Green Restaurant Blog

Archives - August 2010

BaxterStorey's Innovative Approach to Food Waste Management

Waste is an unavoidable by-product of delivering food services. A breathtaking 3.5 million tonnes of food waste from the UK hospitality sector goes into landfill sites every year. Caterers have 'greened' their services in recent years with sustainable produce and recycled packaging, but the issue of waste management is becoming an increasingly hot topic. (Full Article) Posted: 08-31-10

CSR in the Restaurant and Catering Trade: Tackling Food Waste

A recent BBC programme, the Great British Waste Menu, should have piqued CSR consultants' interest, as it tackled an issue relevant to a key business sector in the UK - food service. The programme showed four of our top UK chefs creating a banquet out of unwanted food that would otherwise have been thrown away.(Full Article) Posted: 08-31-10

Should Anaerobic Digestion Plants be on the Menu for Food Processors?

In the third part of our special edition on plant efficiency, FoodProductionDaily.com examines not only the benefits but also the feasibility of food processors tapping into AD as a way of cutting costs and boosting their green credentials. (Full Article) Posted: 08-15-10

Gulf Seafood Declared Safe; Fishermen Not So Sure

Seafood from some parts of the oil-fouled Gulf of Mexico has been declared safe to eat by the government, based in part on human smell tests. But even some Gulf fishermen are questioning whether the fish and shrimp are OK to feed to their own families. (Full Article) Posted: 08-15-10

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