Green Restaurant Blog


EU eyes food waste laws

THE EU'S circular economy package could include new rules to ensure more unwanted food is diverted to charities for redistribution. All member states may also have to closely monitor food waste as levels hit 100 million tonnes.

Food waste survey results

WELL OVER three quarters (81%) of European shoppers check "use by" and "best before" dates on food, but less than half of them (40% and 47% respectively) understand the meaning of the terms.

Education will fuel food waste reduction

Following the government's announcement of a plan to decrease the amount of food waste sent to landfills by 50 percent within 15 years, the National Restaurant Association said the goal was "a step in the right direction" and that educating its members on the issue would help make it a reality.

Nearly Half of U.S. Seafood Supply is Wasted

As much as 47 percent of the edible U.S. seafood supply is lost each year, mainly from consumer waste, new research from the Johns Hopkins Center for a Livable Future (CLF) suggests. The findings, published in the November issue of Global Environmental Change, come as food waste in general has been in the spotlight and concerns have been raised about the sustainability of the world's seafood resources. In the U.S. and around the world, people are being advised to eat more seafood, but overfishing, climate change, pollution, habitat destruction and the use of fish for other purposes besides human consumption threaten the global seafood supply.

Repairing Commercial Refrigerators

One of the most common problems reported for refrigerators is, "My refrigerator doesn't get cold enough!" When your refrigeration unit isn't getting down to temperature, it pretty much defeats the purpose of having a refrigerator in the first place. Not only are you at risk for serving potentially spoiled and unsafe product (making diners sick and costing you in fines), but how much is that wasted product going to hurt your bottom line?

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