Waste not, want not. Or so the cliché goes.
Forty percent. That’s the amount of food produced in the U.S. that the USDA estimates will end up in landfills, even as one in eight Americans go hungry.
We’ve all heard the saying “a penny saved is a penny earned.” But when it comes to energy, the truth is closer to “a penny spent is a penny earned.” Owning and managing a restaurant can mean big sp
Sustainable Restaurant Group (SRG) announced Thursday the completion and launch of its Carbon Calculator tool, which was created to determine the company’s carbon footprint and the offsets required
Once an unsexy topic ushered to the sidelines, food waste is steadily moving into the limelight as chefs welcome the challenge of creating tasty dishes with scraps.
Use less water, switch to LED lights, keep the refrigerator doors closed —green tips like these may seem obvious to restaurant owners, but they are difficult to execute day in and day out, particul
When it comes to developing a creative menu, operators have to be mindful of the all the costs associated with the selected ingredients.
Beginning as a response to the demand for sustainable and local produce, a consortium of foodservice distributors joined together to create a networking initiative, Produce Regional Operators Advan
Navigating the world of sustainable seafood can sometimes feel like ambling across the ocean floor, without a flashlight, and with no air tank to boot. Consumers order and hope.