Green Restaurant Blog


How To Source Sustainable Seafood:

Many of the biggest supermarket chains have committed to sourcing only fish that's sustainably harvested, but that has to be difficult given that a majority of fish are mislabeled! (Full Article)

The Paperless Office

Talk of an all-digital future where paper is nothing but a distant memory has been around for decades. But thanks to the rise of cloud applications and devices that keep everyone constantly connected, the dream of a paperless office is now becoming a 21st century reality�a reality that can work wonders for the environment. (Full Article)

Learn and laugh: 5 food waste videos

On June 5th, World Environment Day drew attention to the issue of global food waste. There is a lot of work to be done around this issue, including raising awareness. These videos from the United Nations Environment Programme address the issue in different ways, some take a straight forward look at this serious issue and others take a more lighthearted approach. (Full Article)

McDonald's opens supply chain to customer

MCDONALD'S HAS had a "phenomenal response" to a new supply chain initiative launched just under a month ago. (Full Article)

Planning for Reducing Energy, Carbon and Waste

A key component of any sustainable foodservice operation involves saving energy, water and waste as well as reducing carbon footprints. Not only does this benefit the environment, it also makes the business more efficient. "I'm a strong believer in effective strategies and programs as well as sustainability programs to drive performance," says Indigo Teiwes, senior manager of strategic planning services for Portland-based Ecova, an energy management consulting firm. (Full Article)

Take the LEED in Foodservice Design

When it comes to foodservice design, the U.S. Green Building Council's (USGBC) Leadership in Energy and Environmental Design (LEED) certification is the most recognizable symbol for conservation � and with good reason. LEED certification represents the commitment of the foodservice operator � and its design, building and management teams � to not only construct or renovate a facility in a responsible manner but to continue to embrace that philosophy during its operation. (Full Article)

Developing a Green Plan of Action

Talking about going green is one thing, but as with any business endeavor, the key to quantifiable success comes about through careful goal setting, assessing, planning and measuring results. Sustainability consultants use calculated, thought-out plans to help companies set goals and follow through on them. Here's how. (Full Article)

Is Your Foodservice Program a Sustainable One?

Rate your organization's implementation of sustainability food practices. Check all that apply. (Full Article)

Leanpath Weighs Waste

About a third of the food produced for human consumption never gets eaten. That's a lot wasted�some 1.3 billion metric tons worldwide each year, according to the Food and Agriculture Organization of the United Nations [PDF]. If you could magically eliminate this prodigious loss, you could readily feed the 3 billion or so more people the U.N. expects to be living on the planet when the population peaks. (Full Article)

NRA Show '13: Energy-efficient equipment proves its ROI

The underlying theme throughout the National Restaurant Association Show floor as it related to equipment trends was "energy efficiency." This wasn't so much the case in past years. (Click here to see photos.) (Full Article)

The Power of Flies to Save Barbecue Season

Attention, steak eaters: We are nearing a livestock crisis. With the planet expected to add another 2 billion people by 2050, it will be more difficult and more expensive than ever to keep eating poultry, fish, and beef at nearly every meal. (Full Article)

NACUFS Announces Sustainability Award Winners

NACUFS has announced the winners of its 2013 Sustainability Awards, which recognize and honor institutions that have demonstrated outstanding leadership in the promotion and implementation of environmental sustainability in four categories, specifically as it relates to campus dining operations. Here are the winners... (Full Article)

Mean, green and LeanPath: Food waste tracker set for Q4 rollout

A Portland company has developed the second version of its tracking system the restaurant operators can use to track food waste. LeanPath Inc. rolled out the LeanPath Tracker earlier this month at the National Restaurant Association show in Chicago. The item allows restaurants and food service outlets to record all pre-consumer food waste from overproduction, expiration, spoiled items and trimmings. (Full Article)

Seven Ingredients for a Sustainable Foodservice Operation

It's one of those subjects that is specific enough so everyone knows what you are talking about and yet it's broad enough that anyone can come up with their own definition of sustainability when it comes to foodservice. What's more, foodservice operators and their supply chain partners can approach sustainability from any number of directions, which allows for a tremendous amount of customization and creativity. (Full Article)

Technology delivering wash up savings

When it comes to the most invaluable pieces of equipment in foodservice, the dishwasher is hard to beat. But it's also one of the most expensive in terms of running costs - the wash up is a potential money pit for businesses. (Full Article)

12 ways energy savings can improve profitability

As the economy and the foodservice industry appear to be gaining steam, are you prepared to reap the full benefit? While operators are conditioned to keep a tight rein on food and labor costs, when it comes to overhead, many throw up their hands in frustration and resignation. You may not be able to change the terms of your lease or rising property taxes, but with a few easy actions, you can control much of your energy destiny. (Full Article)

Support American fishermen: Fish for a different dish

When it comes to seafood, we are creatures of narrow habit. The average American eats about 15 pounds of seafood each year (well below the global average for coastal nations), almost 60% of which is either shrimp, canned tuna or salmon. That number jumps to more than 80% if you include "whitefish" like pollock, tilapia and cod. (Full Article)

Blanc hails 'birth of an international common language of restaurant sustainability'

FORGET MICHELIN stars, there's a new global restaurant ratings system to help diners choose where to eat. Maybe not. But the Sustainable Restaurant Association's (SRA) decision to roll its ratings system out globally will mean that chefs can compare their sustainability credentials internationally � a move which top chefs believe will drive sustainability up the agenda in this fiercely competitive environment. (Full Article)

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