A new high efficiency, ultra-low emissions commercial water heating and space cooling unit, which begins field demonstrations at two Southern California restaurants this week, could dish out energy savings, lower operating costs, and reduce greenhouse gas emissions for foodservice and hospitality facility operators.
Last week, San Diego’s city council voted to ban polystyrene food and beverage containers. Some local restaurant owners fought the ban, saying alternative packaging would be too expensive. The city of Encinitas is just up the California coast, and it banned polystyrene back in 2016. At the time, many restaurant owners claimed the ban would put them out of business, but Kris Buchanan, the founder of GOODONYA Organic Eatery in Encinitas, supported it.
Twenty-three companies exhibiting at The NAFEM Show 2019 will also display products in the event’s WHAT’S HOT! WHAT’S COOL! What Works! program. Participating products demonstrate quantifiable operator benefits, such as energy efficiency, food safety, labor savings, eco-friendly materials or reduced footprint, according to organizers of The NAFEM Show.
Where other chefs might see kitchen trash, Tim Ma finds treasure — for his culinary creations, and his bottom line. In Ma's kitchen at his popular Washington, D.C., restaurant, Kyirisan, sea bass filets are served to diners, the bones becoming the basis for stocks while the heads might be deep fried and served as an off-menu item. Carrot tops aren't tossed out — they're blended with sautéed garlic, oil, water, basil, parsley, pistachios and scallions to make a creamy pesto. Carrot peels are recycled, too — fried into thin strips that become a crunchy garnish. Tough kale stalks might be braised, then fried for more texture and tossed into a salad with pickled shallots, radishes and duck confit.
In terms of environmental impact, there are alternatives to plastic straws — glass, paper, metal even. But each one had its particular flaw in the eyes of Robert Morris, who owns the Paradise Cove restaurant in Malibu, Calif.
HAs restaurant operators strive to become more responsible in their operations, food waste has increasingly become a focal point. An enormous amount of food is wasted in the U.S., sent to spoil in landfills even as many people are in need. “The sad fact is that 30–40 percent of all food is wasted each year, yet as many as one in eight people suffer from chronic hunger,” says Nicolas Burquier, chief customer and operations officer at Pizza Hut. “The simple math says that hunger is a solvable problem, and a more connected food chain would provide enough sustenance for everyone.”
Here, we have put together a list of great ideas that will help you when starting up and managing a sustainable restaurant business. One that is not only going to create income for you, but also turn your restaurant into an important part of your local community.