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13 Ways to Painlessly Improve Profitability by Saving Energy in 2013: Part 7

How many refrigeration systems do you have in your operation? You might be surprised. Of course, your first thought is probably the behemoth walk-in, but what about the under-counter reach-ins, cold drawers, blast chillers, ice machines, milk coolers, and other drink machines? Following are some tips that may help you take the energy bull by its horns, but first, let's talk about the nature of refrigeration. (Full Article)

BPI Launches New Catalog of Compostable Products; First with Item-Level Product Details

Composters, consumers and foodservice companies will now have unprecedented detail � and confidence -- in BPI Certified Compostable Products thanks to the industry's first item-level online database of products. (Full Article)

NRA selects sustainability advisory council

The National Restaurant Association has named members of the Conserve Sustainability Advisory Council to help restaurateurs become more resource-efficient through its Conserve program. (Full Article)

Applications now accepted for 2014 Kitchen Innovation Awards

The National Restaurant Association is now accepting applications for the Kitchen Innovations Awards for 2014. Now celebrating its 10-year anniversary, the awards program recognizes equipment and technology that specifically improve the back of the house and benefit foodservice operators. The winning submissions will be featured in the Kitchen Innovations Pavilion at NRA Show 2014, May 17-20 at Chicago's McCormick Place. (Full Article)

McDonald's first ever green restaurant in Singapore crowned by Elmich Green Roof

The McDonald's restaurant at Singapore's Jurong Central Park has been designed to blend into the green environs of the park. The Jurong Central Park is an 8-ha regional park in the Jurong West area across from the Boon Lay MRT Station and Jurong Point. The park site retains its existing wetland to complement the existing plants at the site while also serving as a habitat and magnet for dragonflies, birds and other wildlife species, bringing nature back to the urban environment. (Full Article)

Restaurants weigh costs, benefits of recycling

Experts estimate that about 60 percent of U.S. restaurants recycle at least some of their waste, be it used packaging, compostable food scraps or fryer oil. And as more municipalities provide recycled waste options, participation is expected to increase as operators realize lower trash disposal costs.(Full Article)

Emerging trends in eco-eating

Thanks to growing consumer awareness about the vulnerable state of the global environment and food supply, environmentally conscious eating is a trend destined to increase in urgency(Full Article)

IFMA Releases Sustainability How-to Guide For Waste Management

The International Facility Management Association and the IFMA Foundation are proud to announce the release of "Waste: A Comprehensive Guide to Waste Stream Management," the latest free publication in the "Sustainability 'How-to' Guide Series" which provides facility managers with workable solutions to minimize waste.(Full Article)

Food Service Energy and Water Survey is NOW OPEN!

The National Restaurant Association is working closely with our members and the following organizations to conduct a survey that will inform the development of an ENERGY STAR 1-100 score for restaurant: (Full Article)

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