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...

Tennessee honors first REAL Certified foodservice establishments

Through a partnership between the Tennessee Department of Health and the United States Healthful Food Council, Eat REAL Tennessee has announced the state's first foodservice establishments to achieve REAL Certification. Responsible Epicurean and Agricultural Leadership is a growing national program...

Ice-O-Matic adds to ENERGY STAR offerings

Ice-O-Matic's GEM0650 and the GEM0956 are the company's newest machines to be awarded the ENERGY STAR certification, meeting the strict energy guidelines set by the U.S. Environmental Protection Agency. According to a news release, Ice-O-Matic now has more than 30...

Study dispels foodservice packaging recycling myths

A recent benchmarking survey commissioned by the Foodservice Packaging Institute found widespread but varied acceptance of foodservice packaging by material recovery facilities. "We are encouraged by the number of material recovery facilities already accepting various foodservice packaging," said FPI President Lynn M. Dyer.

NRA's Kitchen Innovations award recipients named

The National Restaurant Association has announced the recipients of the 2014 Kitchen Innovations Awards, which recognizes equipment that improves the back-of-house operations and benefits restaurant operators, according to a news release. This year marks the 10th anniversary of the awards,...

Deadline set for 2014 sustainability grant applications

The Hobart Center for Foodservice Sustainability has announced its deadline for the 2014 sustainability grant and that Rob Geile, director of consultant services and education at Hobart, is joining the organization as a HCFS Fellow. Geile will assist in judging...

Rational combination ovens now ENERGY STAR certified partner

The food preparation technology provider Rational announced that it has joined EPA's ENERGY STAR program as an ENERGY STAR partner. Rational said in a news release that it is only one of two combination oven manufacturers that is an ENERGY...

Study: Restaurant consumers want more focus on sustainability

Sustainability and social responsibility are taking on greater importance within the foodservice industry, according to a study just completed by research firm Technomic. According to a news release, the research included input from foodservice consumers, operators and suppliers to better...

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