Making sustainable work

How four chains built some of the nation's most innovative sustainable menu items from the ground up.

2011 preview

Whispers of optimism are filling the dining-sphere as we embark on a new year. There's no question that a different reality still permeates the restaurant...

OAK BROOK, IL(October 19, 2011 - Marketwire)—McDonald's Corporation announced its membership in the Roundtable on Sustainable Palm Oil (RSPO). This...

TAUNTON, MA (March 29, 2012 - Marketwire)—New England Wholesale food distributor AGAR has announced that Nor'Easter Seafood based in Boston will be one of...

BOSTON, MA (October 16, 2012 - Marketwire)—Digital Lumens announced that Ben E. Keith Foods, the nation's eighth largest institutional foodservice...

These days, fussy consumers—and chefs—want local and/or seasonal fruits and vegetables on the menu, often along with the name of the farm.

There are two main species of coffee: robusta and arabica.

Restaurants have served wine out of bag-in-boxes for years, stealthily siphoning the stuff into glasses—behind the bar and out of sight.

Peruvian cuisine may be a latecomer to America’s tables, but it’s gaining a foothold. “The healthy, fresh ingredients and unique flavor profiles are creating a surge of interest in Peruvian food and restaurants,” confirms Marcella Guzman, an instructor at the Art Institute of Fort Lauderdale.

Red, white or rose—any wine can be “green."

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