Archive for sustainability SmartBlogs
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 »
As consumers become more aware of where their food is coming from, restaurants and retailers alike are getting into the sustainability game. From a business standpoint, incorporating things like sustainable design makes sense because it helps the bottom line. But having a strong message of sustainability associated with a business is also advantageous in the food and beverage industry from a branding perspective.[…] Continue Reading »
Gina McCarthy, the administrator of the Environmental Protection Agency, discussed Sec. 111(d) of the Clean Air Act, which deals with carbon emission reductions, at a webinar hosted by the American Sustainable Business Council on Sept. 4.
McCarthy said the rules proposed in the EPA’s Clean Power Plan are part of President Barack Obama’s climate action plan. “Climate change is a risk to health, business and economic growth,” she said, adding that small business owners overwhelming want action taken on the issue.[…] Continue Reading »
Millennial consumers are having a noticeable effect on food and beverage brands, and their influence is increasingly being reflected in the products’ packaging. As the 21 million-strong generation wields its $1.3 trillion in direct spending power, brands have begun to take note of their product preferences and the trends that are driving their purchasing decisions.
This generation cares more about the benefits of the products, including the emotional benefits, so the goodness should be spelled out on the packaging.[…] Continue Reading »