Continue to Site >>>

sustainability

Consumer Trends

Making the business case for sustainability

 By Heather Lalley on Nov. 15, 2024

Technomic consumer data reveals that the case for implementing more environmentally sustainable practices, while important, is not as black and white as it may seem.

Operations

How restaurants are working to kick their energy habit

 By Joe Guszkowski on Nov. 15, 2024

Restaurants use more energy per square foot than any other commercial business. Reversing that trend will be challenging, but there are signs of progress.

Operations

Working to slow climate change through regenerative agriculture, one field at a time

By Patricia Cobe on Nov. 12, 2024

Farmers in New York State’s Hudson Valley are using techniques that return carbon to the earth and restore soil health. Restaurants are beginning to embrace the movement as the next step in local sourcing, but is it a silver bullet for the climate crisis?

Operations

Climate change is an existential threat to the restaurant industry

By Heather Lalley on Nov. 11, 2024

Operators and many industry experts agree that rising temperatures, increasing weather-related disasters and other looming environmental concerns pose huge risks to restaurants. Here’s what they’re doing about it.

Operations

Finding top-quality alternatives to foam and single-use plastic packaging for off-premise orders

Sponsored content from our partner Huhtamaki on Oct. 11, 2024

As many restaurants make the switch to environmentally friendly packaging options, it’s important to find a high quality option that meets the unique needs of off-premise orders.

Operations

Reusable cups are coming to a bunch of restaurant chains in one California city

By Jonathan Maze on Jul. 09, 2024

Starbucks, Burger King, KFC, Dunkin’ and other brands will work together on a citywide reusable cup initiative in Petaluma, California, starting August 5.

Leadership

CIA names Google foodservice exec Michiel Bakker as president

By Lisa Jennings on May 24, 2024

Bakker will succeed Tim Ryan, who moves to the position of chancellor of the Culinary Institute of America.

Food

Restaurants celebrate Earth Day with eco-friendly food, drink and more

By Patricia Cobe on Apr. 19, 2024

Many operators are on a sustainability mission year round, but they go the extra mile to promote their efforts on April 22.

Food

A new generation of upgraded kids' menus plays to parents, but they're getting Gen Alpha to hit the 'like' button

By Patricia Cobe on Mar. 29, 2024

While many fast-food chains stick to old-school kids’ fare, there’s a recent surge among fast-casual and full-service restaurants to offer healthier, more grownup menus that appeal to the whole family.

Operations

Chipotle doubles down on Cultivate Next

By Lisa Jennings on Feb. 28, 2024

To celebrate the venture fund's two-year anniversary, the fast-casual chain commits another $50 million to bring the investment pool to $100 million.

  • Page 2