Insights on reducing waste, conserving resources and more.



3 ways to boost sustainability and sustain business

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


Inside a salad chain’s latest sustainability move: carbon labeling

Starting in September, Just Salad will list the carbon emissions of each item on its menu.

Has the coronavirus thrown a wrench in foodservice operators’ earth-friendly efforts?

Solving the food waste issues of today will be the difference between operators surviving or shutting their doors in the future.

Here's how operators across the country are dealing with food waste and food insecurity.

A unique partnership between the burger chain and Ford will use chaff from coffee beans to make housing for headlamps.

The California Restaurant Association has sued the city of Berkeley over its ban on natural gas-fueled kitchens in new construction.

There are a handful of ways that foodservice facilities can be made more environmentally friendly. Check out these three easy ways to get the ball rolling.

The goal is to roll out the sustainable container program across campus next year.

An alliance formed by the National Restaurant Association and two other food industry groups has announced an agreement with three departments of the U.S. government.

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