Archives - June 2009
The awareness of green issues remains at an all-time high among foodservice operators, and with good reason. Simply put, two factors continue to drive foodservice operators’ interest in this area: customer demand and the realization that operating in an environmentally friendly manner can improve their profitability. And as they embrace this environmental spirit, end users look for ways to make sure their foodservice equipment continues to operate in the most efficient manner possible.
(Full Article) Posted: 6-25-09
The Leadership in Energy and Environmental Design (LEED) Green Building Rating System, developed by the U.S. Green Building Council (USGBC), provides a set of standards for environmentally
sustainable construction. The certification system has recently been updated and now includes an energy reduction component called Sustainable Food. The idea is that what goes on in a building
after it's designed and constructed also contributes significantly to a building's environmental impact.
(Full Article) Posted: 6-25-09
Restaurants that source sustainable seafood can apply for MSC certification, an eco-label that restaurateurs can print on their menus to give diners peace of mind when ordering.
(Full Article) Posted: 6-25-09
From a visibility standpoint, energy-monitoring systems probably aren’t the best way for restaurants to demonstrate a commitment to going greener. They don’t have the tactile appeal of
biodegradable takeout packaging or the coolness quotient of solar panels. What they can offer is immediate, measurable and consistent energy savings and the opportunity to realize a return on investment within a year.
(Full Article) Posted: 6-16-09
Local and organic produce remain atop the list of trends in the restaurant industry.
Hudson Riehle brought up produce and its role in healthier menu options during his state of the industry speech at the NASDAQ OMX Food & Restaurant Industry Forum June 10. Riehle is senior vice president of the research and knowledge group of the Washington, D.C.-based National Restaurant Association.
(Full Article) Posted: 6-16-09
The National Restaurant Association today announced support for the bipartisan Credit Card Fair Fee Act of 2009 introduced by Senator Dick Durbin (D-Ill.). The bill would allow restaurants and other businesses to negotiate as a group to set a fair interchange fee with credit card companies and banks. An interchange fee is collectively set by Visa(r) and MasterCard's(r) member banks and is a percentage of each transaction, sometimes accompanied by a flat fee that banks collect from retailers every time a credit or debit card is used to pay for a purchase, adding up to billions of dollars each year.
(Full Article) Posted: 6-11-09
Vending machines for soda and other beverages would sip energy rather than guzzle it under new standards proposed by the U.S. Department of Energy's Office of Energy Efficiency and Renewable Energy.
(Full Article) Posted: 6-2-09
As the culinary director of five full-service restaurants at Burtons Grill, I have very little time for my personal garden, let alone five additional smaller gardens per restaurant. That’s where I have to get creative.
(Full Article) Posted: 6-2-09
The U.S. Environmental Protection Agency is announcing new requirements for commercial griddles and ovens to earn the Energy Star label that will help protect the environment and reduce energy costs for businesses. Energy Star labeled griddles and ovens are approximately 10 to 20 percent more energy efficient than standard models.
(Full Article) Posted: 6-2-09
