Category: Food service and restaurants

Roundup: Food waste back in the spotlight

Read the full story at Waste Dive.

Stop Food Waste Day drew attention from national and local leaders. Plus, new data on waste diversion in Colorado, and recycling initiatives launching in Houston and Milwaukee.

This tech makes perishable food last months without a fridge

Read the full story at Fast Company.

Uncooked french fries are usually frozen, but when they’re pasteurized using the Farther Farms method of pressurized CO2, they can sit on the shelf for 90 days before going bad.

How Taco Bell is going to start recycling its hot sauce packets

Read the full story at Nation’s Restaurant News.

Usually, flexible film packets are not recyclable but Taco Bell is partnering with TerraCycle to give their hot sauce packets a second life

An expert’s guide to building a community bar

Read the full story at Punch.

Bar owner and sustainability advocate Claire Sprouse shares her advice for reimagining the meaning and function of a bar.

Inside the rule-breaking movement to make high-end sushi more sustainable

Read the full story at the Robb Report.

By design, the omakase at Rosella in New York’s East Village would be almost unrecognizable to the city’s sushi purists. Chef-owners Yoni Lang and Jeffrey Miller save tuna scraps and bloodlines to make smoked tuna butter to toss with handmade noodles. Bright, rich bowls of laksa broth are fortified with shrimp heads and shells, and sake-poached mussels star in one of the meal’s most memorable nigiri. There’s also dessert, two of them. 

The 17 or so courses are “closer to a hybrid of sushi omakase and a kaiseki meal,” Lang says. “When you sit down for traditional Japanese sushi, you know what you’re getting. You’ll have mackerel, white fish, three types of salmon, tamago, and lots of bluefin tuna. We go a much different route.”

That route is dictated by sourcing. Rather than importing the majority of their fish and mise-en-place from Japan, as most high-end sushi restaurants do, Lang and Miller’s menu is driven by local produce, whole fish utilization and a mostly domestic roster of fish.

Starbucks tests out reusable cup rental service at select Seattle stores

Read the full story from Nation’s Restaurant News.

The sustainable Borrow a Cup Program is being tested at five stores through May 31 in partnership with Go Box

Will your restaurant’s sustainability efforts make the grade? Consumers are watching

Read the full story at Nation’s Restaurant News.

PlasticScore, Remark apps seek to drive changes in restaurant behavior with crowdsourced scoring system.

The coffee cup gets a radical, desperately needed redesign

Read the full story in Fast Company.

Unocups, the brainchild of a product designer and an architect, are able to hold hot liquids without the use of a conventional plastic lid.

This startup aims to take the trash out of takeout

Read the full story at CNN Business.

Like many New Yorkers, Adam Farbiarz eats a lot of takeout.

But every time he finished a meal, he noticed he was left with a lot of garbage.

In fact, New York residents used more than 23 billion disposable food service items in 2016, according to a report from the Overbrook Foundation, a human rights and environmental advocacy group.

To help solve the problem, Farbiarz founded DeliverZero, a zero-waste delivery company that aims to tackle the city’s growing mountain of takeout trash.

Starbucks to improve sustainable coffee sourcing, reducing its largest carbon culprit

Read the full story at Restaurant Dive.

Starbucks is targeting greenhouse gas emissions by setting goals focused on farm practices and land usage to become carbon neutral for green coffee by 2030, the company announced Monday.

Specifically, the company said it would provide coffee farmers with precision agronomy tools, distribute climate-resistant coffee plant varietals, and invest in protecting and restoring coffee-producing lands, first, in Columbia and Peru. Starbucks also said it would cut water usage for green coffee 50% by 2030.

The goals prioritize reducing emissions in how green coffee is grown — which the company says is the largest source of emissions — before addressing the rest of the value chain, such as transportation, roasting or packaging.

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