News
It's funny how some people are embarrassed by the state of their refrigerator – perhaps because it's full of beer and condiments and nothing else.
For me, it's the guilt of seeing off-color sausage or slimy lettuce disintegrating in my refrigerator drawer. Sadly, I am just another American prone to wasting food. Collectively, we waste about 55 million tons of the stuff a year, or 40 percent of the food supply, researchers estimate.
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Green purchasing is a real consumer phenomenon, and on-site hygiene is an area where companies have a golden opportunity to improve sustainability practices and win over customers, said experts at a recent GreenBiz.com webcast. For restaurants, especially, having a clear, communicable plan for sustainable hygiene is essential given that customers will directly interact with — and judge — the restrooms.
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Although the coffee space has become more crowded, some leaders in the segment have shifted attention to the cup rather than the bean, and collaboration rather than competition.
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Recycling may be good for the environment but it's also good for restaurants' bottom lines. A study conducted by Georgia-Pacific Professional and the National Restaurant Association earlier this year showed that 60 percent of consumers prefer to patronize a restaurant that has an active recycling program.
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