The restaurant industry is laden with dilemmas just like this one.
Eco-Products, a Novolex brand, announced the introduction of a line of compostable utensils for use in Cutlerease, a new dispenser that offers customers one fork, knife or spoon at a time.
Snowfox Group, a full-service sushi bar and restaurant provider, relies on FishChoice, a Colorado-based nonprofit offering the largest online database of seafood sustainability data, to meet the co
Fortune favors the prepared. It’s an axiom that rings true for Mylen Yamamoto.
Overfishing, failures in wildlife management practices, and increased consumption of seafood in recent decades have led to an unprecedented decline in wild fish populations.
Quest Resource Holding Corporation, a national leader in environmental reuse, recycling, and waste disposal services, announced that it added Buffalo Wild Wings to its portfolio of customers.
This year, Blue Sushi Sake Grill enacted their Conscious Earth movement, a concept-wide program that looks to make a positive difference on the planet by leading the restaurant industry in seafood
Tyson Foods released its 2018 sustainability report, demonstrating progress and increased transparency across key sustainability measures, including, farming practices, worker health and safety, hu
Sustainable Restaurant Group (“SRG”) today announced the addition of Christine Barone, CEO of True Food Kitchen, to the company’s board of directors.