social responsibility

United Natural Foods to Lease Texas Distribution Center

By Restaurant Business Staff on Oct. 29, 2009

LANCASTER, TX (Oct. 28, 2009)—United Natural Foods Inc plans to lease a new 590,000-square-footdistribution center in Lancaster TX to support customer...

Kick the salt, but keep the flavor

By Joan M. Lang on Nov. 01, 2012

Boston Market’s late-August announcement that it would cut sodium levels an average of 20 percent throughout its menu—a decision symbolized by the chain...

This week’s 4 head-spinning moments: Ruler smacks to restaurants’ knuckles

By Peter Romeo on Mar. 20, 2015

Restaurants’ attempts to be better corporate citizens backfired spectacularly this week, supporting the old adage that no good deed goes unpunished.

United Natural Foods, Inc. to Adopt Hydrogen Fuel Cell Technology

By Restaurant Business Staff on Mar. 17, 2010

SARASOTA, FL (March 17, 2010)—Complementing its culture of social responsibility and its commitment to utilizing clean energy, UNFI today announced plans...

Sysco's New Sustainability Report is Most Comprehensive to-Date

By Restaurant Business Staff on Jan. 31, 2013

HOUSTON (January 31, 2013 - Globe Newswire)—Sysco Corporation launched its sixth annual and most-comprehensive-to-date sustainability report, which focuses...

Running for your livelihoods

By Peter Romeo on May 27, 2015

As the presidential candidates take their marks, it’s restaurant issues that are on the line.

Operations

Clean machines

By Restaurant Business Staff on Jun. 01, 2010

Though the basic principles remain the same, several manufacturers have developed new equipment to help save both time and energy.

Financing

Starbucks' Schultz calls on industry to be more responsible

By Sam Smith on May 20, 2013

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

Consumer Trends

Consumer Knowledge Increases Willingness to Patronize Green Restaurants

Aug. 25, 2010

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.

“Menus of Change” tries to be a GPS for healthier menus

By Patricia Cobe on Jun. 13, 2013

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.

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