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3 big reasons to practice sustainability

Practicing sustainability has its challenges, but the rewards can be great financially and environmentally.(Full Article)

Employ a proper composting plan to avoid wasting time, money

The path to environmental responsibility consists of taking small, but steady steps. One way to accomplish this goal is to divert the amount of food scraps sent to landfills by composting that material at your restaurant and turning it into more useful products, such as topsoil for use in gardens and on farms. Developing a composting program requires an investment of time and manpower, but once you have the right people, services and tools in place, you can succeed in reducing your food waste and carbon footprint.(Full Article)

Sustainability Top Menu Trends for 2015

For its annual What's Hot Culinary Forecast, the NRA surveyed nearly 1,300 professional chefs – members of the American Culinary Federation (ACF) – to find which foods, cuisines, beverages and culinary themes will be hot trends on restaurant menus in 2015.(Full Article)

ENERGY STAR® Commercial Food Service Newsletter

Quarterly update from EnergyStar Commercial Foodservice Segment.(Full Article)

Sustainable Restaurant Awards 2015

Now in their fourth year, the awards have grown year on year. From an intimate gathering for 30 in The Cinnamon Club library room, via the OXO Tower and last year's generous hosts Roast, where 150 guests enjoyed a feast of the finest Scottish fayre, we are now set to almost double the size of the event.(Full Article)

Steal this idea:

Restaurant, Federal Donuts recently struck a deal with its renderer to deliver its spent cooking oil to a local high school, where the students will convert it into donut-shape soap that Federal Donuts will sell out of its four Philadelphia units, and the youngsters will help run that side business. (Full Article)

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