Green Restaurant Blog

Archives - October 2010

The young green consumer

If you want to know what's happening, or will be happening, in the area of sustainability, look no further than America's college and university campuses. That's where sustainability practices and attitudes are being shaped for the new green consumer and employee. (Full Article) Posted: 10-24-10

Remember, 4 on the Door!

The first time I heard Richard Young � the director of education for Pacific Gas and Electric's Food Service Technology Center � say, "You want to save on refrigeration? Just remember 4 on the door," it instantly sunk in.(Full Article) Posted: 10-24-10

Supply chain trends for 2011

As I begin this column on foodservice supply chain trends for 2011, I'm reminded of another turbulent and exciting time for the foodservice marketplace, the dot com heyday of just a dozen years ago. Everyone and their brother came out with a new foodservice technology company. Many of those companies came in with a bang, and millions of dollars in seed funding, and then folded because they lacked foodservice experience and understanding of the longstanding relationships in the industry.(Full Article) Posted: 10-24-10

The dos and don'ts of green restaurant marketing

It continues to amaze me that in 2007, when I made the transition from running restaurants to helping restaurateurs run their businesses in more sustainable ways, the green movement in the foodservice industry was essentially still in its infancy. Now, being green has become one of the fastest growing trends to ever hit this country � and it's not slowing down.(Full Article) Posted: 10-24-10

For BPA, Exposure Matters - Receipt Handling & Eating Canned Foods Pose Greatest Danger

Reports about BPA often imply that all humans are equally threatened by exposures to BPA. This is false. People whose work requires them to handle receipts all day and those who eat a lot of canned food have the highest body burdens of BPA. The rest of us not so much. The solution is about phasing out applications of BPA that create very high exposures. Example: as reported in Environmental Health News: "Those who consumed canned vegetables at least once a day had 44 percent more BPA in their urine than those who consumed no canned vegetables, according to the study, which was published in the scientific journal Environmental Health Perspectives.(Full Article) Posted: 10-10-10

NSF Accredited to Test Plastic Products for Biodegradability Claims

NSF International, a leading provider of sustainable business solutions, announced that it has earned accreditation from the Biodegradable Products Institute (BPI) to test plastic materials and products for compostability. (Full Article) Posted: 10-10-10

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