Green Restaurant Blog


Simple awareness reduces college food waste

College students threw out 15 percent less food after researchers peppered dining halls with short anti-waste slogans, according to new study. (Full Article)

How to Cut Pre-Consumer Food Waste

Perhaps the easiest and quickest place to cut costs in any foodservice operation is at the garbage bin. The food waste in that bin represents inefficiency, plain and simple. There is nowhere else where as many opportunities for improvement present themselves so dramatically. Food waste reduction offers this tremendous leverage because operators pay for each waste item four times: (Full Article)

Energy saving tool to be launched at the Hospitality Show

A partnership designed to save money and carbon is set to be launched at the Hospitality Show. Save & Sustain is an online tool that enables operators to calculate how much they can save by taking simple and practical steps. (Full Article)

The Kitchen of the Future

Flexibility in menu construction and equipment use has become the name of the game for today's kitchens, and that will undoubtedly ring true for many years to come. But when designing kitchens that can withstand the tests of time, allowing for lean foot prints, sustainable foodservice practices and the needs of a changing consumer demographic will be equally important. (Full Article)

FootprintComment: An energy efficiency specification for catering equipment is urgently needed

The Catering Equipment Suppliers Association is calling on organisations, government offices and industry leaders to work together to push the green agenda. New chair Nick Oryino explains why. (Full Article)

Starbucks reveals $1 reusable cup to curb trash

Amid public pressure to curb trash from disposable cups, Starbucks is rolling out a novel possible solution Thursday: a $1 reusable tumbler. (Full Article)

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