Green Restaurant Blog


Eight design and technical resources for sustainability

Shortly after it was founded in 2004, GreenBlue's Sustainable Packaging Coalition (SPC) began producing a steady series of reports, research, and software tools designed to allow package developers to make informed and responsible decisions. Here's an overview of some of the most important reports. All are priced at less than $225 for nonmembers, and are free for members. (Full Article)

California bans bare-handed food contact

California restaurant operators are now required to use gloves or utensils when handling ready-to-eat foods under a change to the retail food code that went into effect Jan. 1, but health officials have agreed to a soft rollout for the first six months. (Full Article)

Production Knowledge Guide: Walk-in Refrigerators

Walk-in refrigerators and freezers are available in virtually any shape and size. These units can be as small as 15 cubic feet and as large as 400,000 square feet. Multilevel walk-ins also are available. Coolers are more likely to be larger than freezers. (Full Article)

Hobart Center for Foodservice Sustainability Accepting Applications for $5,000 Grant

The Hobart Center for Foodservice Sustainability (HCFS), a nonprofit, industry-wide forum supporting the foodservice industry's drive for sustainable equipment and design, is currently accepting applications for its annual $5,000 sustainability grant. The 2013 HCFS grant recipient was Duluth Grill in Duluth, Minnesota. (Full Article)

To DIY or Not to DIY: Should You Make That Repair?

When Tundra started, more than 20 years ago, we were a simple plumbing parts distributor. Working out of a garage, our founder, Michael Lewis, began going door to door to see how he could help different businesses in the foodservice industry get the parts they needed to stay up and running, which quickly expanded Tundra to house more parts to serve its customers needs. (Full Article)

Sustainability at top of 2014 What's Hot survey

Sustainability and sustainable practices rank among the top culinary trends in the National Restaurant Association's 2014 What's Hot Culinary Forecast. (Full Article)

Local, local and more local top NRA's 2014 trends

A survey of American Culinary Federation chefs shows sustainability, nutrition and a focus on kids are still top of mind heading into 2014. (Full Article)

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