Sustainability for Restaurants | Food Newsfeed


Bareburger Partners with SG Blocks on Sustainable Construction

SG Blocks, an innovator and designer of container-based structures, today announced it is partnering with full-service, better-burger chain Bareburger on a new restaurant in Plainview, New York. The firm will be supplying its GreenSteel product, the structural core and shell of an SG Blocks building, for the two-story, 11-container restaurant.

Philadelphia Cream Cheese Partners With Farm to Table Chef

Kraft Foodservice announced its partnership between Philadelphia Cream Cheese and award-winning chef Stephanie Izard, Executive Chef of Girl & The Goat and Little Goat Diner.Chef Izard is known for her farm-to-table, nose-to-tail menus and her curiosity in knowing where her ingredients are sourced.

Panel Explores How to Improve Coffee Supply Chains

On Nov. 13, 2014, Sarah Beaubien, director of sustainability for Farmer Bros. Co. and a member of the board of directors of the International Society of Sustainability Professionals (ISSP), led a breakout session at ISSP’s 2014 conference in Denver.

Report: Sustainability is a Mainstream Issue for Restaurants

These days, sustainability increasingly encompasses the food featured in an establishment just as much as it concerns what eco-friendly material the menus might be printed on. Forward-thinking restaurant operators are more frequently utilizing marketing strategies that incorporate health, safety, and environmental concerns, which can resonate with consumers seeking out eco-friendly restaurants and food choices, according to Future of Foodservice: Food and Beverage Menu Trends & Opportunities, a recent report by market research publisher Packaged Facts.

NRA and LeanPath Fight Food Waste

The National Restaurant Association (NRA) announced LeanPath, creators of automated food waste monitoring systems, as a preferred supplier of its sustainability program, Conserve.LeanPath provides systems that enable foodservice professionals to reduce food waste, lower food costs, and operate more sustainable facilities.

Consumer Interest in Mindful Dining Grows

Today's consumers not only expect good food, attentive service, and value for the dollar when they dine out, but also are more likely to choose restaurants that treat employees well and support the community, according to a recent study by the Culinary Visions Panel.

Troubled Waters

The importance of water as a natural resource can’t be understated. Wars and lesser skirmishes have been fought over water, and it’s been at the heart of numerous public utility projects and significant legislation at all levels of government.

Operators Becoming More Sustainable, Research Shows

The National Restaurant Association today unveiled new research that shows a substantial number of operators are implementing sustainability best practices into their businesses.The survey of 1,000 full-service and quick-service operators found that nearly three quarters of operators recycled used fryer oil, fats, and grease.

’Til the Well Runs Dry

Kitchen staffs in restaurants often have inside jokes and running gags among themselves, but there is a dire joke winding through California kitchens this year: “Nobody is going to ask you to wash every third plate.

Tyson Marks 10 Years of Measuring Sustainability Progress

Tyson Foods, Inc. is marking a decade of sustainability progress. The company, which has been measuring its corporate responsibility efforts since 2004, has released its latest sustainability report.The new online report, at www.

LEED-Certified Applebee's Opens in Brooklyn

Apple-Metro, Inc., the New York Metro-area Applebee’s franchisee, opened its second LEED-certified Applebee’s at the Gateway Shopping Center in East New York, Brooklyn, last week. The restaurant has more than 40 environmentally friendly upgrades, which include a roof-mounted solar array that returns power to the grid, rainwater and daylight harvesting, waterless urinals, and reclaimed wood (expanded list below).

Managing Food Waste to New Standards

Food and food waste account for more than 90 percent of the environmental impact of food service and restaurants. Additionally, Americans throw away 40 percent of all food produced, making food the No.

Industry Hackathon Presents Answers to Operator Challenges

Consumers don't have to look much farther to see the future of dining than Hack//Dining NYC, a weekend-long hackathon run by Food+Tech Connect in collaboration with Applegate, Chipotle Mexican Grill, Batali & Bastianich Hospitality Group, Google, and Studio Industries.

Culinary Arts Program in Florida Earns Top Honors for Sustainability

Kendall College and the Center for the Advancement of Foodservice Education (CAFÉ) presented the 2014 CAFÉ/Kendall College Green Award to Miami Culinary Institute (MCI) in Miami  at CAFÉ’s 10th-anniversary national Leadership Conference for foodservice educators, held in metro Salt Lake City.