- WHITE PAPERS
Applying this new genetic engineering will allow farmers to use more of what they harvest – which should reduce overhead food costs to the average consumer and provide more affordable apples to people around the world that are poor.
What’s the secret to successful execution of a restaurant energy strategy? Two words: Employee engagement.
With sustainability now a top trend this year, it could be time for all restaurants to incorporate environment-friendly practices into their business plans.
As restaurants race toward trends the Millennial generation embraces, enviromentally- and animal-friendly initiatives are picking up speed.
By "going green" Sarpino's not only improves its standing with customers, but the brand is able to stay consistent with its gourmet image.
A few simple factors brought together, such as price, environment, and quality can help a fast casual pizza platform keep its head above water.
If you’re one of those people who have great intentions but lack follow through, writing a good business plan is the first major test of your commitment.
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.
With the growing popularity of compostable products, they now come in all shapes and sizes to match the diversity of restaurant cuisine, including bowls, plates, hinged containers and more.
The biggest opportunities to save come with packaging and waste initiatives.
Restaurants in Connecticut, Rhode Island and the New York City boroughs of Brooklyn, Queens and Staten Island now have access to a money- and energy-saving clean technology.
The National Restaurant Association’s Conserve sustainability initiative announced NatureWorks LLC, supplier of renewably sourced materials, as a new program sponsor.
AEB emphasizes that restaurants must jump on the group's preferences for locally grown, sustainably raised and non-processed foods.
Commercial foodservice and plumbing product manufacturer T&S Brass and Bronze Works announced the National Restaurant Association awarded the company the Kitchen Innovations Award for its new EnviroPure ozone recirculation option.
EnTouch Controls, an energy management company, announced that Chuck E. Cheese's has chosen EnTouch 360° Energy Management Service as its official energy management solution for corporate stores in North America.
By going cage-free, food businesses can also stay at the forefront of market trends, since several major corporations – including Burger King, Starbucks, Aramark, and Unilever – have proactively committed to transition to sourcing only cage-free eggs over the next several years.
'Depending on the goals and perspectives of a food production company, egg producer or other food system stakeholder, those trade-offs may be weighed differently.'
New bake-at-home pizzeria Bake425˚ has set up shop at 345 Park Avenue, Glencoe, Illinois with a grand opening celebration scheduled for Feb. 21.
Next Step Living, provider of home energy solutions in the Northeast, today announced it is entering the commercial energy-efficiency market by launching the Eco Thermal Filter System designed to help restaurants save on gas bills.
As You Sow, a San Franciso-based nonprofit organization that promotes environmental and social corporate responsibility, released a new report, "Waste and Opportunity 2015: Environmental Progress and Challenges in Food, Beverage, and Consumer Goods Packaging."
New research from Packaged Facts finds that sustainability initiatives are increasingly important to restaurant consumers. According to the Future of Foodservice: Food and Beverage Menu Trends & Opportunities report, women and higher-income consumers are especially receptive to menu claims that promote sustainability.
Packaging trends include continued interest in sustainable products.
The National Restaurant Association has chosen LeanPath Inc., provider of automated food waste monitoring systems, as its preferred supplier for the company's Conserve sustainability program.
New research from the Culinary Visions Panel found that restaurant consumers now want more than just good food, value and service when they dine out. They're also more likely to choose an establishment that treats their employees well and supports...
SCA, maker of the Tork brand, has added five new dispensers as part of its Xpressnap Signature line – Blue Tabletop, Green Tabletop, Blue Stand, Green Stand and Gray Counter. According to the company, these new colors and styles support...
Embracing sustainability best practices can be a great way to differentiate your restaurant. Look here for ideas to attract the growing number of consumers who prefer to spend their money with businesses that demonstrate social responsibility.