In an effort to introduce restaurant owners, operators, and diners to sustainable options, US Foods continues to develop its Serve Good product line.
Arc Cardinal, a North American leading tabletop supplier to the hospitality industry, announced its partnership with Slow Food USA, a movement creating change through good, clean and fair food for
Clique Hospitality’s Lionfish, the modern restaurant located inside Pendry Hotel in the heart of San Diego’s famed Gaslamp Quarter, is proud to
At Denver-based chain Snooze, food waste reduction is a multipronged effort. There is only one trash bin in each kitchen with multiple compost bins posted at each workstation.
The James Beard Foundation announced the launch of Waste Not, a multi-year campaign designed to encourage culinary professionals and home cooks to reduce food waste by thinking differently about fo
Red Lobster announced Monday that it will begin offering plastic straws only upon request starting in November and will begin to replace plastic straws with an eco-friendly alternative straw by the
Give a Sip. #stopsucking. Strawless in Seattle.
Chef Robert Wiedmaier is an avid fisherman and has been out on boats with his seafood suppliers. He’s checked out the processing plants in Alaska where much of his fish comes from.
Sustainability is no longer considered a buzzword of the moment; it’s an ecological and financial necessity.
For the third consecutive year, Perdue Farms continues its collaborative and transparent journey to change the way it raises chickens, addressing growing public concerns over broiler welfare.