Insights on reducing waste, conserving resources and more.



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.

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

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.

  • Page 3