Is your restaurant green?

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Even though going green may cost more than conventional items, consumers are willing to pay more for the opportunity; for them it is not an indulgence but a necessity.

FEATURES


Green spotlight on... Pizza by Certe

NYC pizzeria has embraced "green" from the toppings to the restaurant to the box.

Restaurant chains going green in response to consumer demand

Green Restaurant Association CEO discusses growth in environmentally-friendly efforts throughout the past few years.

Trendy "organic heirloom menu innovation"

Cultivate and grow your plants according to USDA organic certification guidelines to maximize the marketing and great taste appeal of these plants.

Build great pizza, and they will come

Build good pizza and they will come -- even the U.S. President.

Shining a green spotlight on Pizza Boli's

If you've ever spent time at college, or even crashed for a weekend in a friend's dorm, you'll know that students love their pizza. Case in point, one resourceful student at the University of Maine, with enrollment of 11,500 students,...

It is easy, being green: Tips to make a restaurant eco-friendlier

Customers not only prefer restaurants that embrace eco-friendly elements, they're also starting to expect such efforts.

Are you serving flexitarians?

After a decade of intense meat worship, chefs are procuring, preparing and serving vegetables with the same love and attention they previously reserved for Ossabaw pork or grass-fed marrow bones. If you're not vegetarian or carnivore, what are you? The...

NRA 2011: Saving oil and energy one French fry at a time

Jim Anglin, product manager at Henny Penny, talks about the Kitchen Innovation Award-winning PriMelt oil converter.

NAPICS kicks off in Columbus, Ohio

Green, gluten-free among focuses of annual show.

Pizza Trends 2011

Four steps that pizza operators can take to stay on trend.

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NEWS


District of Columbia bans polystyrene food, beverage containers

The Washington Post reports that Washington, D.C. lawmakers voted Tuesday to ban the use of plastic-foam food and drink containers by 2016.

LeanPath releases latest food waste prevention system

LeanPath Inc., specialists in food waste prevention systems, announced the availability of its next-generation food waste measurement solution — the LeanPath 360 Food Waste Prevention System. The LeanPath 360 Food Waste Prevention System consists of the LeanPath Tracker 2.0, a...

Energy efficiency project launched in California restaurants

A pilot project has been launched in California to promote energy and water efficiency at restaurants. The project, designed by Demand Management Installation Services (DMIS) and the Food Service Technology Center, an energy efficiency program for foodservice funded by Pacific...

Straw Hat Pizza updates corporate mission with sustainability focus

Straw Hat Pizza has updated its corporate mission to include a social responsibility pledge. The company's new mission includes promoting and empowering its restaurants to be as eco friendly as possible, while encouraging guests to pursue a reusable/renewable agenda. "Straw...

NYC staple Pizza by Certé becomes green certified

New York's Pizza by Certé has been designated a 3 Star Certified Green Restaurant by the Green Restaurant Association, a national nonprofit specializing in helping restaurants become more sustainable. Receiving 206.35 points on the GRA's certification scale and having implemented...

Marketing sustainability: A consumer-centric approach

Eighty-nine percent of consumers in the United States are participating in the world of sustainability, according to new research from The Hartman Group. Tamara Barnett presented the group's new findings during the Truitt Bros. Northwest Discovery Tour session, Marketing Sustainability....

SCA napkin line earns sustainability certification

SCA, a global hygiene company and makers of the Tork brand of away-from-home (AFH) paper products, has attained certification on its line of napkins from the Biodegradable Products Institute (BPI), one of the largest independent compost certification groups in North...

Is 'slaughter-free' the industry’s next buzz word?

Siblings have opened what they believe is the first carry-out pizzeria in the United Kingdom to use 'slaughter-free' cheese. An artisanal cheese maker in Somerset, England, produces the mozzarella used at the Karma Free Pizza Company, using milk from an...

Sammy’s Woodfired Pizza hosting solar dinner seminars

Sammy's Woodfired Pizza has teamed up with Stellar Solar to host a series of free solar dinner seminars at its San Diego County locations. "We have made substantial strides in our internal efforts to save energy and source local, organic...

NRA survey finds more restaurants recycling

Roughly two-thirds of the nation’s restaurateurs have recycling programs as part of their sustainability efforts, according to a new study conducted by the National Restaurant Association in partnership with Georgia-Pacific Professional. The research, a survey of 500 restaurant operators released...

GE Capital’s WattWise helps restaurants cut energy use

GE Capital has launched a new mobile application, WattWise, to its franchise restaurant operator customers in the U.S. WattWise analyzes the energy consumed by the lighting currently installed in a restaurant, then estimates the savings operators can achieve if they...

NRA, Georgia-Pacific Professional to develop recycling best practices

The National Restaurant Association has announced that it will work with Georgia-Pacific Professional to identify best practices in the areas of recycling and sustainability, both of which are key components of profitability for the restaurant industry. “Georgia-Pacific Professional’s commitment to...

NAFEM Show highlights energy savings

Exhibitors on day two of the North American Foodservice Equipment Manufacturers Show expressed optimism about the number of attendees at this year’s event, held at the Orlando, Fla., convention center Feb. 10-12. “So far we’ve surpassed the sales leads Thursday that we did for the entire 2009 NAFEM Show,” said Henny Penny’s Jason Moles.

CookTek intros first professional-grade, energy-saving induction ranges

CookTek has introduced the first U.S. made, multi-burner, commercial induction ranges.

Sustainable-minded deep-dish pizza chain expands

Green Mill Restaurants Inc., which owns, manages and franchises 28 casual pizza pubs in four states, has announced structural changes and growth plans. The brand named a new leadership team, which has announced plans to expand into Iowa and the...

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