sustainability

The importance of purpose

By Sam Smith on Jun. 17, 2013

Why are you here? In this industry. Running a restaurant. If your only answer is because you like food or, even worse, to make money, you’re setting yourself up for failure.

Food

Fresh thinking

By Patricia Cobe on Jun. 18, 2013

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.

Meet the chef: Galen Zamarra

By Restaurant Business Staff on Jun. 20, 2013

The fragrance of wood smoke pops up in unexpected places at Mas (la grillade), a New York City restaurant that showcases locally grown, sustainably raised food cooked over a wood grill.

Testa Produce Continues to "Green" Its Delivery Fleet

By Restaurant Business Staff on Jul. 02, 2013

CHICAGO (July 2, 2013)—Testa Produce, which added two all-electric trucks to its delivery fleet earlier this year, is now adding 10 new trucks that run on...

Seafood Industry Forms Sustainable Fishing Coalition

By Amanda M. Westbrooks on Jul. 26, 2013

July 26, 2013—Albion Fisheries, Santa Monica Seafood, Seattle Fish Co. and other major seafood companies have formed Sea Pact, an industry coalition to...

Dutch Division of Sodexo First Foodservice Distributor to Achieve ASC Certification

By Amanda M. Westbrooks on Aug. 28, 2013

(August 28, 2013)—Sodexo Netherlands will soon be the first foodservice operator to obtain Aquaculture Stewardship Council (ASC) chain of custody...

Food

Local sourcing tops chefs’ trend picks for 2014

By Sara Rush Wirth on Dec. 03, 2013

Local sourcing will be the dominant influence on restaurant menus next year, according to an NRA survey of chefs. See what other trends ranked highest.

Food