News

The problem of wet waste

Customers will always appreciate a cleaner kitchen and a cleaner environment. Tom Dumont of Integra-Marketing looks at how market innovation is changing the game.

Food waste high among university challenges

Tackling food waste ranks as one of the most important sustainability priorities for universities and their catering managers, according to new research.

Footprint Sustainability Index

In many ways, Footprint has been the catalyst for shifting sustainability efforts in foodservice and hospitality; giving best practice a platform and context whilst highlighting areas requiring attention. Our industry has arguably, in parts, upped the ante on responsible business practice more than many other sectors but there is still a long way to go. Corporate sustainability is often a case of two steps forward and three steps back; food fraud, the redundant Public Health Responsibility Deal, soya, water, palm oil, GM all spring to mind.

Food waste high among university challenges

Tackling food waste ranks as one of the most important sustainability priorities for universities and their catering managers, according to new research.

The CIA Challenges Chefs to Rethink the 'Protein Portfolio' on Their Menus

As part of ongoing efforts to advance healthier, more sustainable food choices, The Culinary Institute of America released two evidence-based documents that challenge chefs and foodservice professionals to reimagine traditional roles for animal and plant protein on American menus: The Protein Flip and Protein Plays.

The CIA Challenges Chefs to Rethink the 'Protein Portfolio' on Their Menus

As part of ongoing efforts to advance healthier, more sustainable food choices, The Culinary Institute of America released two evidence-based documents that challenge chefs and foodservice professionals to reimagine traditional roles for animal and plant protein on American menus: The Protein Flip and Protein Plays.

Water efficiency prominent in ASHRAE standard update

Water efficiency figures prominently in proposed updates to the ASHRAE standard for high-performance green building design, accounting for four of eight addenda now open for public comment. It has also been explicitly referenced in the proposed expanded definition of ASHRAE 189.1's purpose, which reflects emerging priorities and broadening perspectives on sustainability, according to a release from the organization.

The case for a sustainable food system in 12 charts

A new WRI paper, "Shifting Diets for a Sustainable Food Future," explores these changes and the challenges they pose for food security and a sustainable future. It shows that just small shifts in the choices consumers make can have a huge impact in reducing agriculture's resource use and mitigating environmental problems — the average American, for example — could cut their diet's environmental footprint in half just by eating less meat and dairy.

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