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sustainability

Food

Wendy’s is making a big change to its tomatoes

The company plans to use tomatoes grown in greenhouses or hydroponic farms by 2019.

Operations

Greene Turtle does away with plastic straws

The sports bar chain joins other restaurants in moving to biodegradable straws upon request.

The company joins other restaurant operators that are switching to paper straws to cut waste.

Authorities are hunting operations that can't substantiate assertions of being farm-to-table.

Like wine, no two olive oils are exactly alike. Each oil is distinct, a unique product of soil, climate, olive type (there are at least 60 varieties of olives) and processing method. And like wine, olive oil is a changing, “living food."

The new Whole Foods Market in Portland, Maine, is a 48,000-square-foot behemoth, just two blocks off the turnpike spur that connects Maine’s largest city with a string of affluent towns along the coast.

As sushi continues its conquest of the mainstream, it’s becoming more and more clear that raw fish was only the first wave of a Japanese culinary invasion. Over the past two to three years, one Japanese concept after another has hit our shores with only a passing glance toward sushi—if there’s any recognition at all. They are authentic, specialized and high concept.

Most distributors offer private-label alternatives to regional and national brands, but Agar Supply Co. has put a new spin on the concept.

Our idea gaze shifts abroad this week, where Taiwan had an idea for dealing with restaurant critics, Wendy’s had an idea for spicing up its new Moscow unit and a French chef had a counter intuitive idea about his Michelin star. We still found a little idea love down in Texas, too.

This week McDonald’s answers the question with a “yes, we do actually use potatoes in our French fries.” Chick-fil-A is back in the news and not for good reason. An idea for crowdsourcing restaurant ideas. And a holiday spirit-type idea from an awesome restaurant in Illinois.

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