Panera, Chipotle set sustainability standards by starting small, thinking big

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The biggest opportunities to save come with packaging and waste initiatives.

FEATURES


Reducing food waste can improve the bottom line and the environment

A study commissioned by the Food Waste Reduction Alliance found that approximately 80 billion pounds of food are discarded into US landfills every year, with restaurants accounting for 37 percent of that waste.

5 restaurant redesigns to reduce energy costs

For all these energy upgrades, it’s important to think long term and consider the entire life cycle of the technology in question.

Pizza concepts capitalizing on by-the-slice demand, economics

Pizza Hut is aiming to have 15 to 20 Slice Bars open in the US by the end of this year.

Mission Foods leapfrogs competitors with plastic ship boxes

It is not often in the QSR industry, that one decision can positively impact so many touch points in restaurant operations.

2014 Kitchen Innovation winners

More than 20 winners showcased energy-saving, time-saving equipment to help restaurant operators' bottom lines.

A look at some of Yum! Brands' corporate responsibility initiatives

The company's goal is to become the 'preferred restaurant of choice' by offering nutritional improvements.

Are Utah's wood-fired pizza concepts endangered?

Officials claim wood-fired ovens contribute disproportionately to air pollution around the Salt Lake Valley.

Pie Squared resizes the typical pizza joint

The new concept focuses on top-your-own, 'better-for-you' pizza, but with a fraction of the retail space.

The future of the food industry is closer than ever

Food production technologies are emerging to keep up with overpopulation and climate change concerns.

Commentary: 4 tips for designing seasonal menus

Restaurants must feature menus that display what Mother Nature has to offer all year long.

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NEWS


Domino’s Canada commits to domestic-only cheese supply

Domino's Pizza of Canada has announced a partnership with Dairy Farmers of Canada by committing to using only cheese made from 100-percent Canadian milk on all its pizzas and other menu items. Domino’s Pizza of Canada is based out of...

East Coast concept adds eco-friendly pizza boxes

Pizza Pie-er, a three-unit pizza concept with locations in Massachusetts and Rhode Island, is now carrying Ecovention's GreenBox, an eco-friendly pizza box that breaks into plates and a storage unit for leftovers, and is made of 100-percent recyclable material. According...

Restaurant Technologies rolls out mini-portable oil solution

Restaurant Technologies Inc. has introduced a new mini-portable oil solution to fit the needs of commercial kitchens that are challenged with the need to haul fryer oil long distances from one kitchen to the next or from the kitchen to...

NRA to participate in US Food Waste Challenge webinar

The webinar, sponsored by the US Department of Agriculture, will offer information on reducing food waste through food donation.

More restaurants adopting green practices

Research reveals that the majority of restaurants surveyed by the National Restaurant Association recycle, use compact fluorescent lighting and purchase recycled materials.

Pizza box transforms into plates, storage container

GreenBox, a recycled material pizza box, is to be used at all six Upper Crust locations in Boston as of July 1, 2014.

Pizza Hut franchisee selects recycling management company

Quest Resource Management Group LLC has been selected by Pizza Hut’s largest franchisee, NPC International Inc., to manage its landfill diversion and municipal solid waste management programs. According to a news release, NPC International currently operates 1,261 Pizza Hut restaurants,...

Ice-O-Matic adds to Energy Star lineup

Ice-O-Matic, a manufacturer of ice machines, storage bins and dispensers, has announced a new addition to its lineup of Energy Star-rated machines. The ICEU226A joins the company’s selection of more than 30 machines to be awarded the Energy Star certification, meeting guidelines set by the U.S. Environmental Protection Agency.

NRA publishes first-ever sustainability newsletter

The National Restaurant Association has issued "Bright Ideas," its first-ever sustainability newsletter. According to a news release, the newsletter includes tips and tools for restaurant and foodservice operators on eco-friendly practices. The newsletter, produced by Conserve, also includes videos, best...

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.

NRA asks Gulf Coast governors to support locally-sourced seafood

The National Restaurant Association has asked Governors Bobby Jindal (Louisiana), Rick Scott (Florida), Robert Bentley (Alabama), Phil Bryant (Mississsippi) and Rick Perry (Texas) to provide year-round access to Gulf of Mexico seafood. The NRA sent a letter to the governors...

NRA updates its Conserve Sustainability website

The National Restaurant Association has relaunched its Conserve website to include videos, case studies, best practices and more. The site was designed to educate restaurateurs about becoming more sustainable, reducing energy and water consumption, decreasing food waste, recycling, composting and...

Unilever Food Solutions CEO recognized for healthier menu efforts

Leo Oosterveer, CEO of Unilever Food Solutions, has received the 2014 Augie Leadership Award for Sustainability and Food Ethics from the Culinary Institute of America. According to a news release, the award recognizes Unilever's efforts to remove 10 billion calories...

Toolkit published to help operators reduce food waste

The Food Waste Reduction Alliance has published the Best Practices and Emerging Solutions Toolkit to help foodservice businesses reduce food waste. The FWRA is a cross-sector industry initiative led by the Food Marketing Institute, the Grocery Manufacturers Association and the...

NRA solidifies inaugural Restaurant Finance Summit lineup

The National Restaurant Association has finalized the full line-up for its inaugural Restaurant Finance Summit, which is May 19 during the NRA Show in Chicago. According to a news release, the half-day conference will kick off with a luncheon and...

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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.