Archive for sustainability SmartBlogs

Many restaurant owners want to recycle, but don’t know how or where to begin.

Starting with a big, complex recycling program can be difficult for a number of reasons: Different cities and counties take different materials; training staff can be time consuming; and establishing a front-of-house recycling bin system can take up considerable space.

Instead of tackling everything at once, you can start by recycling the material that takes up about 25% of your dumpster — cardboard.[…] Continue Reading »

Though it may be hard to believe, 2014 is over and 2015 has begun, but one trend that remains consistent is the restaurant industry’s continued interest in sustainability.

The proof is evident. This year, for the second time in a row, environmental sustainability was among the top 10 trends on the National Restaurant Association’s What’s Hot Culinary Forecast.[…] Continue Reading »

Restaurants with a sustainability plan have an advantage over the competition in several ways. Making an effort to protect the environment and prevent food waste helps restaurants make a connection with customers by showing that they care. Taking steps toward a sustainable operation is also good for the bottom line — energy-saving appliances, composting and on-site gardens can all help restaurants save money.[…] Continue Reading »

This post is sponsored by LINKFRESH. Consumers continue to ask where their food comes from and if it is sustainably produced. Companies have the opportunity to earn trust and win business by providing answers to these critical questions. In this Spotlight, we’ll share ways food providers can leverage technology to meet changing consumer demands.

Robert (Rob) Frost is group chief executive officer for LINKFRESH.[…] Continue Reading »

Fighting food waste has become a key cause in the restaurant world, as environmental concerns grow more urgent and eateries come together to fight childhood hunger. Some chefs and restaurants are moving beyond donating unused food and composting to creative new solutions that curb food waste before it starts, from creating seasonal menus using only locally grown ingredients to inventing dishes using bits and pieces of produce that used to get thrown away.[…] Continue Reading »