social responsibility

Starbucks chief Howard Schultz called on restaurateurs who packed his keynote address at the National Restaurant Association to take greater responsibility.

To increase patronage and prices, restaurateurs need to make consumers aware of their sustainable practices, according to a study featured in the August 2010 issue of the Cornell Hospitality Quarterly.

Industry leaders gathered at a first-of-its-kind conference this week to draft a plan for turning healthful, sustainable food into more of a sales and profit generator for the foodservice industry.