Archive for the ‘Sustainability’ Category
3 food safety apps for your restaurant
Restaurants can use smartphone applications and Web-based programs for more than menus and online ordering, as software companies offer options to help ensure, document and promote food safety. For example, Inspect2GO’s app for Apple’s iPad and iPhone and Google Android tablets uses a standard template that is modified based on specific aspects of food safety [...]
What makes the aluminum can so green?
This series is sponsored by CMI, where gray is the new green. Want to know why? Download our sustainability paper to learn more about how cans stand alone as the sustainable solution for 21st-century packaging. Pass it on. Cancentral.com/sustainability. When last we left our aluminum can, it was headed to a beverage plant to be [...]
How local food can add flavor without adding cost
Across the country, there is a growing fervor for local foods. Consumers and chefs alike are discovering the delicious, sustainable ingredients growing right in their own back yards. However, some people still have their doubts about going local, worrying that local foods are not as affordable or easy to prepare as imported or processed ingredients. [...]
The life of a can: How an aluminum can is made
This series is sponsored by CMI, where gray is the new green. Want to know why? Download our sustainability paper to learn more about how cans stand alone as the sustainable solution for 21st Century Packaging. Pass it on. Cancentral.com/sustainability. Each day, pallets full of empty aluminum cans roll into bottling plants and roll out [...]
Cookbook shows relationships between chefs and farmers
Chefs and local farmers often create symbiotic relationships that support sustainable agriculture and give restaurateurs signature dishes that use seasonal produce, which in some cases is grown especially for them. Chef Aaron French, of the Sunny Side Restaurant in Albany and Berkeley, Calif., details 29 chefs who have such relationships in his new book, “The [...]
Collaboration is key to Nestle Waters’ recycling goals
Nestle Waters’ approach to increasing recycling centers is a collaborative effort to create a system of extended producer responsibility, in which producers build the price of recycling plastic bottles and other solid waste into the price of the product. Sustainability Director Michael Washburn explains. What is extended producer responsibility, or EPR? Basically, it means building [...]
Sodexo shows progress with sustainable-seafood offerings
Executive chef Sterling Smith offered tasting samples to customers during the Your Better Choice in Seafood event at Sodexo in Gaithersburg, Md. The event marked the foodservice provider’s demonstrated progress in contracting 100% certified sustainable seafood by 2015. “Sodexo serves over 10 million meals every day in North America; 50 million globally,” said Ann Oka, [...]
How the restroom symbolizes your whole operation
I recently sat in on a GreenBiz.com webcast on sustainability and its role in workplace hygiene policies. Here are some of the insights I gained from moderator Matthew Wheeland, the managing director of GreenBiz Group; Josh Radoff, co-founder and principal at YRG sustainability; and Michael Kapalko, the sustainability marketing manager at SCA Tissue North America. [...]
How to extract energy savings from restaurant appliances
Restaurant owners who invest in making their appliances more sustainable are not only helping the environment but also likely saving a bundle of money in the long run. Energy improvement can be made either by replacing older equipment or tweaking maintenance on old equipment. SmartBrief recently reached out to Hobart, Traulsen and Baxter Manufacturing with [...]
Seafood and the science of DNA
As if it’s not tough enough to determine which fish dishes are sustainable and which are made with seafood on the endangered list, a report last week warns about trusting labels. Apparently, seafood fraud is rampant and labels might be misleading, according to a report from nonprofit Oceana. Researchers found that between 20% and 25% [...]
