McDonald's Canada to turn off lights in support of Earth Hour

March 24, 2009

TORONTO — As part of its ongoing efforts to implement energy-saving practices, McDonald's Canada will be actively supporting Earth Hour. By cutting lights for…

McDonald's sustainability efforts to focus on beef production

March 18, 2009

Fast Company: McDonald's head of corporate social responsibility Bob Langert has led the company in buying from sustainable fisheries and recycling 100 percent…

Greenopia releases eco-friendly rankings for QSRs, fast casuals

March 16, 2009

SANTA MONICA, Calif. — Greenopia, an online directory for green, sustainable and socially conscious, daily purchase decisions, has released its 'green…

Mass. KFC-Taco Bell is Yum! Brands' first green store

March 8, 2009

LOUISVILLE, Ky. — Yum! Brands Inc., parent company of Taco Bell, Pizza Hut and KFC, has opened an environmentally friendly KFC-Taco Bell restaurant in…

Ask the Experts: What is driving the interest in sustainability?

March 4, 2009

Sustainability goes beyond taking energy-saving steps to embracing an in-depth approach that looks to the company's — and the Earth's — current and future…

Finding the ROI in sustainable practices

Taking small steps can prove cost saving from the start.

Webinar: The restaurant sustainability cycle: How responsibility translates to quality

Join two experts in the field as they answer questions for the restaurant industry about sustainability.

Arby's to build 'green' restaurant in Texas

February 11, 2009

ATLANTA — Arby's has broken ground on its first 'green' restaurant in Magnolia, Texas, as part of its commitment to environmental stewardship, the company has…

Carl's Jr. opens 'green' flagship restaurant

February 9, 2009

CARPINTERIA, Calif. -- Carl's Jr. has announced the opening of its new flagship restaurant in Carpinteria, Calif. Located two miles from the corporate…

Ask the Experts: How can operators market their sustainability efforts?

February 3, 2009

An important component of a sustainability program is letting your customers know about your efforts. Heather McPherson is the sales, marketing and…

KFC U.K. switches from cardboard to paper packaging

January 29, 2009

Food Business Review: KFC Restaurants in the United Kingdom and Republic of Ireland have announced the company will switch to serving several of its most…

Ask the Experts: What long-term ROI does sustainability offer?

January 28, 2009

As companies contemplate embracing sustainable practices, operators need to know the return on investment. In some cases, the ROI comes in the long-term rather…

NAFEM, FS/TEC to open next week

Co-located manufacturing, technology shows to feature innovations in foodservice industry.

The nature of sustainability

by Rebecca Barnes

Restaurateurs, consumers take holistic approach to what they serve and eat.

White Castle packaging goes brown to go green

January 8, 2009

COLUMBUS, Ohio — White Castle restaurants will introduce new "green" food packaging in all 412 locations over the next few weeks. The formerly white paper sack…

Ask the Experts: How can operators find sustainable suppliers?

January 6, 2009

As interest in sustainability increases, operators may be unsure of where to find suppliers who carry sustainable products. QSRWeb asked Peter Truitt…

QSRs learn lessons from building green

McDonald's, Subway and Dunkin' Donuts face the challenges of LEED-certified construction projects.

Truitt Bros. opens new plant in Kentucky

December 22, 2008

EAST BERNSTADT, Ky. — Truitt Bros. Inc. celebrated its expansion into the eastern United States with the grand opening of a new food processing plant in East…

Ask the Experts: What first small steps can an operator take toward sustainability?

December 16, 2008

As consumer demand for sustainable products grows, restaurant operators are looking to implement sustainable practices but may be unsure of where to start.

QSRWeb conducts sustainability survey

December 15, 2008

QSRWeb is inviting readers to participate in a survey looking at sustainability efforts and trends in the restaurant industry. The survey should take less…