Turn up the heat on energy efficiency
Restaurateurs are generally more interested in practicing sustainability, says Conserve program director Jeff Clark, but being energy efficient has its challenges.
View ArticleRick Bayless: 'I love local sourcing'
The celebrity chef, who's been buying local products for nearly 30 years, says it's good for business and his guests love it, too.
View Article5 food waste myths to debunk – now
Food waste in America is a huge problem that restaurants can help reduce if they buy into the solutions, says LeanPath CEO Andrew Shakman.
View ArticleEducation will fuel food waste reduction
Sharing information, best practices and tips on donation and other reduction methods will help lessen the amount of food waste sent to landfills, the NRA said.
View ArticleNew toolkit tackles littering at restaurants
The guide offers practical tips to reduce and, ultimately, eliminate litter in and near restaurants.
View ArticleDrink up: Water filtration system funds clean water projects
A conservation group is offering access to a water purification-and-bottling system aimed at reducing waste and supporting clean-drinking-water programs.
View Article10 food waste trends to watch in 2016
Andrew Shakman, CEO of LeanPath, highlights what to look for next year.
View Article6 tips to power through winter storms
These six steps will help you keep the back of the house safe and operate efficiently if another weather emergency hits your restaurant.
View ArticleDemand for local food on the rise
Consumers are savvier about what they eat, and their desire for locally sourced food and environmental sustainability is growing.
View ArticleHow Darden reduced water, energy use
Darden Restaurants set ambitious goals in 2009 to reduce energy, water use and waste at its 1,500 restaurants. Here’s how it met and even exceeded those goals.
View ArticleUse this 6-step audit to prep for Earth Day
Use this 6-step sustainability audit to conserve money and resources at your restaurant.
View ArticleWant to increase your tax return? Donate food
Restaurateurs who donate surplus food to charitable organizations can take advantage of some new tax incentives, including an enhanced deduction.
View ArticleSustainable seafood is catch of the day
A new campaign from the Environmental Defense Fund celebrates 12 formerly at-risk fish species back from the brink.
View ArticleIs sustainability on your menu?
Industry thought leaders got together to discuss consumer and business trends at our first Sustainability Executive Study Group meeting.
View ArticleSustainability is on the menu
Darden Restaurants, McDonald’s, Yum Brands and Aramark are some of the companies increasing their sustianability practices. Here's what they're doing.
View ArticleWho knew waste could taste this good?
Some Colorado chefs recently shook things up by rethinking menu items to feature food that’s usually thrown away.
View Article5 ways to start your restaurant recycling program
Are you recycling in your restaurant? Get started with these five tips.
View ArticleWhat’s Hot: Top 10 food trends for 2017
What's hot, what's not? Dig into the top food trends for 2017.
View ArticleEfficient equipment is the key to big savings
Real savings happen when you outfit your restaurant with efficient equipment, but the ROI needs to be better for buy-in to occur, a design expert says.
View ArticleWho has the antibiotics Rx for our industry?
Listen in to our webinar on antibiotics in proteins and the availability of alternative products for our supply chain.
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