By Richard Fennelly, director of product development, CoilPod LLC
Want a cheap and easy way to save money on your elecric bill? All it takes is a little coil cleaning a few times a year.
By Sarah Martinez
Looking to switch to more environmentally-friendly packaging in your restaurant? Here are five lessons from EcoProducts.
By Sheila Bowman, Seafood Watch Manager of Culinary and Strategic Initiatives
Monterey Bay Aquarium’s Seafood Watch is turning 16 years old! Learn a little about the program and digest four ways you can start protecting all of our delicious seafood resources in your own restaurant.
By Sarah Martinez
What’s the real story behind sustainable packaging? Untangle some myths and mistunderstadings in the latest blog from Eco-Products.
By Jim Larson, program development director at Food Donation Connection
Have you ever wondered how much food goes to waste at your restaurant? The answer probably is a lot more than you think and, if you donated it properly, you could get a tax deduction! Here's how...
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By Douglas Katz
Hear how Douglas Katz, a 2014 James Beard award nominee, learned to source local produce and how his unwavering support of local farmers energizes his employees.
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By Mariann Costello, vice president of Scoma’s Restaurant in San Francisco
When San Francisco issued its legislation 15 years ago, Scoma’s restaurant figured out how to comply with the rule and save money in the process. As California gears up for its new waste law, the eatery's VP offers some advice to operators.
By Laura Abshire, director of sustainability policy and government affairs
Food waste is a hot topic these days, but what is the National Restaurant Association doing about it?
By Sarah Martinez, “Sustainability Maven” for Eco-Products
It’s no secret using environmentally friendly cups, plates and utensils costs more upfront. But it's increasingly paying off for restaurants that invest in sustainable business practices that benefit the planet.
By Ian Lifshitz, APP Director of Sustainability & Stakeholder Relations, the Americas
Foodservice packaging can present a real challenge to restaurant owners and managers. How does one identify and source affordable and sustainable material while addressing customer concerns? Learn about it here.