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WASHINGTON National Restaurant Association. —Sustainable and locally grown and sourced ingredients will be the top menu trends in 2010, according to chefs polled recently by the The survey of...
Asteam-heated griddle that’s an energy miser, “smart” deep-fryers that power down when idle and exhaust hood fans that match their speed to the cooking load are helping a Denny’s franchise owner in suburban Chicago slash operating costs and model...
Townsend Bailey is leading the push to make the city of Atlanta a more eco-friendly place.As leader of Sustainable Atlanta, an organization formed in 2007 under the guidance of Mayor Shirley Franklin, Townsend has been working to shepherd through...
MONTEREY Calif. —The state of ocean life is still in decline, but there could be a sea change in the push for sustainable seafood, according to a new benchmark report by the Monterey Bay Aquarium. ...
SACRMENTO Calif. A new law in California aims to bring meaning to the phrase “sustainable” when describing seafood, a move that restaurant operators say might help them navigate the complex flood of eco-claims about fish and shellfish.Signed by...
MONTEREY Calif. The state of ocean life is still in decline, but the tide may be turning in the push for sustainably fished and farmed seafood, according to a benchmark report released Tuesday by the Monterey Bay Aquarium.Called “Turning the Tide...
McDonald’s Corp. prides itself on the sustainable initiatives it employs at its more than 32,000 fast-food restaurants around the world. Recently, Jill Scandridge, the company’s director of public affairs, discussed some of the Oak Brook, Ill...
ATLANTA —Restaurateurs are fighting city officials over proposed legislation that would require businesses here to make their establishments more eco-friendly and drive up costs significantly. ...
OAK BROOK Ill. McDonald's Corp. prides itself on the sustainable initiatives it employs at its more than 32,000 fast-food restaurants around the world. Recently, Jill Scandridge, the company's director of public affairs, discussed some of the Oak...
CHICAGO Sustainability is a widely held goal in the foodservice industry, with all the talk about going green, cutting “food miles” or using more organics, but the ways to achieve it are many and varied, chefs agreed during a recent meeting here...
