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National parks push for sustainable food services

If your spring or summer travel plans this year include a national park visit, be sure to check out the healthier food options that are showing up in cafeterias and restaurants at our public lands crown jewels — and if you find some, be sure to give the chef and the park a shout-out to help encourage the transition to more sustainable eating habits.(Full Article)

Warewashing: Clean and green

With sustainability high on the agenda, warewasher manufacturers have been focusing on energy efficiency.CESA, the Catering Equipment Suppliers Association, reports that the key issues in terms of establishing benchmark standards for dishwashing under the Energy-Related Products Directive (formerly the Eco Design Directive) are functionality, hygiene and energy efficiency; the dishwasher regulations are due to be published in 2015. - See more at: http://www.catererandhotelkeeper.co.uk/Articles/11/4/2014/352045/warewashing-clean-and-green.htm#sthash.H9CbSGE8.dpuf(Full Article)

Eating Lionfish

Environmentalists are hoping more lionfish will show up on your dinner plate. The predatory Asian fish, with its distinctive stripes, venomous spines and extravagant fanlike fins, has invaded Caribbean and Atlantic waters, endangering other species and coral reefs. The idea is to make them popular as a food to reduce their numbers. In New York, Ryan Chadwick serves them deliciously fried, in tacos and pan-roasted, in his Bahamian restaurant, Norman's Cay.(Full Article)

Green Seal Develops New Restaurant Sustainability Certification

Green Seal, an independent non-profit providing sustainability certification for products and services, launched a new sustainability standard for restaurants and non-commercial foodservice operators in conjunction with The Green Chicago Restaurant Coalition (GCRC) and The Rosenthal Group.(Full Article)

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