Green Restaurant Blog


2016 KI Award Recipients

The 2016 Kitchen Innovations Award recipients raise the bar on what it means to be smarter, more efficient, and safer in the kitchen.

What the Fast-Food Industry's Shift to Cage-Free Eggs Really Means

In what appears to be a watershed moment for humane food production, the last six months have seen one corporate press release after another heralding a fast-food chain's full transition to cage-free eggs.

February in Numbers

109g – the amount of soy 'hidden' in a 100g chicken breast

Foodservice needs to step up on responsible soy

Soy may be a hidden ingredient but companies have started to see the light and commit to sourcing responsibly, says Emma Keller.

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