Sustainability
Woods Hill Table Makes Good on the Farm-to-Table Promise
Kristin Canty planned to open a small diner in her hometown of Concord, Massachusetts, one of those New England towns where the farms historically outnumber the restaurants.
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.
Greenpeace Report: Foodservice Companies Need to Improve Seafood Practices
A Greenpeace report, Sea of Distress, found that some of the largest U.S.
US Foods Centers on Sustainability in Latest Product Line
Across the foodservice lexicon, witnessing a brand “clean up” its menu is becoming commonplace. McDonald’s developed chicken nuggets parents can be proud of.
Sea Pact Announces 2016 Request for Grant Proposals
Sea Pact, an innovative alliance of seafood industry leaders, announced the opening of its request for grant proposals (RFP), the fifth time the group has opened up applications for worthwhile proj ...
Restaurant of The Rising Sun
The cost of installing solar panels at Coasterra, which opened in San Diego last August, was through the (solar) roof, and it’s going to take eight to 10 years to see a return on the investment. ...
Farm to Italian Table
The Italian cultural heritage of local food sourcing—olives from your neighbor’s vines, cheese from cows or goats in your uncle’s pastures—is common among the country’s most decorated chefs and the ...
