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MENUS OF CHANGE: Keeping Water on Tap

Many of the themes at the Menus of Change conference have been obvious issues for the restaurant industry, including antibiotic-treated protein, sustainable agriculture, and more nutritious plates among others.

MENUS OF CHANGE: Where Health and Capitalism Meet

If last year’s Menus of Change emphasized a need to shift away from meat-based menus, this year’s conference extolled the business advantages associated with such a shift.“In America, we are much better at capitalism than prohibition,” said Culinary Institute of America (CIA) president Tim Ryan in his welcome address.

Menus Of Change General Sessions Available Via Webcast

For the third year, more than 350 executives, experts, and innovators in food, foodservice, health and wellness, nutrition, and environmental science will come together for the Menus of Change leadership summit, which is co-presented by The Culinary Institute of America (CIA) and Harvard T.

Chaz Features Limited Supply of Locally Sourced Beef

Chef Charles d’Ablaing is now featuring premium-priced cuts of beef under an exclusive arrangement with rancher Tim Hatfield, owner and operator of High Summit Ranch. The cuts are from hormone- and antibiotic-free, naturally raised Angus beef and offered as an alternative to the wet-aged USDA Prime beef tenderloin and Kansas City strip steak featured on the Chaz regular menu.

Environmental Initiative Awards The Tiny Diner For Sustainability

The Tiny Diner and their partners were selected as a winner in the Sustainable Business category at the 2015 Environmental Initiative Awards. This annual program honors innovative projects that have achieved extraordinary environmental results by harnessing the power of partnership.

James Beard Foundation Preps For 7th Chefs Boot Camp

More than a dozen chefs from around the country will convene for the James Beard Foundation (JBF)’s seventh Chefs Boot Camp for Policy and Change at Glynwood in Cold Spring, New York, from June 7 through June 9.

A Better Way to Buy Online

Michael Muyzk, president of Bronx-based Baldor Speciality Foods, has spent his fair share of time in the kitchen organizing ingredient lists with pen and paper and picking up the phone to talk with suppliers since graduating from The Culinary Institute of America 35 years ago.

Ted's Awarded LEED Gold Certification For Sustainability

Ted's Montana Grill, a restaurant concept inspired by the American West, today announced it was awarded LEED Gold certification under the LEED for Interior Design and Construction: Retail rating system for its Alpharetta restaurant, which opened October of 2014.

Alaska Salmon Yield Predicted to Be Highest in 20 Years

The summer harvest season for the five species of wild Alaska salmon officially kicks off today with the first sockeye and king salmon of the summer, followed quickly by pink, keta, and coho salmon, and continues through October.

NRA's Conserve Initiative Announces New Sponsor

The National Restaurant Association’s Conserve sustainability initiative announced NatureWorks, LLC, a global leader in supplying renewably sourced materials including its innovative Ingeo portfolio of bio-based plastics, as a new program sponsor.

Sixteen Examines The American Food Revolution With Spring Menu

Executive Chef Thomas Lents and the culinary team at Sixteen announced a menu for the spring season at the Michelin Two-Star restaurant at Trump International Hotel and Tower Chicago.Following the winter menu Dining In Progress, which tracked the evolution of fine dining, the spring menu upholds the overall focus on progress as a guiding theme for the year’s series of tasting menus.

Apis Restaurant Spotlights Local Farms With Weekly Dinners

Apis Restaurant and Apiary of Austin, Texas, introduced weekly Farm Feature Dinners on Tuesday nights for the Spring with a special prix fixe menu.The produce-driven dinners, which will kick-off on April 7th, will highlight neighboring farms with the goal of promoting local farmers as well as the health and environmental benefits of eating seasonally and sustainably.

Alaska Seafood Group Encourages Chefs To Swap Meat

The Alaska Seafood Marketing Institute launched a Swap Meat Recipe Contest in support of healthier menus across the country.The contest calls for professional foodservice chefs to replace beef, pork, lamb, and poultry with wild, healthy, and sustainable Alaska seafood.

NRA Releases Second Annual Sustainability Report

The National Restaurant Association released its second annual sustainability report, which examines environmental trends and initiatives within the restaurant industry such as food waste reduction, composting, recycling, and cost-efficient energy solutions.

Chicago's Green City Market To Welcome Chefs

Chicago's Green City Market will host top chefs from around the country when it opens for the 17th season May 2.Green City Market, located in Lincoln Park, provides organic and sustainably raised products for more than 200,000 shoppers annually including Chicago's top chefs, residents, and visitors.