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Last year’s Foodservice Innovation Awards winners ran the gamut from an automated cooking robot to biodegradable drinking straws, and in the past year many of the winning companies have seen their products adopted by new foodservice clients and expanded their product lines to build on their original offerings.
Gone are the days of students eating only pizza, burgers, and mac & cheese -- nearly half of today’s students consider themselves foodies, motivating on-campus dining concepts to evolve.
Whether you’re an operator or manufacturer, you should be concerned with how products are packaged, as packaging alone can sway consumers’ purchasing decisions.
As off-premise sales continue to grow for restaurants, foodservice packaging will proliferate, so it’s important that restaurants invest in packaging that’s more sustainable from the start and help consumers dispose of it responsibly.
Restaurants large and small are updating their operations to incorporate sustainability practices.
As restaurants become increasingly focused on cutting waste, many are taking innovative steps to meet their goals.
Looking for ways to promote your restaurant’s sustainability efforts? Consider partnering with your brewers. Here are five ideas for restaurants on how to do it.
Did you know you could save real money by composting waste at your restaurant? In some cases, businesses can save up to 75% on...
So you want to start recycling, but you don’t have a clue how to start. Earlier, we suggested recycling your back-of-the-house cardboard as an...
SmartPulse — our weekly reader poll in SmartBrief on Restaurants — tracks feedback from restaurant owners and managers about current trends and issues. Last...
Nearly a year ago, then-Mayor Michael Bloomberg issued a challenge to New York City’s restaurants to cut their food waste in half. About 150...
Abshire (Photo: National Restaurant Association) For restaurants looking to implement a sustainability plan, one of the best places to start is by reducing food...
Two hot topics in the food world grew even hotter last year, converging as companies across the globe sought better solutions to stem the...
Fighting food waste has become a key cause in the restaurant world, as environmental concerns grow more urgent and eateries come together to fight...
Restaurants with a sustainability plan have an advantage over the competition in several ways. Making an effort to protect the environment and prevent food...
Sales of single-serve coffee pods continue to rise as consumers turn to one-cup brewers for their convenience and wide array of flavor options. But...
I recently sat in on a GreenBiz.com webcast on sustainability and its role in workplace hygiene policies. Here are some of the insights I...
There have been many conversations recently around the efficacy of recycling as an environmentally beneficial behavior, including Alina Tugend’s New York Times article, “Recycling...
Melanie Konarik, director of child nutrition for Spring Independent School District in Houston and recipient of the 2013 Golden School Foodservice Achievement Management Excellence...
The Food Waste Reduction Alliance released its Best Practices and Emerging Solutions Toolkit last week, as part of an effort led by the Food...
(Photo: Janet Forgrieve) Somewhere between 300,000 and 400,000 people flooded the streets of Manhattan on Sunday for the People’s Climate March, the biggest and...
One of the greatest things I can do to support, engage and promote the importance of caring is to engage my students, family and...
One in six Americans is food insecure, yet 40% of America’s edible food goes to waste every year. Those statistics paint the grim picture...
As a restaurateur, you either give your customers what they want or you could go out of business. Where sustainability is concerned, you can...
(Image: NRA) For restaurateurs, practicing sustainability can be challenging, but ultimately rewarding. It is important to start small and make incremental steps, but sometimes...
Though it may be hard to believe, 2014 is over and 2015 has begun, but one trend that remains consistent is the restaurant industry’s...