Archives - February 2008

Choplery: Cutlery/Chopstick Bamboo Hybrid, for Your Eating Pleasure

One part cutlery, one part chopstick, and 100% bamboo, Choplery is a fun dining tool that begs the question "Does Pad Thai taste the same with a fork?" Created by Brooklyn-based designGO!, they simultaneously offer options and almost force a choice when eating: knife, fork & spoon, or chopsticks? (Full Article) Posted: 2-29-08

Company Dishes Up a Throw-Away Idea

NOT many entrepreneurs can claim to have devised a product which has the potential to revolutionise an entire industrial sector. But Peter Davies believes that new compostable trays he has developed will shake up the packaging of ready prepared and frozen meals for food retailers, the airline meals market and others. (Full Article) Posted: 2-29-08

Going Out to Eat, but Staying Green

At the Oko frozen yogurt shop in Park Slope, Brooklyn, the counter and walls are made from sunflower seeds and its awnings have solar panels. (Full Article) Posted: 2-29-08

Some restaurants use local growers for veggies, or just grow their own

Last summer, Jeff Palermo, general manager of Houston's in Winter Park, decided to create an organic vegetable and herb garden behind his restaurant. Palermo and his staff -- with the assistance of a local gardener -- cleared a small patch of land overlooking Lake Killarney and built several raised beds to grow arugula, tomatoes, eggplant, rosemary and cilantro. He also planted citrus trees and built trellises for passion fruit and grape vines. (Full Article) 2-5-08

State to probe development of 'green' chemicals

In an effort to reduce industry's reliance on toxic compounds, state environmental officials today will lay out a framework for transforming California into a leader in the development and use of "green" chemicals. (Full Article) 2-5-08

Harmful pesticides found in everyday food products

Government promises to rid the nation's food supply of brain-damaging pesticides aren't doing the job, according to the results of a yearlong study that carefully monitored the diets of a group of local children. The peer-reviewed study found that the urine and saliva of children eating a variety of conventional foods from area groceries contained biological markers of organophosphates, the family of pesticides spawned by the creation of nerve gas agents in World War II. (Full Article) Posted: 2-5-08

Global Wine Industry to Tackle Carbon Footprinting

Sensing an opportunity to expand markets and boost its brands and image, the global wine industry plans to explore the calculation of its carbon footprint. (Full Article) 2-5-08

High Mercury Levels Are Found in Tuna Sushi

Recent laboratory tests found so much mercury in tuna sushi from 20 Manhattan stores and restaurants that at most of them, a regular diet of six pieces a week would exceed the levels considered acceptable by the Environmental Protection Agency. (Full Article) Posted: 2-4-08

Sustainable Foodservice Consulting Logo About | Advertising | Contact | Site Map | Privacy Policy | Browse Happy | ©2016 Sustainable Foodservice Consulting