New mobile app helps diners find sustainable restaurants

February 13, 2013

A new free mobile application and website, GoPure, beta launched this week, helping users find, share, and learn about healthy and sustainable dining options.

Plenty of 'Hot' and 'Cool' at NAFEM '13

by Alicia Kelso — Editor, QSRWeb.com

New products featured at this year's show included labor and energy-efficient features, food safety characteristics, life cycle costs and more.

Good Times launches responsibly raised chicken platform

January 31, 2013

Good Times Restaurants Inc. is rolling out a new chicken platform in February and March based on Springer Mountain Farms antibiotic-free, hormone-free…

McDonald's fish supply now 100-percent sustainable

January 24, 2013

McDonald's USA today announced that it will adopt the Marine Stewardship Council's blue ecolabel on its fish packaging in restaurants nationwide. The practice…

Ben & Jerry's commits to fairtrade program for 2013

January 17, 2013

Ben & Jerry's announced that its fairtrade program will be its primary values led sourcing (VLS) endeavor for 2013.

CKE Restaurants yields utility savings from energy management partnership

January 15, 2013

Ecova, a total energy and sustainability management company, has announced that CKE Restaurants, parent company of Hardee's and Carl's Jr. chains, has…

Consumers redefining 'healthy eating' at restaurants

January 4, 2013

As consumers become more health conscious, their perceptions of what is considered "healthy eating" at restaurants are changing. According to new research from…

Report: Consumers likely to share complaints about restaurant cleanliness

December 28, 2012

SCA's third annual 2012 Tork Report reveals that 92 percent of U.S. consumers said they will complain about an unfavorable dining-out experience. Of those…

McDonald's UAE turning vegetable oil into fuel

December 14, 2012

McDonald's in the United Arab Emirates is making good on its 2011 promise to recycle its vegetable oil. Its fleet of cars has traveled a combined 808,41…

National Restaurant Association predicts 2013 menu trends

by Alicia Kelso — Editor, QSRWeb.com

Locally-sourced meats and produce and children's nutrition continue to be big focuses for restaurants.

Technomic predicts five UK restaurant trends

November 27, 2012

Some food trends in the United Kingdom are mirroring developments seen in other parts of the world, while others are distinctly British, according to…

Greenpeace declares victory with KFC UK packaging commitment

November 1, 2012

Environmental organization Greenpeace has declared a win over KFC UK & Ireland this week, after the company committed to excluding packaging suppliers who…

Ben & Jerry's joins list of 'socially responsible' businesses

October 24, 2012

Ben & Jerry's this week announced that it is the first wholly-owned subsidiary to become a Certified B Corp.

Tim Hortons recognized for environmental responsibility

October 17, 2012

Tim Hortons announced that for the first time it is included in the Canadian Carbon Disclosure Project's (CDP) Leadership Index. The Index recognizes various…

Iowa KFC franchisee adopts fryer oil management solution

October 17, 2012

Restaurant Technologies Inc. (RTI) is helping Central Iowa-based KFC franchisee Kevin Schlutz optimize his oil-management operations with its closed-loop…

NRA hosting inaugural foodservice packaging recovery summit

October 15, 2012

The National Restaurant Association (NRA) and the Foodservice Packaging Institute (FPI) have partnered to help raise awareness of foodservice packaging…

LYFE Kitchen plans second restaurant in SoCal

October 12, 2012

LYFE Kitchen has announced that it will open its second restaurant in Culver City, Calif., in January 2013. One year after its 2011 launch in Palo Alto…

NRA teams up with U.S. Composting Council to develop best practices

October 10, 2012

The National Restaurant Association (NRA) and the U.S. Composting Council (USCC) have teamed up to raise awareness about food waste diversion, composting…

LYFE Kitchen transforming the way the world sees organic

New restaurant concept aims at sustainability, responsibly grown and sourced materials.

The sustainability playground: sustainability defined

by Suzy Badaracco — President, Culinary Tides Inc

Sustainability can be broken into the branches of organic, local, seasonal, green and ethical.