This site uses cookies to improve your experience. To help us insure we adhere to various privacy regulations, please select your country/region of residence. If you do not select a country, we will assume you are from the United States. Select your Cookie Settings or view our Privacy Policy and Terms of Use.
Cookie Settings
Cookies and similar technologies are used on this website for proper function of the website, for tracking performance analytics and for marketing purposes. We and some of our third-party providers may use cookie data for various purposes. Please review the cookie settings below and choose your preference.
Used for the proper function of the website
Used for monitoring website traffic and interactions
Cookie Settings
Cookies and similar technologies are used on this website for proper function of the website, for tracking performance analytics and for marketing purposes. We and some of our third-party providers may use cookie data for various purposes. Please review the cookie settings below and choose your preference.
Strictly Necessary: Used for the proper function of the website
Performance/Analytics: Used for monitoring website traffic and interactions
From re-stocking wild populations, reducing overfishing, and creating alternative fuel sources, to creating green jobs, conserving natural biodiversity, and reducing environmental disturbance. Sustainable Food Sourcing Is Worth the Effort. Sourcing seafood sustainably takes a bit more work but is worth it.
Growing Momentum for Plant-Based and Local Sourcing The movement towards plant-based foods and locally sourced ingredients will continue to gain momentum in 2025, reducing overall food waste through better inventory management and demand forecasting. Additionally, supply chain disruptions can complicate sourcing efforts.
What are common misconceptions restaurant operators have regarding the impact of cooking oil on sustainability? What Can Be Done : Educate the customer about the impact that different oils make not only on their ability to operate but also on their sustainability goals within the kitchen. Generally the thought is, oil is oil.
Sustainability Takes Center Stage Sustainability is no longer an optional value—it’s a demand from environmentally conscious consumers. In 2025, expect to see more restaurants and bars adopting eco-friendly practices, such as reducing food waste, sourcing locally, and using energy-efficient equipment.
There is not one simple thing a company can do to be more sustainable–there are dozens that need to done every day, but they are doable. Over the past 30 years, she has been the architect of their groundbreaking approach to responsible purchasing and a leading force behind their pivotal shift toward sustainability.
You’re unlikely to eliminate all your sources of overuse immediately. Sustainability is measured by looking at a number of areas throughout a business. Energy-efficient equipment When you look at your electricity bills, a large proportion of those kilowatts per hour are likely to be used by your kitchen equipment.
Diversifying Suppliers : Establishing relationships with multiple suppliers across different regions can reduce dependence on any single source, mitigating the impact of localized outbreaks. Invest in Cage-Free Infrastructure While transitioning to cage-free systems is costly, it is a necessary step for long-term industry sustainability.
Combine the rising prices of food with the drive to be more sustainable, and we have reached the point where we need to reduce, reuse, and shop local. Here are 10 tips for promoting sustainability in the food industry. Permaculture is a science based on the principles of ecological design and sustainability within natural ecosystems.
How do factors like suppliers, but also kitchen layout, equipment design, and workflow patterns impact contamination risk? coli can rapidly spread through food service facilities from a single contaminated source, persisting on surfaces and posing long-term contamination risks. Can you break down the science of how pathogens like E.
Food waste from all sources is responsible for eight percent of global greenhouse gas emissions, and the U.S. But restaurants have other, less visible sources of waste that also contribute to climate change. Heating and cooling, refrigeration, and cooking equipment are the biggest energy users, followed by lighting.
For more than two decades Sam Ballas, Founder of East Coast Wings + Grill, has focused on brand building in a smart and sustainable manner. Automation – Investing in smart kitchen equipment and AI-driven scheduling tools can help reduce labor costs and improve efficiency.
Denver-based chef Justin Cucci has long been a champion for sustainability at his farm-to table eateries. To date, he has opened six restaurants and venues, turning a former mortuary, gas station and brothel all into restaurants with globally inspired locally sourced menus.
AI can also improve sustainability within restaurants – and throughout their supply chains – with huge benefits that include waste and carbon emissions reduction, cost savings, and meeting consumer demand. Restaurant managers must ensure that their suppliers’ sources are trustworthy, and their products are high-quality.
Space or equipment constraints that prevent further growth in the current setup. In-house expansion gives full control over quality and processes but requires significant investment in equipment, facilities, and compliance with food safety regulations. Increased interest from wholesale buyers or retailers requesting larger orders.
2025 Cocktail/Beverage Trends Ingredients on the Rise Super Juice Acid correction is a technique that allows bartenders to sustainably mimic flavors not locally available, such as using acid-corrected local citruses in Roatán in the Caribbean to replace lemons in cocktails.
Restaurant owners can lessen the carbon footprint of their kitchens through practical cut-backs such as eliminating single-use plastics, repurposing ingredients to limit food waste and partnering with local sustainable food suppliers. There are several tools out there that can help determine what makes a material sustainable.
There are two key reasons for moving to more sustainable gastronomy: one is because climate change is threatening our very food supply, and the other is that how we are currently producing food is contributing to climate change. What Is Sustainable Gastronomy and Why Is it Important? Designing a Sustainable Menu. Serving Up.
It will be shaped by how well operators weave together systems, people, experience, and sustainability. Already by 2025, “ wellness tourism ” is expected to grow alongside sustainability-focused offerings. They’re scaffolds that make staffing more sustainable and less frantic. That’s sustainability 2.0.
Sweetgreen implemented tech solutions to improve their operations, boost sustainability , and personalize customers’ experiences. When restaurants use tech tools to enhance food traceability and transparency across the supply chain, it helps ensure better quality from source to shelf. Prioritize sustainability.
At places like the Lonely Oyster in Los Angeles, you could pay as much as $6 for a sustainablysourced Blue Pool oyster pulled from the waters of Hama Hama, Washington. Equipment, too, is a major issue in Fingers operation. Brooke Olsen Numerous processes occur to ensure oysters are safe to eat in restaurants.
What’s not commonly known is that used cooking oil can be transformed into renewable plastics and lower-emission renewable fuels, like renewable diesel and sustainable aviation fuel (SAF), part of a growing list of useful products derived from recycled cooking oil and other renewable raw materials.
Rising electricity demand often coincides with a push toward renewable energy sources, the integration of which requires additional infrastructure investment. A comprehensive approach to efficiency can help lower your energy consumption and bills as well as play a significant role in enhancing your restaurant's sustainability outcomes.
“Nepali coffee is rare; our national production is only 500 to 600 tonnes annually,” says Dhanvie Dugar , the founder of Himalaya Coffee Company , a brand of KL Dugar Group , a fourth-generation family business that works with cooperatives and smallholder producers across more than 15 districts in Nepal to source specialty-grade arabica.
With margins and cash flow stretched thin, a machine that just roasts coffee is no longer enough; today’s roasters are increasingly demanding more from their equipment. In response, more coffee businesses are exploring in-house roasting as a way to regain control over quality, pricing, and sourcing.
If the coffee industry is to tackle this problem, it needs to address the increasing need for long-term sustainable coffee sourcing. So what exactly is long-term sustainablesourcing and how can it be achieved? So what exactly is long-term sustainablesourcing and how can it be achieved?
“Many hours were devoted to researching specialty equipment that would work best in our solar-powered environment. We chose state-of-the-art equipment, including our electric flat tops, ovens, and finishing broilers, as well as the induction ranges.” who designed the Green Orchid Restaurant kitchen.
One thing that is not typically top-of-mind during the quarantine is sustainability, even though sustainability could mean the difference between success and failure. Keep in mind, sustainability has three elements: social, environmental, and economic. In light of everything else, it doesn’t seem like a priority.
These collective issues lead to a challenging environment, affecting not just the individual restaurants’ ability to compete fairly but also harming their long-term sustainability and profitability. What factors are fueling food-app fraud? The technology used to commit fraud is exponentially more advanced than it was just 10 years ago.
With 58 percent of consumers prioritizing sustainability when dining out, embracing sustainability within restaurant operations isn’t just a goal, but a strategy to attract and retain customers and boost revenue. The case for sustainable solutions Plastic pollution has reached alarming levels.
Trust is built when company leaders demonstrate a strong commitment to food safety and provide the necessary resources – including training, tools, equipment, and support – to ensure compliance with regulations and best practices. Build Trust One of the foundational pillars of a robust food safety culture is trust.
And they care about social and environmental impact: ethically treated animals, sustainability, fair labor practices, DEI, and more. Any safety breach – mishandled foods, contamination at a farm, employees working with contagious norovirus, human error, broken equipment, and more – can harm your foods, guests, and business.
Prepare now for future food disruptions by proactively developing backup plans, such as finding alternative food sources. Today’s digital solutions allow you to audit and evaluate your supply chain’s sustainability and resilience. Restaurant operators would be wise to take the following steps: Be proactive.
In this article, we discuss how restaurant design is changing as a result of the COVID-19 pandemic and highlight how we must rethink the consumer-facing footprint to make the restaurant experience more sustainable and bolster consumer confidence. Architectural Considerations in HVAC.
Experiential dining, plant-based menus and sustainability were hot topics in the Les Dames d’Escoffier International (LDEI) 2023 Trends Report. Culinary methods and sources of inspiration for menus and venues were also part of this group’s discussion. Chef Showcases – Consumers are hungry for culinary experiences curated by chefs.
What issues have affected the industry over the last five years in the topics of marketing, design, operations, law, finance, technology and equipment? We’re also seeing many of our clients find new ways to be more sustainable in sourcing their food products. Mark Hoefer, General Manager, Le Bilboquet Atlanta.
Sustainable restaurant expansion requires balancing excitement with patience and perspective. Sustainable restaurant expansion requires balancing excitement with patience and perspective. Capital infusions fund additional equipment purchases, hire staff quickly or secure upgraded real estate locations.
As such, restaurants are investing in training and development programs to upskill their workforce, ensuring team members are equipped to handle the latest tools and technologies. In the same vein, the demand for tech-savvy employees who can navigate these advanced systems is surging.
People have become increasingly aware of climate change and the importance of ethical sourcing. What they cannot produce themselves, they source locally. The result is a unique culinary experience that features unmatched freshness and innovative and educational menus, with a strong emphasis on sustainability.
” Their answers touched on a variety of subjects including AI, virtual reality, virtual kitchens, staffing and retention, social media marketing, sustainability and third-party delivery. In order to compete, restaurant brands need to be equipped with the leadership and capabilities necessary to adapt to the latest tech trends.
The team thoughtfully sourced woven window lights to honor the rich tradition of weaving found in local Native American culture. This is what ties our work with artisan pizza making: a focus on how the finer details reinforce Pagliacci’s commitment to making great, locally sourced pizza.
Some top trends include a rise in the prominence of mocktails and non-alcoholic drinks, demand for sustainable practices, and the addition of CBD drinks to menus across the country. Sustainability. Work with your chef to choose locally sourced ingredients and garnishes as part of your venue’s food order. Even better?
The supermarket chain will refurbish 150 in‑store cafés with modular seating, digital kiosks, revamped menus, and energy‑efficient equipment. New York City, New York, US) Wed, 18 Jun – Emily McIntyre launches Swift Coffee Sourcing in Kansas City. The move underscores a renewed focus on sustainability and innovation in Latin America.
ofi secures US $1.975 billion sustainability-linked loan. The three-year loan, which also includes a two and three-year revolving credit facility, will be used to achieve the food and beverage supplier’s sustainability targets – including in its coffee supply chains. Neumann Kaffee Gruppe releases 2022 Sustainability Report.
In recent years, the food service industry has witnessed a growing emphasis on sustainability and energy efficiency, making it imperative for restaurant owners and managers to seek out energy consumption curtailment strategies while ensuring a pleasant and comfortable atmosphere for their patrons and staff.
We organize all of the trending information in your field so you don't have to. Join 49,000+ users and stay up to date on the latest articles your peers are reading.
You know about us, now we want to get to know you!
Let's personalize your content
Let's get even more personalized
We recognize your account from another site in our network, please click 'Send Email' below to continue with verifying your account and setting a password.
Let's personalize your content