Green Restaurant Blog

Archives - February 2010

Hobart Center for Foodservice Sustainability Accepting Applications for Fourth Annual $5,000 Grant

For the fourth consecutive year, the Hobart Center for Foodservice Sustainability (HCFS) is awarding a $5,000 grant to the individual or company judged to have the best-executed foodservice or food retail sustainability project of the year. Submissions are currently being accepted, and the recipient will be announced at the 2010 Greenbuild Expo scheduled for Nov. 16-19 in Chicago, Ill. To learn more and to access the official application, visit www.hcfsforum.com. (Full Article) Posted: 02-26-10

The Business Of Food Waste Composting

BEING the first at anything is almost always a challenge, and becoming Georgia�s first permitted commercial food waste composting facility was no exception. Greenco Environmental, which composts food waste, yard trimmings and wood at its 32-acre facility in Barnesville, Georgia, jumped through many hoops including finding an approved site, obtaining local and state permits, and sourcing enough carbon to compost with the food waste. (Full Article) Posted: 02-26-10

No Such Thing as Kitchen 'Scraps'

What do you do with the lobster bodies after a delicious lobster bake? How about when your bananas are getting soft and brown, or your used coffee granules or cracked egg shells from the morning�s breakfast? I feel that the tradition of cooking in the home with your family and passing down recipes and knowledge is a thing of the past for newer American generations. We are missing out on valuable information on what to do with the �other parts� that we would easily toss in the garbage and our ancestors would have made meals out of. (Full Article) Posted: 02-18-10

Green Initiatives Gaining Traction in Restaurants

Restaurateurs say an ethical obligation to go green, as well as a desire to reap the benefits of good public relations from eco-friendly moves, drive their decisions to embrace green strategies more so than expectations for solid returns on investment, according to a new study. (Full Article) Posted: 02-18-10

NRA Announces Kitchen Innovations Award Winners

The National Restaurant Association today announced the recipients of its prestigious 2010 Kitchen Innovations (KI) Award, which recognizes the most groundbreaking equipment on the global foodservice market as selected by an independent panel of experts. This year's award winners will provide restaurant and foodservice operators with new solutions to serve their guests the highest quality meals and service while increasing productivity, safety, cost-efficiency, and environmental sustainability. (Full Article) Posted: 02-11-10

Takeoutwithout: Refuse, Retake and Reconsider

Americans toss out enough paper and plastic cups, forks and spoons every year to circle the equator 300 times, and K.B. Lee is trying to do something about it. He has founded Takeoutwithout to convince restaurants to encourage and accommodate people who bring their own containers. (Full Article) Posted: 02-11-10

Industry Not Green Enough, Says Report

Foodservice operators and suppliers believe that the distribution industry has failed to take the sustainability agenda seriously, according to a study by Keystone Distribution which counts McDonald�s among its customers. (Full Article) Posted: 02-11-10

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