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sustainability

Sysco's New Sustainability Report is Most Comprehensive to-Date

 By Restaurant Business Staff on Jan. 31, 2013

HOUSTON (January 31, 2013 - Globe Newswire)—Sysco Corporation launched its sixth annual and most-comprehensive-to-date sustainability report, which focuses...

Sysco Distribution Center Presented Environmental Stewardship Award

 By Restaurant Business Staff on Feb. 01, 2013

COLUMBIA, S.C. (February 1, 2013)—Food distributor Sysco recently completed a project to upgrade their existing lighting systems to reduce electricity...

Technology

Tools of the trade: What is your must-have, can't live without, technology?

By Joann Whitcher on Feb. 07, 2013

With all the hubbub about mobile payments and tablet menus, it’s easy to forget that technology, as defined by Webster’s, cuts a broader swath; it’s defined as “the practical application of knowledge, especially in a particular area.”

Food

Catering concepts

By Restaurant Business Staff on Feb. 21, 2013

Chefs in foodservice operations of all stripes are bringing distinct culinary experiences to their catering customers, offering everything from farm-to-fork menus to boxed lunches to deluxe sit-downs.

Financing

Partner with your supplier to fight fish fraud

By Patricia Cobe on Feb. 27, 2013

Your seafood supplier can be your best friend when it comes to identifying seafood species and avoiding fraud.

Food

From bait to plate

By Joann Whitcher on Mar. 01, 2013

This past October, during the height of the season, chef Barton Seaver, a National Geographic fellow and leading advocate for sustainable fishing practices, purchased what he thought was Maryland blue crab from one of his favorite seafood suppliers.

James Beard Foundation announces 2013 awards nominees

By Restaurant Business Staff on Mar. 18, 2013

The James Beard Foundation announced the final nominees for its annual recognition program, which honors the country’s best and brightest chefs, restaurants, bars, sommeliers and other industry luminaries.

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...

Food

On the menu: Global fusion versus confusion

By Patricia Cobe on Apr. 01, 2013

When fusion was the trend of the moment, some chefs tried too hard to globalize menus. In too many kitchens, the result was confusion—on the plate and the palate.

Compass Group Announces The Million Lb. Challenge

By Restaurant Business Staff on Apr. 22, 2013

CHARLOTTE, NC (April 22, 2013)—On Earth Day 2013, Compass Group launched The Million Lb. Challenge, a company-wide commitment to reduce green-house gas...

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