- WHITE PAPERS
Global restaurateur HMSHost will be sourcing cage-free eggs in its airport and motorway restaurants.
Eco-Products is launching a new line of compostable plates, bowls and containers made from brown wheat straw.
The Foodservice Packaging Institute's 2015 Trends Report reveals foodservice operators are looking for environmentally friendly packaging and customization techniques to differentiate products.
SCA, the producer of the Tork brand of away-from-home professional hygiene products, announced the launch of the Tork Xpressnap Drive Thru Napkin Dispenser.
The Foodservice Packaging Institute released a set of free resource guides designed to provide accessible, factual information on foodservice packaging
PizzaRev announced it has launched its "Celebrate the Sauce" campaign to recognize a successful harvest of the tomatoes used to make its organic tomato sauce.
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...