By Al Rattie, interim executive director, U.S. Composting Council
A composting program requires an investment of time and manpower, but if you have the right resources in place, you can reduce your food waste and carbon footprint.
By Dave Booher, group leader for healthy oils, Dow AgroSciences
Being efficient and financially responsible have always been two important ways to ensure your restaurant business remains successful. Restaurateurs are adding another ingredient to the mix: daily, sustainable business practices like proper frying techniques.
By Heidi M
inora, marketing director for the EatWell DC Restaurant Group
Sharing information with staff and guests about our efforts is one way to ignite their passion for the environmentally responsible work we’re doing. Here are three specific tips for other restaurateurs on this sustainability journey.
By Jim Hanna, director of environmental impact at Starbucks Coffee Company
As leaders in the business community, learn a few tips on how restaurateurs can help reduce water consumption. This is especially important in areas facing potential or significant drought conditions.
By Andrew Shakman, founder & CEO of LeanPath, Inc.
What is perhaps the single most dangerous thing in your restaurant? An employee who doesn’t care. Learn how food waste can truly reengage employees!
By Erik Makinson, director of waste solutions at Ecova, Inc.
Are there advantages to recycling and composting waste? Yes! Hear why sustainable waste disposal can be fiscally rewarding and how businesses can reduce their cost with several key strategies.
By Courtney Lindberg, environmental specialist at the city of Ventura
Water is, without a doubt, essential to running a restaurant. With California's (and other states') record drought, avoiding water waste should be top of mind for restaurateurs. Learn some easy steps to take and save some money too!
By Nati
onal Restaurant Association staff
Featuring Richard Young & Tarah Schroeder, panelists at the 2014 NRA Show.
Save money in the long run by investing in energy-efficient appliances and equipment. While they might cost more at the start, they can help you achieve your sustainability goals, says Richard Young, education director, Food Service Technology Center.
By Dave Booher
It may not seem obvious, but small sustainability choices — like selecting a high efficiency oil for your fryer and minimizing oil use through good frying practices — can affect the impact your restaurant makes on the environment.
By Andrew Shakman, founder & CEO of LeanPath, Inc.
Zero waste is a term that’s popping up across the industry. Is it all a fad or is zero waste the way of the future for restaurants around the globe? And what does zero waste really mean?