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sustainability

Operations

Maine bans polystyrene food containers

The state becomes the first in the nation to outlaw the commonly used packages, with Hawaii, the westernmost jurisdiction, also looking at a ban.

Consumer Trends

How health and healthy planet concerns drive dining choices

Consumers’ interest in a healthier, more sustainable dining experience has fueled the rise of several guest demographics that should be on restaurant operators’ radar.

Here are five tips to help restaurants reduce waste for healthier profits and a healthier earth.

Operators should consider both the business and moral aspects of officially going green, Advice Guy says.

Consumers are choosing seafood more often. Check out what's trending in the category here.

Paper versions would be provided only upon request.

The topic of sustainability has only grown interest throughout the history of fishery management.

While reducing waste is an admirable goal, safety and quality must come first, Advice Guy says.

Overseer of the state's pension fund, a major shareholder, says the burger chain isn’t following rivals’ lead on chicken treatment.

Amid growing public pressure, chains are replacing their plastic straws, but doing so won’t be easy, or cheap.