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Under a new law passed Tuesday by a 37-10 vote from the Chicago City Council, restaurants will only be allowed to provide single-use “foodware” — a broad category that includes everything from plastic utensils to ketchup packets — if the items are requested by customers with takeout and delivery orders.
Read the full story at Recycling Today.
The company’s latest sustainability report highlights that 99.6 percent of the chain’s paper bags, food wrappers, napkins and cup carriers come from recycled and sustainable fiber sources.
Read the full story at Fast Company.
The cookie-based cups now available at Manchester City’s stadium should stay crispy for half the duration of a soccer game.
Read the full story at Food Ingredients First.
Foodsteps, a food-tech start-up established by Cambridge University scientists and alumni, has formally launched in the UK. It’s the first British tech firm to provide carbon tracking and impact labeling to restaurants, caterers and food businesses. This initiative helps companies calculate, reduce and label the environmental impact of their food.
Read the full story in Food Navigator.
A company claims it is the first to make eco-labels widely available to all food businesses.
Read the full story at Food Manufacture.
Greencore is to begin trials for an all-fibre, plastic-free recyclable sandwich packaging in Co-op and Sainsbury’s stores across the country.
Read the full story at Sustainable Brands.
The fast-casual chain plans to scale both its geographic footprint and its pioneering reusable bowl program, thanks to a cash infusion from circular-economy drivers Closed Loop Partners.
Read the full story at Dairy Reporter.
US foodservice equipment manufacturer Unified Brands, part of Dover, has introduced the Randell Cheeser Station designed to help pizza restaurants minimize cheese waste and create a more consistent product.
Read the full story at CNN Travel.
At first glance, Penicillin is like any other upscale bar: dimly lit with plush green velvet benches around low tables, guests sipping on cocktails and snacking on bowls of salty chips, with sultry jazz humming in the background.
But there are a few not-so-conventional parts of this bar, too. Its white, tile-clad entrance doubles as a “laboratory” where its mixologists experiment with new flavors, and at the back, a “fermentation room” houses jars of home-brews.
It’s all part of a broader concept — from drinks to furniture — built around reducing waste and minimizing carbon emissions.