Hopdoddy strengthens commitment to regenerative beef and seed-free oil

Behind the Menu: The better burger chain shifted to these more sustainable sources, pledging to expand the initiative chainwide and on the menu.


Increase sales by serving customers Seafood With Integrity

As consumers continue to prioritize sustainability and environmentally friendly foods, menuing seafood that’s traceable is a great way to appeal to diners.

A newly formed group called HARP is aiming to accelerate the adoption of best practices. Members include Marriott, Hilton and Radisson.

Technomic's Take: Black Valley Provender in Everett, Penn., shows how a restaurant can operate in a small town using local ingredients and higher-priced menus.

Technomic's Take: More than half of operators were affected by extreme weather last year, a number bound to increase. But how will consumers respond? Is extreme weather the new craveability?

The Chicago based concept is centered around German pretzel bread and a sustainable approach to business.

When it comes to sustainability in the restaurant industry, simplicity and an emphasis on the bottom line remain key.

The coffee giant is developing the lab in Costa Rica, near its research and development headquarters. The facility will be designed to help develop sustainable production practices.

As younger consumers look for social responsibility from the brands they interact with, food and beverage businesses are making sure to spotlight their sustainability efforts.

The taco chain is teaming up with Cargill and the National Fish and Wildlife Foundation to support ranchers' regenerative farming efforts.

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