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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.

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.

NC Agencies To Host SNAP Merchant Sign-Up Day

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.

NRA Announces Kitchen Innovation Awards

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.


Meat & Livestock Australia

Raised with Respect

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.

MSC Streamlines Seafood Standards

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.

Kendall College, CAFE Accepting Sustainability Award Applications

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.

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.