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San Francisco chef serves up edible bugs along with history

Monica Martinez arrived at a test kitchen in the Mission District one recent morning and placed her key ingredients gently on a metal table. "I'm not one hundred percent satisfied with the crickets, so I'm going to try to push the recipe a little bit today," Martinez said, opening a small plastic container of the inch-long insects, which lay, deceased, on a paper towel. (Full Article)

New Report Details Growth of Sustainable Hospital Food Service Programs

Health care food service programs are rapidly becoming more sustainable, following a conscious decision to provide fresher, more sustainable foods to benefit patients and the planet. A detailed accounting of these advances can be found in the 2011Menu of Change report, published by the Health Care Without Harm (HCWH) Healthy Food in Health Care (HFHC) program. This report is the second in a series of reports tracking progress in this area and contains the results of a survey of U.S. hospitals and long-term care facilities that work with HCWH on implementation of sustainable food service practices. (Full Article)

Sustainable Design

An improving selection of products at prices moving closer to the mainstream, coupled with growing consumer support for sustainable business practices, is prompting the increased use of materials made from rapidly renewable and reclaimed resources in foodservice construction, according to operators and designers.(Full Article)

Restaurant Grease As Good As Gold To Biofuel Thieves

Used restaurant grease has become a hot item for thieves, who siphon it from barrels behind restaurants to sell on the booming biofuels market. Late last month, the California Department of Food and Agriculture said it would pay local police target the alleys and parking lots where restaurants typically park their barrels of used grease. (Full Article)

Small-batch, artisan distilleries are growing in California

In L.A., it's a one-of-a-kind cocktail program, and its success speaks to the growing richness of California's craft distilleries, which, according to the American Distilling Institute, are the most numerous of any state in the nation, with a current total of 28, up from around 10 just seven years ago. (Full Article)

Consumers Opting for Tap Water

Tap water is one of the fastest growing beverages ordered at U.S. restaurants whereas revenue-generating beverages have been declining over the past five years, according to foodservice market research conducted by The NPD Group. (Full Article)

Hobart Center for Foodservice Sustainability Seeking Innovative Sustainability Programs

The Hobart Center for Foodservice Sustainability (HCFS), a nonprofit, industry-wide forum supporting the foodservice industry's drive for sustainable equipment and design, is currently accepting applications for its annual $5,000 sustainability grant. The grant is going to be awarded to the individual or organization judged to have the best-executed foodservice or grocery sustainability project of the year. Applications must be received by 5 p.m. ET on Jan. 31, 2012, and the recipient is expected to be announced at the 2012 National Restaurant Association show in Chicago. (Full Article)

Sustainability in the UK Foodservice Operators' Industry 2011�2012

On average, foodservice operators in the profit sector expect to save 7% of their organizational expenditure through the adoption of sustainable practices, while foodservice operators in the cost sector expect to save 8%. Given the size of some foodservice operators' organizational expenditure, these savings could be considerable. Furthermore, consumer demand for environmentally friendly food products is growing, which has provided a large incentive for foodservice operators to adopt sustainable practices. (Full Article)

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