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Reusable container programs have benefits, but are slow to take off

A reusable container program in Ann Arbor, Mich., looks to address key questions for restaurants and consumers. But in a world "built for single-use," the effort faces an uphill battle.


8 menu trends from the future

A global conference last week in Europe provided a preview of where restaurant menus may be headed. Here are the eight currents that were anointed megatrends. You'll need to bring your own fork.

The sustainability company is buying thousands of ultra-efficient Carrier heating and cooling units and offering them to restaurants and other small businesses that typically wouldn't have access to them.

Tyson Ventures is inviting upcycling startups to pitch at its Demo Day. Selected applicants may be given the opportunity to partner with Tyson.

The burger giant says it will reduce Scope 1, 2 and 3 greenhouse gas emissions by 47% by 2030.

The salad chain is offering a discount on in-store orders when customers opt for a reusable bowl.

Adding climate labels to a menu reduced participants’ selection of red meat-containing items.

Regen Fries, from McCain Foods, are made with potatoes grown using techniques designed to build soil health and improve biodiversity.

Rising costs and demands for greener operations has more companies looking at cutting out waste. And there are more potential solutions than ever.

Packaging, both safe and eco-friendly, has been a top sustainability initiative this year, and with the rise in popularity in takeout and delivery, it’s important for operators to seek out quality packaging to ensure the food they’re offering gets to diners in good condition.

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