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.
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.
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.
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.
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.
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.
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.