Climate change poses an existential threat to the restaurant industry. Rising temperatures, unpredictable and destructive weather events, wildfires, a looming water crisis and more have the potential to disrupt nearly every aspect of a restaurant’s operations.
Chef Michael Cimarusti at Providence, LA | Photo by Christina Gandolfo
Chef Michael Cimarusti at Providence, LA | Photo by Christina Gandolfo
sustainability
Climate change is an existential threat to the restaurant industry
Operators and many industry experts agree that rising temperatures, increasing weather-related disasters and other looming environmental concerns pose huge risks to restaurants. Here’s what they’re doing about it.
sustainability
Working to slow climate change through regenerative agriculture, one field at a time
Farmers in New York State’s Hudson Valley are using techniques that return carbon to the earth and restore soil health. Restaurants are beginning to embrace the movement as the next step in local sourcing, but is it a silver bullet for the climate crisis?
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Insurance rates are proving the hard cost of climate change
Restaurants are getting hit with big upswings in their premiums, even if they’re not in the paths of destruction.
145 billion
An estimate of food that is unsold or uneaten every year in the U.S., according to ReFED.
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Reducing food waste is key in battle against climate change
Food rotting in landfills creates a "super pollutant." How can restaurants create less waste and mitigate the damage?
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How restaurants are working to kick their energy habit
Restaurants use more energy per square foot than any other commercial business. Reversing that trend will be challenging, but there are signs of progress.
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A hotter planet puts the restaurant supply chain at risk
Raising animals and crops to supply restaurants and grocers is both a contributor to climate change and a casualty of it. Drought and disasters are only making matters worse.