10 food waste trends to watch in 2016
Andrew Shakman, CEO of LeanPath, highlights what to look for this year.
View ArticleDemand for local food on the rise
Consumers are savvier about what they eat, and their desire for locally sourced food and environmental sustainability is growing.
View ArticleHow Darden reduced water, energy use
Darden Restaurants set ambitious goals in 2009 to reduce energy, water use and waste at its 1,500 restaurants. Here’s how it met and even exceeded those goals.
View ArticleWant to increase your tax return? Donate food
Restaurateurs who donate surplus food to charitable organizations can take advantage of some new tax incentives, including an enhanced deduction.
View ArticleSustainable seafood is catch of the day
A new campaign from the Environmental Defense Fund celebrates 12 formerly at-risk fish species back from the brink.
View ArticleSustainability is on the menu
Darden Restaurants, McDonald’s, Yum Brands and Aramark are some of the companies increasing their sustianability practices. Here's what they're doing.
View ArticleWho knew waste could taste this good?
Some Colorado chefs recently shook things up by rethinking menu items to feature food that’s usually thrown away.
View ArticleIs sustainability on your menu?
Industry thought leaders got together to discuss consumer and business trends at our first Sustainability Executive Study Group meeting.
View Article5 ways to start your restaurant recycling program
Are you recycling in your restaurant? Get started with these five tips.
View ArticleWhat’s Hot: Top 10 food trends for 2017
What's hot, what's not? Dig into the top food trends for 2017.
View ArticleEfficient equipment is the key to big savings
Real savings happen when you outfit your restaurant with efficient equipment, but the ROI needs to be better for buy-in to occur, a design expert says.
View ArticleWho has the antibiotics Rx for our industry?
Listen in to our webinar on antibiotics in proteins and the availability of alternative products for our supply chain.
View ArticleLocal and sustainable foods draw customers
Our research finds more consumers choosing dining destinations based on whether local and sustainable foods are offered.
View ArticleSustainability center stage at NRA Show
Anyone wanting to practice sustainability at their restaurants should check out some of the events, products and services at NRA Show 2017 that will make it easier.
View ArticleKI winners look to save energy, water, money
Several of our Kitchen Innovations Award winners this year are focused on efficiency and sustainability. Have a look.
View ArticleArby’s: Charged up about energy conservation
The quick-service sandwich chain shares its successes in reducing energy usage at more than 1,000 company-owned restaurants.
View ArticleSustainability report focuses on industry’s eco-friendly efforts
The National Restaurant Association has released new research highlighting the environmentally responsible actions operators are taking.
View ArticleOrder your serving of environmental sustainability today
Be efficient. Get the latest info on environmental sustainability at our ESG next month. Advance registration closes March 16, so sign up now!
View ArticleRestaurants, experts meet to make the case for sustainability
Restaurant companies came to our Sustainability Executive Study Group meeting to learn about the issue's effect on employee engagement, among other things.
View ArticleRapping on foodservice packaging
The Foodservice Packaging Institute's Lynn Dyer talks about the latest issues and challenges operators should know about.
View ArticleMore restaurants are sustainable, survey says
Find out what 500 owners and operators said about the challenges they face and opportunities available by operating more efficiently.
View ArticleFood chains to explain how they reduced their waste
ReFED's webinar on food waste reduction will look at the successes of some restaurant and food companies, who will share best practices and lessons learned.
View ArticleThe plastic straw debate bubbles up to the surface
Drink it in; regulations reducing use of plastic straws are being looked at on the state, city and local levels around the country.
View ArticleOperators look to conserve water use, survey finds
National Restaurant Association research found that more restaurateurs are conscious of their water use and are taking steps to reduce it.
View Article3 out of 4 operators track food waste daily. Do you?
More restaurants are looking to control food waste to save on operating costs, decrease their environmental footprint and reduce hunger, our research found.
View ArticleSustainable seafood is the catch of the day
Restaurants are working to ensure their customers know where the fish they're serving is bought, how it's sourced, raised or caught, and how the eco-system is affected.
View ArticleNeed info on straws and packaging mandates? We’ve got answers
Learn about what's new in nutrition and sustainability and the legislation that could affect your business in 2019.
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