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For Dave Lewis, the CEO of international grocery-store chain Tesco and the chairman of Champions 12.3—a group of 40 leaders across the public and private sectors committed to reducing food waste by advancing the U.N. Sustainable Development Goal 12.3—those facts are reason enough for curbing the amount of food we discard without thinking. There's also the fact that more than a billion tons of food goes unconsumed each year, while one in nine people across the world are malnourished.
A Colorado Springs startup seeks to dramatically reduce surplus food by operating an online marketplace where grocery stores and distributors can sell and deliver their unused food to restaurants, institutional kitchens and commercial food preparation businesses at a steep discount.
The National Restaurant Association has recognized 18 pieces of foodservice equipment with its 2017 Kitchen Innovations (KI) Award.
The 18 selected products address operator concerns from labor, energy and water efficiency to food safety, sanitation, cross-functionality and space-saving, according the NRA. Here's a list of the 2017 KI Award recipients with a brief description provided by the NRA.
NRDC and partners are going to court to ensure the federal government can keep working to end illegal fishing and seafood fraud, both of which are serious threats to ocean ecosystems. Specifically, we seek to intervene in a lawsuit that the commercial seafood industry brought to block a rule that will make the seafood supply chain more traceable. (See our intervention motion here.) The challenged traceability rule, which the National Marine Fisheries Service (NMFS) published last December, is a centerpiece of the U.S. government's efforts to combat the influx of illegal seafood coming into our borders.
Here, we have put together a list of great ideas that will help you when starting up and managing a sustainable restaurant business. One that is not only going to create income for you, but also turn your restaurant into an important part of your local community.
