Green Restaurant Blog

Archives - March 2011

Energy Efficiency and Ranges

Ranges don't have Energy Star standards as of yet, but there are environmentally-friendly features available. (Full Article) Posted:3-7-11

Farm-to-fork trend inspiring operators

When Michael Atkinson and his wife go out to dinner, the couple won't order meat-based menu items unless they know exactly where it comes from, including whether the animal received antibiotics or hormones, and if it was grass-fed versus corn-fed. (Full Article) Posted:3-22-11

National Restaurant Association Sponsors First-Ever International Foodservice Sustainability Symposium

What a topic. The food service industry has embraced sustainability as a core requirement � yet with everyone going green and an abundance of advice coming our way, how do we know who and what to believe when it comes to energy efficiency? (Full Article) Posted:3-22-11

National Restaurant Association Sponsors First-Ever International Foodservice Sustainability Symposium

When foodservice operators elect to make changes to their businesses, many of them choose to start small or with the least complex aspect of the project and move forward from there. Well, when it came to implementing a recycling program for its units here in the United States, Pret A Manger took the opposite approach. (Full Article) Posted:3-22-11

National Restaurant Association Sponsors First-Ever International Foodservice Sustainability Symposium

Kendall College and the National Restaurant Association, through its Conserve: Solutions for Sustainability initiative, have joined as co-founding sponsors of the International Foodservice Sustainability Symposium (IFSS) which will be held May 24-25, 2011 in Chicago, immediately following NRA Show 2011. (Full Article) Posted:3-7-11

NRA collaboration aims for zero waste

The National Restaurant Association is collaborating with the Atlanta-based Zero Waste Zone program to identify best practices, create resources and measure the impact of perishable organics waste-management efforts in the restaurant industry. (Full Article) Posted:3-7-11

Top trends from the NAFEM Show

Confidence. Connectivity. Customization. Conservation. Creativity. Collectively, these terms symbolize the mood and developments at the North American Association of Food Equipment Manufacturers 2011 trade show � and a far cry it is from the last NAFEM convocation in '09. (Full Article) Posted:3-7-11

Next gen green

As sustainable restaurants grow in number, they're growing in another way. They're raising the bar on what sustainability means. (Full Article) Posted:3-7-11

Bar owners fighting S.C. recycling bill

Bar and restaurant owners said Wednesday that a proposal to require them to recycle would cost too much and be difficult to implement, but legislators considering the measure doubted it would hurt the bottom line of most businesses. (Full Article) Posted:3-7-11

Uncork a new form of recycling

Restaurants are learning there's more to recycle from a wine bottle than the glass. A handful are participating in programs that turn corks from emptied bottles into footwear, floor tiles, shipping cartons and other high-durability goods. (Full Article) Posted:3-7-11

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