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Food Waste: The Next Food Revolution

Half the food in the last year was thrown out. One billion people are hungry. The next food revolution is about what you're not eating. (Full Article)

The Sanitation of Ice-Making Equipment

Sixty years ago, an article on the sanitation of crushed ice was published in the Journal of the American Medical Association.[1] The authors commented that an investigation of crushed ice revealed heavy contamination with coliform organisms. They opined that the contaminants can be introduced into crushed ice in many ways, chiefly by dust from the floors of freezing rooms, trucks and restaurants as well as by reusing soiled containers and through human hand contact. Of these, it was no small wonder that handling during dispensing was found to be the most prolific source. (Full Article)

Greening your restaurant and kitchen provides environmentally-conscious value

Being environmentally conscious is a part of our daily thought processes today. Everywhere we go we are reminded to be concerned about the environment and its growing needs. Businesses are just as responsible as everyday people in making positive changes on environmental decisions that work. Investing in greening your restaurant or kitchen today is a smart decision for tomorrow. (Full Article)

National Restaurant Association Releases Industry Sustainability Report

The National Restaurant Association today announced the release of its first-ever sustainability report, which looks at environmentally stable trends and initiatives within the restaurant industry, such as food waste reduction, composting, recycling and cost-efficient energy solutions. (Full Article)

Boiler maintenance is mandatory but not expensive

September in Illinois has provided residents with the usual sway from 90 degree dog days to 66 degree fall sunshine. Any day could be the one that requires you to fire up the heating system. The panic will set in when you realize you haven't had a chance to properly prepare the system for its next call of duty. Proper maintenance of boilers and furnaces is mandatory for efficiency, cost savings, increased comfort and safety. (Full Article)

Window film improves building system performance

You can spend a lot of time analyzing building system performance, looking for ways to reduce energy use and improve efficiency in HVAC equipment, lighting systems and the building envelope. As you work hard to prolong equipment life, reduce utility bills and lower operating costs, consider high-performance, low-e window film as a solution. (Full Article)

Recycling comes full circle with City Harvest

City Harvest is a program set to launch later this month that will revolutionise restaurant food waste in the Australian economy. (Full Article)

Cutting down on food waste: top chefs share their tips

Food waste isn't just taxing on the environment, it can also seriously hurt your bottom line. Danielle Bowling spoke to passionate chefs determined to get the most from their produce. (Full Article)

5 'deep' questions to unlock efficiency in buildings

There is more pressure than ever for companies to reduce their greenhouse gas emissions and control energy costs, and there are more potential paths than ever that companies can take to improving their sustainability performance. (Full Article)

Good Fork Week aims to toss out food waste

Now in its second year, Unilever Food Solutions' Good Fork Week is asking chefs to cut their food waste by 20 percent, from 14 to 20 October.(Full Article)

ASHRAE/IES Publish 2013 Energy Standard

The publication of the ANSI/ASHRAE/IES Standard 90.1-2013, Energy Standard for Buildings Except Low-Rise Residential Buildings, is bringing major changes to requirements regarding building envelope, lighting, mechanical, and energy cost sections.(Full Article)

Non-EPA Registered Cleaners and Sanitizers for Use in Food Production Facilities and Retail Food Establishments

Since 1972, when the Federal Insecticide, Fungicide and Rodenticide Act (FIFRA) underwent a major revision, and authority for its enforcement was given to the newly created Environmental Protection Agency (EPA), we relied on EPA registration numbers as an assurance that germicidal label claims were verified and that recommended use concentrations offered some degree of safety of chemicals that leave an active residual. We felt comfortable with these second- and third-party approaches to validation and the EPA registration number became the norm for the environmental health regulatory industry. So much so that we required all germicides used in foodservice and institutions to have a registration number on the label.(Full Article)

Why Aren't More People Recycling?

The recycling rate in the U.S. has increased by only 6% over the past decade, according to a new study conducted by researchers at Boston University and University of Alberta. So what's stopping people from recycling more? The findings of the study reveal that the issue may be of a psychological nature. The researchers found that if an item looks damaged, small, ripped, or deformed � a dented can for example � it typically gets tossed in the trash.(Full Article)

Limited-service restaurants driving foodservice disposables growth

U.S. demand for foodservice disposables is expected to approach $20 billion in 2017, according to www.rnrmarketresearch.com. Growth will be driven by accelerated foodservice revenue increases relative to the performance of the recession-impacted 2007-2012 periods, reflecting an improved outlook for consumer spending in tandem with continuing economic expansion, which will drive increased frequency of restaurant visits.(Full Article)

Vote Today for Your Favorite Green Restaurant

The Nature Conservancy is looking for your favorite green restaurant. Cast your vote now to decide which restaurant will take top honors in your city.(Full Article)

Greening the restaurant scene

Eloise Karlatiras wasn't your typical student waiting tables to put herself through college. "While everyone else was managing the front of house and back of house, I took the job to a completely different level," Karlatiras says. (Full Article)

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