Insights on reducing waste, conserving resources and more.



Plastic straw restrictions re-emerge in New York City

A new law set to take effect Nov. 1 will limit when customers can use non-biodegradable versions as well as require foodservice operations to steer them to more environmentally friendly options.


Packaging remains a hurdle as operators plan for the future

COVID slowed down many teams’ sustainability efforts, and for some, a clear solution remains under wraps.

Chefs and operators shared plant-forward strategies at a recent virtual summit hosted by The Culinary Institute of America.

Two University of Pittsburgh dining halls are serving 10% of their meals in the plastic to-go containers.

Here’s how foodservice teams across the country are sharing sustainability efforts with diners.

Operations lead Jude Medeiros is accelerating waste-reduction training and communication. A major initiative is launching ahead of Earth Day in April.

Sweetgreen and Just Salad have come out with new sustainability goals and efforts.

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.

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.

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