Sustainability and Green Restaurant News and Trends

Managing food waste, conserving resources, growing their own gardens—restaurants and chefs are going green and telling inspiring stories to motivate others in the hospitality industry.

 

Foraging for Cocktail Ingredients

Richard Woods hasn’t nixed many ingredients for use in his cocktails at the Duck & Waffle restaurant in London, England, but he drew the line at ants. At least initially: “I said.

Lessons In Leftovers

Chefs are working toward zero-waste by repurposing food scraps into viable dishes.

NYC's Kellari Taverna Partners with Monterey Bay Aquarium

New York City restaurant Kellari Taverna announced a formal partnership with the Monterey Bay Aquarium Seafood Watch program, committing to serve only seafood caught or farmed in ocean-friendly way

Survey: Americans Don't Know How Much Food They Waste

By some estimates, up to half of all the food produced on the planet—about 2 billion tons—is wasted before it ever reaches a human stomach.

Texas Chef Marcus Paslay is a Food Purist

Chef Marcus Paslay keeps his kitchen real, using whole, raw products to create truly scratch-made dishes.

Markon's Chef Summit Brings Together Chefs to Focus on Sourcing and Innovation

Foodservice chefs across the country stepped out of their kitchens and into fields and packing facilities to learn about the produce they use, and collaborate on new ways to integrate produce on me

Is the Grain Left Over from Brewing Really Spent?

It started out as a simple curiosity.
Woods Hill Table

Woods Hill Table Makes Good on the Farm-to-Table Promise

Kristin Canty's Concord, Massachusetts, restaurant takes the popular narrative to new heights. It just took 250 acres of scenic farmland—and plenty of passion—to get it done.

On The Border Mexican Grill Commits to Cage-Free Eggs

On The Border Mexican Grill & Cantina, the world's largest Mexican casual dining brand, announced its commitment to switch 100 percent of the eggs in its supply chain to cage-free by 2025.

S&D, COSA Partner to Better Sustainable Sourcing Impact

S&D Coffee & Tea and the Committee on Sustainability Assessment (COSA) have joined forces to broaden S&D’s sustainable sourcing program.

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