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Ordering Made Simple

While pursuing an MBA at Georgetown University, Konstantin Zvereff and Jag Bansal were given an assignment that focused on a growing restaurant chain, and they immediately saw that something seemed out of whack in the industry: The front-of-house staff had access to all kinds of helpful technology—from reservations to table management to orders—but the back of house was still using Excel spreadsheets and voicemails to manage orders and deliveries from suppliers.

Winter Root Vegetables

Beets, carrots, potatoes: The usual suspects still reign on winter menus. But this year, we’re hearing more about celeriac, different types of turnips, and other less-common root vegetables as growers experiment with new and heirloom varieties.

Cochon 555 Announces New York City Chef Lineup

One of North America’s most talked about culinary competitions returns to New York City on January 24 with a one-of-a-kind stand-up tasting reception featuring five chefs cooking five heritage breed pigs in a friendly competition for a cause.

US Foods to Double Size of Distribution Center

US Foods announced plans to expand its distribution center in Fife, Washington. The expansion project kicks off in late January 2016 and will nearly double the size of its current facility, allowing the company to expand its customer base and better serve chefs, restaurateurs, and foodservice operators throughout the Seattle area.

A Chef with Many Hats

Few chefs have a full-service restaurant, a culinary school, and a local farm-to-restaurant distribution program. But Chef David Swanson does it all.A former fine-dining chef who has been nominated for Best Chef: Midwest by the James Beard Foundation for the past three years, Milwaukee-based Chef Swanson started with the cooking school, founding the Braise on the Go Traveling Culinary School in 2004.

The Hunt for Hearty Entrées

Far different from foraging, working with game meat requires a different set of rules. In fact, USDA regulations prohibit serving meat from a personal hunting expedition in restaurants.But sourcing wild game is getting easier.

Aroogas’ Guests Decide Fate of Organic Wings

There are simply some questions a single person, or company, can’t answer alone. Gary Huether, Jr., the president and co-founder of Arooga's Grille House & Sports Bar, had no qualms about this matter when he began entertaining the idea of swapping his best-selling item for an organic version.

World Vegetarian Day Not Just For Vegetarians

On this day, October 1, 2015, meatless-Monday advocates get to step out of the box and celebrate how far vegetable-forward cuisine has come with the celebration of World Vegetarian Day.The celebrants won’t just be those who ascribe to elimination diets though.

Finding Ways to Cope with Weather-Related Issues

You can’t predict the weather. It’s a simple enough notion, but one Bruce Reinstein, the president of Consolidated Concepts—a purchasing partner for restaurant groups with 10 or more units—thinks deserves more scrutiny from operators around the country.

Brewed to be Green

Beer that reflects environmental concerns and social awareness is gaining traction.Sustainable initiatives have applicability for breweries as well as for their restaurant customers. “Restaurants are trying to connect people better with their food.

Sysco Demonstrates Continuous Progress in Sustainability Report

Sysco Corporation updated its online sustainability report, providing information on the company's economic, environmental, and social responsibility performance. The report, titled "Delivering on Our Commitments," outlines Sysco's strategic approach to sustainability in its three focus areas of food, operations, and community.

Something in the Water

As consumers become more environmentally conscious restaurants are taking note and looking for better ways to reduce their carbon footprint. Many restaurants are doing this by placing increased focus on drinking water, and specifically by eliminating traditional bottled water from the menu, which sends a message to consumers that the restaurant is clamping down on unsustainable practices.