Archive for Sustainability SmartBlogs
The Grocery Manufacturers Association released the report “Environmental Success Stories in the Consumer Packaged Goods Industry,” which highlights the green achievements by member companies in air, water and waste management. Here are a few of the inspiring case studies.
Saving energy with a multipronged approach
Campbell Soup saved $500,000 in utility costs with an efficiency initiative at a plant in California, where it reduced electricity and water usage per pound of product by 4.85% and 13.45% respectively, and total waste at the site was cut by 860 tons.[…] Continue Reading »
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 that a restaurant needs to track.[…] Continue Reading »
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 filled and sent to a store, where someone would buy it and drink up the contents.[…] Continue Reading »
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 again full of beverages destined for supermarket shelves and convenience store coolers.[…] Continue Reading »
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 Bay Area Homegrown Cookbook: Local Food, Local Restaurants, Local Recipes.” The profiles of chefs and farmers that they do business with include stories, photos and favorite recipes that highlight the use of fresh local ingredients.[…] Continue Reading »
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