A restaurant makes reusable to-go packaging mandatory

Zuni Cafe in San Francisco is serving all of its off-premise dishes in stainless-steel bowls and boxes, which must be returned after use.


Making sustainability strides in corporate dining

A food dehydrator has helped Florida Blue cut its annual kitchen and cafe waste by 80%.

Foodservice operators take aim at the world’s plastic problem, one step at a time.

For foodservice professionals who are working hard to implement sustainability initiatives at their operations, it can be tough to find comprehensive information about how food is sourced and how a certain ingredient impacts the environment.

The company’s Eat Local Challenge motivated culinary teams to create dishes with ingredients from within 150 miles.

As foodservice operators face unprecedented challenges, finding eco-friendly alternatives to resource-intensive practices may not be top of mind.

Plastic bags used in campus retail and foodservice locations will be the first to go.

Operators share how they’re dealing with availability, sustainability and other issues as packaging demand grows.

Empower employees to encourage their peers to waste less.

Manhattan Beach Unified School District switched to aluminum canned water at some of its schools at the start of the school year.

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