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Tackling waste could resolve sustainability challenges in food industry

A growing body of evidence suggests tackling food waste could help resolve many of the sustainability challenges faced by the food industry. A number of studies are linking food losses & waste to food inflation, food security, resource inputs and climate change. (Full Article)

Groups gather to tackle foodservice litter

The group met in Brussels in November in a bid to create a Pan-European network which will share best practice on how to reduce litter from foodservice. It will also initiate an annual "Clean Europe Day" from 2014, aimed at engaging all the citizens of Europe to change their littering behaviour. (Full Article)

It's Not Easy Being Green

More than four decades ago, the first national waste hauling company started with a single garbage truck. In 1968 that same company became a part of the Fortune 500. Today there are several players in the market, sharing a portion of a $52 billion-a-year industry. (Full Article)

Hidden Profit

More than four decades ago, the first national waste hauling company started with a single garbage truck. In 1968 that same company became a part of the Fortune 500. Today there are several players in the market, sharing a portion of a $52 billion-a-year industry. (Full Article)

Introducing Full-Service, Small-Scale Induction

With the real estate costs remaining a concern, many foodservice operators continue to explore smaller, more compact kitchen designs that leverage the energy-efficient nature of induction, rapid cook ovens and other ventless technologies. (Full Article)

Want To Find A Restaurant That Treats Workers Well? There's An App For That

Smartphone users have a wide range of apps to choose from if they're looking to dine ethically. There are apps that advise which supermarkets have good environmental records and apps that keep tabs on restaurants and markets offering sustainable seafood. (Full Article)

Hot Water Heaters

With an equipment-wide update to Energy Star qualifications coming down the pipe early next year, the Food Service Technology Center has been actively working on developing specifications for commercial water heaters, a new venture for the industry and for the FSTC. (Full Article)

Five key steps to tackle food waste

THE FOOD industry needs to start treating food waste as a resource if it is to solve Europe's 90 million tonne food waste problem. (Full Article)

Footprint Forum: Sustainability Reporting

ON WEDNESDAY grandees of the foodservice industry gathered for the last Footprint Forum of 2012 at the Butchers Hall, sponsored by CH&Co, for a frank and open discussion about Sustainability Reporting in our sector. (Full Article)

Going Green for a Little Green

Restaurants have discovered that becoming environmentally conscious is as good for the budget as it is for the planet. (Full Article)

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