sustainability

GFS Canada's Albion Fisheries Making Sustainable Strides

By Restaurant Business Staff on Aug. 10, 2011

VANCOUVER (August 10, 2011)—Albion Fisheries Ltd., Western Canada's largest seafood distributor, recently told the Vancouver Sun they plan to remove...

Dynamic Fuels and Mansfield Oil Aim to Bring Synthetic Renewable Diesel to the Fleet Market

By Restaurant Business Staff on Feb. 01, 2012

GAINESVILLE, GA (February 1, 2012 - PR Web)—Dynamic Fuels, LLC, operator of the first commercial advanced biofuels plant in the United States, has entered...

Food

Soft drink refresh

By Thomas Henry Strenk on Aug. 01, 2012

Chia is the new superfood. Yes, that chia, of the “pet” craze in the 1980s. Favored by the Aztecs, this herb is still popular in Mexico, where the whole seeds are mixed with fruit juices to make chia fresca.

FirstCarbon Solutions and Compass Group Launch Carbon FoodPrint Toolkit

By Restaurant Business Staff on Mar. 29, 2013

IRVINE, CA and CHARLOTTE, NC (March 27, 2013)—FirstCarbon Solutions, an environmental sustainability business solutions company, and Compass Group...

Sonic to try reduced-beef burgers

By Peter Romeo on Jun. 22, 2017

The drive-in chain is believed to be the first national quick-service chain to test a beef-mushroom blend as a variation on its signature product.

What's old is new again

By Restaurant Business Staff on Jun. 15, 1997

What's new again? Big juicy steaks, burgers, and prime rib. After years of eating less of the stuff, Americans have stopped beefing about health woes and started indulging again.

How heat affects flavor

By Restaurant Business Staff on Apr. 14, 2006

By studying how heat affects flavors, R&D professionals can be better equipped to create formulas and processes that deliver consistent food products with the desired flavor profile.

25 Smart Menu Moves

By Restaurant Business Staff on Sep. 07, 2007

Menu items have to work hard for a living. They must fit with the concept. Sound and taste good. Make money, of course. And fall within the skill set and...

Financing

Buying organic & sustainable

By Restaurant Business Staff on Dec. 23, 2008

While the USDA has established identity standards for organic labeling, there are no clear guidelines for sustainable products.

Introducing the mamey

By Restaurant Business Staff on Aug. 01, 2010

Tropical fruits are often unfamiliar to my students, but for me, they are like a return to my youth in Mexico. The dazzling colors and unexpected combinations of flavors are part of my overall approach to developing plated desserts and other pastry specialties. I also like to make use of what I know of the fruit’s history to get new ideas or to try to recreate some of the possibilities that have stood the test of time.

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