As restaurants race toward trends the Millennial generation embraces, enviromentally- and animal-friendly initiatives are picking up speed.
Food waste is a fact of the restaurant business, and for something that cannot be completely avoided, the toll it takes is steep. Food waste has a spectrum of consequences that spans the erosion of profits to negatively impacting the ecosystem and harming the sustainability of the planet.
Even though going green may cost more than conventional items, consumers are willing to pay more for the opportunity; for them it is not an indulgence but a necessity.
With the growing popularity of compostable products, they now come in all shapes and sizes to match the diversity of restaurant cuisine, including bowls, plates, hinged containers and more.
The biggest opportunities to save come with packaging and waste initiatives.
A study commissioned by the Food Waste Reduction Alliance found that approximately 80 billion pounds of food are discarded into US landfills every year, with restaurants accounting for 37 percent of that waste.
For all these energy upgrades, it’s important to think long term and consider the entire life cycle of the technology in question.
It is not often in the QSR industry, that one decision can positively impact so many touch points in restaurant operations.
More than 20 winners showcased energy-saving, time-saving equipment to help restaurant operators' bottom lines.
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The company's goal is to become the 'preferred restaurant of choice' by offering nutritional improvements.
White Castle intends to divert more than 7,000 pounds of food waste per month to a commercial compost facility in Shakopee, Minnesota.
Commercial foodservice and plumbing product manufacturer T&S Brass and Bronze Works announced the National Restaurant Association awarded the company the Kitchen Innovations Award for its new EnviroPure ozone recirculation option.
Dunkin' Donuts today announced that it has pledged to transition to cage-free eggs and gestation crate-free pork.
By going cage-free, food businesses can also stay at the forefront of market trends, since several major corporations – including Burger King, Starbucks, Aramark, and Unilever – have proactively committed to transition to sourcing only cage-free eggs over the next several years.
'Depending on the goals and perspectives of a food production company, egg producer or other food system stakeholder, those trade-offs may be weighed differently.'
KFC U.K. will unveil an edible coffee cup later this year.
Next Step Living, provider of home energy solutions in the Northeast, today announced it is entering the commercial energy-efficiency market by launching the Eco Thermal Filter System designed to help restaurants save on gas bills.
A study by Rocky Mountain Institute, Fisher Nickel Inc. and New Buildings Institute seeks to help McDonald’s Corporation understand whether it would be feasible to develop a net zero energy quick service restaurant.
As You Sow, a San Franciso-based nonprofit organization that promotes environmental and social corporate responsibility, released a new report, "Waste and Opportunity 2015: Environmental Progress and Challenges in Food, Beverage, and Consumer Goods Packaging."
The spot features model Charlotte McKinney, who has been named Maxim's "Girl of the week" and Esquire's "Women we love of Instagram."
Dunkin' Brands plans to add as many as 440 new Dunkin' Donuts units in 2015, and up to 10 new Baskin-Robbins stores.
Dunkin’ Donuts has launched a new program called DD Green, a green building certification program designed to help franchisees build sustainable, energy-efficient restaurants. In conjunction with the launch, the company celebrated the grand opening of a DD Green-certified restaurant in...
New research from Packaged Facts finds that sustainability initiatives are increasingly important to restaurant consumers. According to the Future of Foodservice: Food and Beverage Menu Trends & Opportunities report, women and higher-income consumers are especially receptive to menu claims that promote sustainability.
Packaging trends include continued interest in sustainable products.
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The National Restaurant Association has chosen LeanPath Inc., provider of automated food waste monitoring systems, as its preferred supplier for the company's Conserve sustainability program.