Green Restaurant Blog


Organic trend is catching up to hard liquor

The organics movement has hit the bar. "People are eating organically," says Warren Bobrow of "People want to eat well. They want to know about the provenance of every piece of lettuce that goes in their mouth. They want to know where their cheeses come from. They want to know where their meats are raised. Why should what they drink be any less important?"(Full Article)

Chipotle CEO Gets Political, Calls for Clean Food

In a Congressional briefing on Capitol Hill today, Chipotle CEO Steve Ells called for an end to the overuse of antibiotics in American meats. Ells' wildly successful 1,200-unit Mexican fast casual only uses hormone- and antibiotic-free meats.(Full Article)

What's Hot in 2012

National Restaurant Association's "What's Hot in 2012" survey of nearly 1,800 professional chefs � members of the American Culinary Federation (ACF) � reveals that children's nutrition and local sourcing will be the hottest trends on restaurant menus this coming year. The chefs also identified smartphone apps and tablet computers as the top technology trends. In addition, 6 out of 10 chefs said they would consider a food truck as an entrepreneurial business venture.(Full Article)

The Environmental Imperative

In today's eco-conscious world, sustainability is no longer a "nice to have"; it is a "must-have" for foodservice brands and an imperative to operate by every day. In fact, 93 percent of corporate CEOs say that sustainability will be critical to the future success of their companies, according to "A New Era of Sustainability: UN Global Compact-Accenture CEO Research," a study from 2010. At MWV, we've identified several crucial issues that foodservice operators should consider when they think about their sustainability programs both now and into the future.(Full Article)

MCC Offers New Course In Sustainable Food Service Management

Manchester Community College will offer a new course � Sustainable Food Service Management � in the spring semester, according to a news release. "The course is geared for managers of restaurants and cafeterias to better understand the complex issues surrounding food that ultimately impacts sustainability," the release said. "Topics include understanding food, local and seasonal production, processed foods and food choices."(Full Article)

Don't Toss That Turkey: Unilever Says Restaurants Need To Cut Waste

Unilever, the Anglo-Dutch conglomerate that makes blockbuster food products like Hellmann's mayonnaise and Skippy peanut butter and supplies thousands of food-service companies in 74 countries, is a Fortune Global 500 company. If it decides it wants to do something about food waste, it could keep a lot of perfectly tasty morsels out of the garbage heap. (Full Article)

Greening the Whole Process

Regardless of whether they are pursuing LEED certification, many of today's architects look to source furnishings, furniture and other building and interior materials locally for their new build-out projects. Founding Farmers, a Washington, D.C.-based restaurant, is a good example of that. CORE, the project's architecture and design firm, looked to many renewable materials for the LEED-certified building/restaurant, even if not all of the efforts were recognized in the final point tally, says Allison Cooke, IIDA, LEED AP, the lead designer. (Full Article)

Consumers Opting for Tap Water

Tap water is one of the fastest growing beverages ordered at U.S. restaurants whereas revenue-generating beverages have been declining over the past five years, according to foodservice market research conducted by The NPD Group. (Full Article)

NSF Int'l. Publishes First U.S. National Standard for Water Reuse

Onsite Residential and Commercial Reuse Treatment Systems establishes criteria to improve awareness and acceptance of water reuse technologies that reduce impacts on the environment, municipal water and wastewater treatment facilities, and energy costs. Certifying a water reuse system to NSF/ANSI 350 also satisfies requirements for leading green building programs. The U.S. Green Building Council has included reference to NSF/ANSI 350 in their LEED Building Design & Construction 2012 Draft Standard. (Full Article)

Survey Tracks Sustainability Progress in Healthcare

Health care food service programs are rapidly becoming more sustainable, following a conscious decision to provide fresher, more sustainable foods, says the 2011 Menu of Change report published by the Health Care Without Harm (HCWH) Healthy Food in Health Care (HFHC) program. It is the second in a series of reports tracking progress in this area and contains the results of a survey of U.S. hospitals and long-term care facilities that work with HCWH on implementation of sustainable food service practices. (Full Article)

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