert Garden is a Chef’s Oasis

The Sonoran desert calls to mind many attributes: captivating vistas, Southwestern style, stunning sunsets. Agriculture, though, doesn’t jump to the top of the list. Yet at Westward Look Wyndham Grand Resort & Spa, agriculture is one of the most unusual attractions.

Embracing Energy Efficiencies

Margins are tight and unforgiving in the restaurant business, but an obvious opportunity for savings comes in the form of energy efficiency, and numerous state-funded programs offer cost-cutting incentives to help businesses become more sustainable.

Farmers Harvest to Chefs’ Orders

Instead of subscribing to the notion that the closest proximity dictates the highest supply quality, Spoonbar, a restaurant in Healdsburg, California, found a way to tap into a wider range of microclimates that span a 140-mile area from Southern Mendocino County, through all of Sonoma and into Marin County.

Menu Integrity

For many chefs and restaurant operators, the ingredients, preparation, and cooking methods they use are integral both to their cuisine and to the overall perception of the food they create.Terms like fresh, antibiotic-free, made-from-scratch, and organic increasingly appear on menus of full-service restaurants, from white tablecloth settings to family-style diners.

Alternative Thinking Cuts Costs

Sometimes decisions born in compromises end up as great ideas.Restaurant owners don’t like to make concessions, especially when it comes to the quality of food or the overall comfort of guests.But give-and-take is part of doing business, especially when the cost for opening a new restaurant is running well above budget.

The Birthplace of a Beverage

It’s an old motto in marketing that people don’t buy what you do, they buy why you do it. This impetus to tell your brand’s story is increasingly being told by describing where a restaurant’s food and beverages come from.