Just Salad’s sustainability report highlights waste-free dining movement

Read the full story at Waste360.

New York-based Just Salad, known for its fast-casual restaurant concept that utilizes reusable containers, has just released its 2021 Sustainability Report.

In an introductory letter, Nick Kenner, founder and CEO, and Sandra Noonan, chief sustainability officer, placed emphasis on the company’s commitment to “everyday health and sustainability.”

As reusable takeout container systems expand, logistics questions abound

Read the full story at Waste Dive.

The pandemic threw startups for a loop, but many are still seeing strong demand. Now, companies and restaurants may have to balance brand identity with uniformity.

Green Supply Chain Management Implemented by Suppliers as Drivers for SMEs Environmental Growth with a Focus on the Restaurant Industry

Shin, S., & Cho, M. (2022). “Green Supply Chain Management Implemented by Suppliers as Drivers for SMEs Environmental Growth with a Focus on the Restaurant Industry.” Sustainability 14(6), 3515. https://doi.org/10.3390/su14063515

Abstract: This study was designed to better understand how restaurants can achieve effective environmental performance by focusing on their business relationships with suppliers that implement green supply chain management (GSCM). Restaurant suppliers’ GSCM was particularly assessed as a two-dimensional concept (external and internal) to explore if those two GSCM practices could possibly encourage restaurant ethical attitudes, thereby encouraging cooperative behaviors (‘joint action’, ‘information sharing’ and ‘flexibility in arrangement’) toward green suppliers. A total of 259 responses obtained from restaurant owners/managers were used for our analysis. Results revealed a significant effect of external GSCM on restaurant ethical attitudes, while internal GSCM was found to have no measurable effect. Further it was found that restaurant ethical attitudes facilitated cooperative behaviors toward green suppliers. More specifically, restaurant ‘information sharing’ and ‘flexibility in arrangement’ significantly improved their environmental performance; however, ‘joint action’ had no such effect. Based on our findings, several important theoretical and practical implications are proposed for restaurants to “go green” more effectively.

Food Waste Reduction in Military Kitchens: A Tracking Technology Demonstration at Fort Jackson

Photo by Rachel Claire on Pexels.com

Download the document.

This report evaluates a food waste tracking technology at military dining facilities (DFACS). It shows the amount of waste that can be reduced simply by measuring the waste flow and educating the kitchen staff and management. This should serve to encourage other kitchens, and especially military kitchens, to employ food waste tracking technology to save money and conserve energy and water resources.

TerraCycle and Taco Bell partner to pilot sauce packet recycling

Read the full story at QSR Magazine.

In partnership with TerraCycle, select Taco Bell locations, alongside several community spaces, all located throughout Mercer County are helping to divert used hot sauce packets away from landfills. With 8.2 billion Taco Bell hot sauce packets used each year in the U.S., this pilot program aims to give packets a spicier new life as a new recycled product.

Starbucks tests 100% reusable cup store

Read the full story at ESG Today.

Starbucks announced the launch of a program using only reusable cups in all beverages at its SODO 8 Starbucks café located in its Seattle office.

The new test program follows the launch last year by Starbucks of the Borrow-a-Cup initiative at several Seattle-area test stores. The program enables customers to order a beverage in a reusable cup and pay a $1 deposit. Customers can then scan and return the cup at a participating store’s return kiosk, and scan their Starbucks App to receive a $1 credit to their Starbucks Rewards account. The returned cup is then professionally cleaned and sanitized and returned to circulation within 48 hours.

Borrow-a-Cup will now be a permanent feature at SODO 8, the Starbucks café located in the Starbucks Seattle office, enabling customers to participate in the program or bring their own cup.

USDA and EPA welcome new U.S. Food Loss and Waste 2030 Champions

The Environmental Protection Agency (EPA) and the U.S. Department of Agriculture (USDA) have welcomed seven companies to the U.S. Food Loss and Waste 2030 Champions, companies that have committed to reducing food loss and waste in their U.S. operations by 50 percent by 2030. The new 2030 Champions include: Albertsons Companies, BJ’s Wholesale Club, Danone North America, Smithfield Foods, Inc., Starbucks, Sysco, and Tyson Foods.

“EPA recognizes the important role that public and private partnerships play in order to tackle our shared pollution challenges comprehensively,” said EPA Administrator Michael S. Regan. “We are excited for our ongoing work with government partners and industry leaders, like the 2030 Champions, to prevent and reduce food waste across the supply chain.” 

“Addressing food loss and waste is key to a resilient, climate-smart food system,” said Agriculture Secretary Tom Vilsack. “I welcome the new 2030 Champions and applaud their innovative efforts to reduce food loss and waste, divert wholesome excess food to those in need, and reduce greenhouse gas emissions by keeping food out of landfills.”

The new 2030 Champions have committed to specific food loss and waste reduction activities. 

  • Albertsons Companies is innovating its inventory management practices, recovering food by donating to local organizations, and recycling food waste through compost, animal feed, and other methods. 
  • BJ’s Wholesale Club, through their Feeding Communities program, donates unsold produce, meat, and other products on a weekly basis to local Feeding America member food banks. The company will be elevating this program to help further reduce food insecurity and waste. 
  • Danone North America is working to reduce food waste within their operations and supply chain.
  • Smithfield Foods, Inc. is innovating its feed formulations to include byproducts and investing in specialized equipment to facilitate the efficient processing of difficult-to-recycle packaged bakery products. The company also has ongoing projects in its manufacturing facilities.
  • Starbucks is leveraging its FoodShare program to donate unsold food to food banks and mobile pantries, in addition to continuing to enhance inventory and supply chain management practices, using commercial composting methods and encouraging customers to get involved through its Grounds for Your Garden program. 
  • Sysco is diverting waste from landfills through food donations and contributing food waste to animal feed and composting efforts. 
  • Tyson Foods is improving inventory management and supply planning as well as composting and donating wholesome food.

The new members join a growing list of existing companies representing all segments of the agri-food supply chain. See the full list of 2030 Champions. Details on becoming a U.S. Food Loss and Waste 2030 Champion can be found on the USDA and U.S. EPA websites.

For more information on reducing and preventing wasted food visit:

This effort is part of a USDA-wide focus on climate, the most recent cornerstone of which is the Partnerships for Climate-Smart Commodities, which provides up to $1 billion for pilot projects that create market opportunities for commodities produced using climate-smart practices that reduce greenhouse gas emissions or sequester carbon. USDA is now accepting project applications for fiscal year 2022.

How some operators are striving for better sustainability standards

Read the full story at QSR Magazine.

With respect to technology, the pandemic jumpstarted the industry’s innovation cycle. But there were certain movements left neglected, sustainability chief among them. For many companies, climate-friendly initiatives turned to the wayside as disposable, single-use materials became the norm. Nearly two years later, where does that leave restaurants?

Researchers develop antimicrobial ‘jelly ice cubes’ for safer cold storage

Read the full story in Food Safety Magazine.

Researchers at the University of California Davis (UC Davis) have developed a new type of cooling cube that could improve cold storage and the shipment of fresh food without relying on ice or traditional cooling packs, which can carry microbiological and cross-contamination hazards.

The plastic-free “jelly ice cubes” do not melt, are antimicrobial and mold-resistant, are compostable and reusable, and prevent cross-contamination. The cubes comprise more than 90% water and other components to stabilize the structure and are soft to the touch. They change color based on temperature and can be molded into any shape. A patent for the cooling cubes was filed in July.

Aramark rolls out cool food meals on residential dining menus, identifies 350 lower carbon footprint dishes

Read the company news release.

Aramark is making it easier for students at 10 U.S.-based universities to make climate-friendly choices, by introducing Cool Food Meals on residential dining menus this semester. The Cool Food Meals badge identifies dishes with a lower carbon footprint and will appear on more than 350 menu items Aramark will serve in residential dining rooms.