Insights on reducing waste, conserving resources and more.



Less beef and more whole grains on school menus could reduce the environmental impact of school lunches, study says

As sustainability becomes more important to foodservice operations across the board, a recent study found that school lunches’ environmental impact may be reduced by serving less beef and more whole g...


Foodservice operations in California may have to pitch in on packaging cleanup costs

Landmark legislation enacted last week puts a tax on manufacturers, with an expectation that they will pass along the cost.

The packaging system is biodegradable and uses techniques based on battlefield medicine.

The 355,000-square-foot facility encompasses a variety of sustainability measures, from its construction and design to the operations of its fleet.

A study by consultancy AlixPartners suggests commitments aren’t aggressive enough to meet a reduction objective set by the Science Based Target initiative.

The foodservice management company has teamed up with researcher How Good to debut the labels.

The university says it’s the first in the U.S. to highlight the carbon impact of individual dishes.

Operators plan special menus, cookbooks, scavenger hunts and more to encourage guests to take action.

During April, guests will receive eco-friendly drink coasters to take home and plant.

The World Resources Institute’s Cool Food Meals badge will designate menu items with a lower carbon footprint.

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