- WHITE PAPERS
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...
St. Louis-based Crushed Red Urban Bake and Chop Shop, which recently introduced its "Artisan Fast” concept to franchisees, will open six new restaurants within the next four and a half years in the Denver and Boulder, Colorado, areas, through a...
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...
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 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...
The webinar, sponsored by the US Department of Agriculture, will offer information on reducing food waste through food donation.
Research reveals that the majority of restaurants surveyed by the National Restaurant Association recycle, use compact fluorescent lighting and purchase recycled materials.