Read the full story at GreenBiz.
This article is the seventh in a 12-part series about the future of U.S. retail for the Forum for the Future-led 2014 Retail Horizons project in partnership with Retail Industry Leaders Association. For more about the project and the toolkit available in October, read the first story.
The future of food is both exciting and precarious. While technological advances promise changes in what and how we eat, the basic inputs required to make food for humans, such as water and fertile soil, have changed very little. Of these, changes in water availability could have the most drastic impact on the types of foods available to tomorrow’s consumer.
Read the full post at GreenLine.
NPS recently announced the 2014 recipients of its annual Environmental Achievement Awards, honoring NPS teams and partners that demonstrate exceptional environmental accomplishments in line with Executive Order (EO) 13423, Strengthening Federal Environmental, Energy, and Transportation Management, and EO 13514, Federal Leadership in Environmental, Energy, and Economic Performance. This year, two concessioners were recognized for their achievements supporting the NPS goal of the preservation, protection and stewardship of environmental resources.
Read the full post from the National Park Service Commercial Services GreenLine News blog.
Choosing the right disposable flatware for your food service operation might seem like a daunting task. With so many options out there featuring different price points and a variety of green attributes, how can you tell which is the best choice?
Read the full story in The Daily Beast.
It’s official: the organic movement has infiltrated our bars. But whether or not your martini is made from organic, kosher, locally-sourced vodka, it still isn’t “healthy” for you.
Read the full story in the Kansas City Star.
A budding movement in Kansas City is turning the spotlight of sustainability on the restaurant industry.
Read the full story in Environmental Leader.
A Washington state bakery has achieved zero-waste status by recycling, reusing and repurposing all of its waste.
Franz Bakery, a 108-year-old family-owned company, eliminated waste at its Spokane bakery through a recycling program that encompasses all aspects of its operations, including product and packaging waste, scrap metals, used equipment lubricant oil, used fleet motor oil, paper, plastic and cardboard.
EPA has recently released a free, new resource to reduce food and packaging waste! The Reducing Wasted Food & Packaging Toolkit helps restaurants, grocers, caterers, and other commercial kitchens to save money and reduce their environmental impact. Explore the toolkit and share extensively with those in your food services network.
Understanding the amount, type of, and reason for food waste is the first step toward reducing it. The kit includes an Excel audit tool that allows users to tailor their waste tracking to the level of detail needed for their facility. Once the data is entered, the spreadsheet automatically generates graphs and data summaries to help facilities identify opportunities to reduce waste.
You can find this free resource and others at http://www.epa.gov/foodrecovery/tools/index.htm.
Also consider joining EPA’s Food Recovery Challenge (FRC), a free program for any organization which prepares, sells or serves food. Participants reduce wasted food through source reduction, donation and recycling, saving money, helping communities and protecting the environment. They share tools, webinars and other useful information on tracking and reducing wasted food and give annual EPA awards.