Archive for sustainability SmartBlogs

 

Environmental issues are a constant point of contention for activists and big business. While environmentalists want to preserve and protect nature, businesses leaders are often pressured to think more about the bottom line. Mark Tercek, CEO of The Nature Conservancy, implores both sides to look at things differently.

TNC’s mission isn’t unlike that of many other environmental nonprofits.[…] Continue Reading »

Restaurants of all sizes and types are trying to tap into the millennial mindset in order to appeal to the influential demographic. Connecting with these tech-savvy, food-loving consumers is key to attracting their business and earning their brand loyalty, chain restaurant chefs said during a panel discussion Sunday at the National Restaurant Association Show.

“It’s really about that connectivity and making a connection with our brand and our guests … they want to feel that connection all throughout their choice,” said Heidi Curry, senior manager of global R&D for bakery at Dunkin’ Brands.[…] Continue Reading »

You can’t run your restaurant without water. You use it to cook meals; clean dishes, floors and equipment. You serve it to thirsty customers and wash hands — many times over.

But the cost of water is rising quickly, and that’s taking a bite out of restaurants’ operating budgets.

By taking a few minutes to implement three simple water-saving steps, you can save $300 a year.[…] Continue Reading »

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 »