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.
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 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.
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.
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 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.
More restaurants are going green as consumers focus on sustainability, and experts say this is perhaps more important for full-serves than any other restaurant segment. Some practices consumers say are important include the use of recycled materials, waste reduction, and use of local ingredients.
American consumers are enjoying increasingly more opportunities to buy food directly from farmers, and state and federal agriculture departments are working together to increase SNAP (Supplemental Nutrition Assistance Program) recipients’ access to farmers’ fresh products and farmers’ markets.
The National Restaurant Association announced the recipients of the 2015 Kitchen Innovations Awards, which honor equipment and technologies that increase productivity for back of the house operations and benefit restaurant operators.
In his formative years as a chef, Conor Hanlon didn’t think too much beyond the kitchen.“I was much more concerned about keeping my head above water than about where we were sourcing ingredients,” Chef Hanlon acknowledges.
A leading sustainable seafood certification program has revised its requirements for seafood suppliers, processors, and vendors.Following feedback from over 200 stakeholders around the world, the Marine Stewardship Council’s (MSC) Chain of Custody Standard is now more streamlined, clear, and accessible.
The Kendall College School of Culinary Arts and the Center for the Advancement of Foodservice Education (CAFÉ) are accepting applications for the 2015 CAFÉ/Kendall College Green Award.“Sustainability, once dubbed the ‘wave of the future’ for the foodservice industry, is the reality today,” says Christopher Koetke, CEC, CCE, HAAC, vice president of the Kendall College School of Culinary Arts and Laureate International Universities Center of Excellence in Culinary Arts.
Twenty chefs from around the world are set to publicly announce their commitment to Oceana’s global campaign, "Save the Oceans: Feed the World."The official launch will take place in San Sebastian, Spain, on March 17 at an exclusive event to be held at the Basque Culinary Centre.
After four years fostering a loyal following at his Milwaukee Avenue butcher shop, Rob Levitt of Chicago’s The Butcher & Larder partners with Local Foods to further impact the sustainable food movement.
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.