Coalition for Sustainable Egg Supply hen housing study found 'trade-offs' for each system

March 20, 2015

'Depending on the goals and perspectives of a food production company, egg producer or other food system stakeholder, those trade-offs may be weighed…

Bake-at-home pizzeria sources local, organic ingredients

February 19, 2015

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.

How Sarpino's Prius program saved the company money and defined its brand

by Nicole Troxell — Associate Editor, Networld Media Group

By "going green" Sarpino's not only improves its standing with customers, but the brand is able to stay consistent with its gourmet image.

New eco filter to help restaurants earn green certification, save on gas bills

February 11, 2015

Next Step Living, provider of home energy solutions in the Northeast, today announced it is entering the commercial energy-efficiency market by launching the…

How Crushed Red is making waves in the sea of fast casual pizza

by Nicole Troxell — Associate Editor, Networld Media Group

A few simple factors brought together, such as price, environment, and quality can help a fast casual pizza platform keep its head above water.

Papa John's, Quizno's, Wendy's cited among brands with poorest sustainability practices

January 29, 2015

As You Sow, a San Franciso-based nonprofit organization that promotes environmental and social corporate responsibility, released a new report, "Waste and…

New Year's resolution: Start the year with a great plan for your business

by Marla Topliff — President, Rosati's Pizza

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.

Is your restaurant green?

by Ed Zimmerman — President, pizza.com

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…

Restaurants' commitment to sustainability influencing younger customers

November 26, 2014

New research from Packaged Facts finds that sustainability initiatives are increasingly important to restaurant consumers. According to the Future of…

Foodservice Packaging Institute's annual Trends Report shows market shifts

November 20, 2014

Packaging trends include continued interest in sustainable products.

NRA selects LeanPath for food waste prevention program

November 20, 2014

The National Restaurant Association has chosen LeanPath Inc., provider of automated food waste monitoring systems, as its preferred supplier for the company's…

Study: Restaurant customers want conscious, convenient brands

November 12, 2014

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…

The latest green trend: Compostable containers

by John Krebs — President, Axis Purchasing

With the growing popularity of compostable products, they now come in all shapes and sizes to match the diversity of restaurant cuisine, including bowls…

Tork adds five dispensers to Xpressnap Signature line

November 7, 2014

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…

‘Artisan fast’ pizza and salad concept plans franchise expansion

October 30, 2014

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…

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

by Alicia Kelso — Editor, QSRWeb.com

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

Domino’s Canada commits to domestic-only cheese supply

October 16, 2014

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…

East Coast concept adds eco-friendly pizza boxes

October 9, 2014

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…

Reducing food waste can improve the bottom line and the environment

by Brenda Rick Smith — Editor, Networld Media Group

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…

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.