Green Restaurant Blog

Archives - March 2010

Sustainability Starts with the Food

While it may seem contradictory, forgetting about the food in foodservice when it comes to kitchen design and equipment selection can be an easy thing to do. That's because good kitchen design and operations management consist of so many details: How many seats are necessary to meet anticipated demand? Where do you place the dishroom to avoid bottlenecks and allow for a food-safe environment? Where are the service-landing stations? The list is endless. (Full Article) Posted: 03-28-10

Top 5 Restaurant Energy-Management System Considerations

The economy has forced most U.S. restaurants to seek ways to reduce non-essential and other variable costs. A new opportunity for such streamlining has emerged in recent years with the advent of affordable lightweight energy management systems that can be controlled on-site or remotely � particularly those designed specifically for previously underserved small- to medium-sized restaurant facilities. (Full Article) Posted: 03-23-10

No, This Is Why You're Fat!

In a classic case of contradictory government policy the above pyramids clearly show the inverse relationship between federal government agriculture subsidies and federal nutrition recommendations. Originally published in 2007 by Physicians Committee for Responsible Medicine (PCRM) in Good Medicine Magazine to outline the committee's concern about the impending farm bill. The graphic recently resurfaced in food security circles and found its way to the Economix Blog @ The New York Times. (Full Article) Posted: 03-23-10

How Your Dining Hall Can Buy Local

For all that's written about the benefits of seasonal, fresh food, the challenges faced by institutions purchasing local food are less well-known. How hard could it be to get more fresh produce on school menus? As the point person for approving Bon App�tit Management Company's "Farm to Fork" vendors�a program since 1999 to have 20 percent of the food in all of our kitchens be "truly local" �I am regularly asked by food advocates about the biggest barriers for "farm to institution" sales. Whether they want to see small farmers gain access to expanded markets or feed students more fresh produce, many are surprised by my take on the most significant obstacles: (Full Article) Posted: 03-8-10

Can Fish Stay on Restaurant Menus? Chef Dan Barber Explores Revolutionary Approach to Fish Farming

How do we keep fish on the menu? Chef Dan Barber asked this question at the recent TED 2010 event. Farmed fish is a problematic issue - sustainable fish farming is even more so. What's sustainable, and is farmed fish ever really sustainable? Are there any fish that we can keep on the menu and feel confident that we aren't eating our way towards a filthy ocean devoid of life? Barber gives a hilarious talk as he describes is journey to find out exactly how we can keep fish on restaurant menus, and cites a particularly perfect fish being raised through a revolutionary farming method in Spain. (Full Article) Posted: 03-14-10

Local vs. Organic

Local and organic ingredients each present viable �green� opportunities for quick serves. But which is more realistic? (Full Article) Posted: 03-8-10

Incentives for Green

Quick serves of all sizes are hopping on the green-construction bandwagon, installing everything from energy-efficient lighting and kitchen equipment to solar roof panels. But whether or not these sustainability improvements result in increased tax savings�and a quicker return on investment�is largely a question of whether CFOs and their tax officers take an active role in planning, development, and education. (Full Article) Posted: 03-8-10

Green Gets Going in Foodservice

Overall foodservice business activity still seems to be lagging, many companies report. But one aspect of the industry that has continued to gain momentum is the movement among foodservice operators to implement more-sustainable practices. From energy and water management to sourcing more products locally, the foodservice industry steadily has worked toward becoming more environmentally friendly. (Full Article) Posted: 03-8-10

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