News

Sustainable Packaging Coalition debuts new How2Compost label

The Sustainable Packaging Coalition (SPC), in partnership with the Biodegradable Products Institute (BPI), has debuted a new How2Compost label to give consumers more information about disposal options for products, as reported by Packaging World.

Efficient equipment is the key to big savings

Reducing energy use can result in more cost savings than you might anticipate. Taking advantage of the low-hanging fruit, like switching over to LED lighting, is a good start, but the real savings happen when you outfit your restaurant with efficient kitchen equipment, says Tarah Schroeder of Ricca Design Studios.

What's hot: Top 10 industry trends

One look at 2017's hottest industry trends and you'll find that almost everything old is new again. From locally sourced foods to food waste reduction to natural ingredients, chefs are poised to serve their guests healthier, better and more sustainable options. Here are our top 10 concept trends:

Improving Efficiency, Reducing Polution

Things are busy on the energy efficiency and refrigeration fronts these days. The US Department of Energy (DOE) has released a list of new, stricter energy guidelines for refrigeration equipment, while the US Environmental Protection Agency (EPA)'s Significant New Alternatives Policy (SNAP) program has pinpointed which refrigerants will be allowed or not in the next year or so.

Thousands of Chinese ships trawl the world, so how can we stop overfishing?

China's distant water fleet is now the largest in the world, with about 3,400 vessels fishing in the waters of nearly 100 countries. Researchers estimate that nearly 75% of all the fish it caught came from African waters with almost 3m tonnes from west Africa.

5 ways to start your restaurant recycling program

America Recycles Day (Nov. 15) reminds everyone to increase their recycling efforts. That goes for restaurants, too.

Sustainable Foodservice Consulting Logo About | Advertising | Contact | Site Map | Privacy Policy | Browse Happy | ©2016 Sustainable Foodservice Consulting