Category: Food service and restaurants

Platform helps food businesses monitor their carbon emissions

Read the full story at Springwise.

A new platform helps all types of food businesses, including manufacturers and restaurants, to accurately track and improve their carbon usage.

Green Places shows businesses how to shrink their carbon footprints

Read the full story at Treehugger.

Even if it takes some getting used to, informed restaurant customers are supporting their favorite eateries’ decisions to switch to paper straws and replace paper menus with QR code menus. These efforts help their businesses to operate more sustainably and, in the process, become better citizens in the community. In order for any business to be truly sustainable, however, there’s going to be more to the process than just swapping plastic for paper or swapping paper with technology. 

This is where Green Places comes in. This firm is dedicated to helping restaurants and other business clients adjust various aspects of their day-to-day operations to lessen their carbon footprint. Given that there may be an investment involved, an overhaul can be overwhelming, especially in this economy and the pandemic environment. However, founder and CEO Alex Lassiter (who previously co-founded Gather, known for its groundbreaking hospitality industry software) is so confident that Green Places can help make the process easier and more approachable that its landing page includes a free calculator allowing a prospective client to calculate his or her carbon footprint and begin the rethinking process.

Eco-Products earns GreenScreen certification for plant-based packaging with no PFAS added

Read the company news release.

Eco-Products® announced today that it has earned the coveted GreenScreen Certified™ Silver designation for its groundbreaking line of compostable plates and containers made from sugarcane.

Called Vanguard™, the award-winning line uses a proprietary chemistry to achieve grease resistance without the use of PFAS, a class of materials sometimes referred to as “forever chemicals.” In addition, GreenScreen Certified products do not contain other chemicals of high concern or known regrettable substitutes.

6 ways restaurants can reduce their environmental impact

Read the full story at Nation of Change.

The restaurant industry struggles to meet consumers’ sustainability standards because of conventional management patterns.

Panera looks to reduce carbon emissions, promote supply chain sustainability

Read the full story in Supply Chain Dive.

Panera has announced its intention to remove more carbon from the atmosphere than it emits by 2050, alongside several intermediate goals for 2025, in a press release Wednesday.

Panera plans to improve the sustainability of its menu items, implement 100% recyclable, reusable and compostable packaging, and increase its purchases of renewable energy in the next four years. Company-owned stores will use 50% renewable energy by 2025.

In 2020, the company began to offer “Cool Foods” on its menu, which are offerings that meet a World Resource Initiative standard for climate friendly foods. Panera said 60% of its entrees will be considered Cool Foods by 2025.

To use fewer trees and less water, this paper is made from grass

Read the full story at Fast Company.

Processing wood into paper requires a lot of water, energy, and chemicals. Creapaper mixes in grass, reducing the need for trees—and all the resources necessary to process them.

EPA Tools & Resources Webinar: Food Waste Research

Nov 17, 2021, 2-3 pm CST
Register here.

Over one-third of the food produced in the United States is never eaten, wasting the resources used to produce it and creating a myriad of environmental impacts. Reducing wasted food presents opportunities to increase food security, feed the world’s growing population more sustainably, preserve water availability and quality, and address climate change.

This presentation will highlight the latest research on the environmental impacts of U.S. food waste and the potential benefits of meeting the EPA/USDA goal of halving food waste by 2030, as reported in EPA’s forthcoming From Farm to Kitchen: The Environmental Impacts of Food Waste report. This presentation will also highlight findings of EPA’s recent Emerging Issues in Food Waste report series.

New study calls for mitigation, monitoring of common grease-proofing food packaging chemicals

Read the full story from the University of Iowa.

Chemicals used to “grease proof” everything from food packaging to carpets have built up in the environment for decades and contaminate ecosystems across the globe. A new study is calling for a better understanding of the risks posed by these chemicals.

Polystyrene may soon be banned from Florida grocery stores and markets

Read the full story from WUSF.

Agriculture and Consumer Affairs Secretary Nikki Fried announced she will direct all grocery stores, markets, and convenience stores they regulate across the state to begin phasing out the use of polystyrene products.

Disneyland Resort pilots new program aimed at reducing food waste

Read the full story from Spectrum News 1.

Disneyland Resort has rolled out a pilot program aimed at reducing food waste. The program is being tested at Galactic Grill in Tomorrowland, which has separate bins for trash, food waste and mixed recycling, including liquids. The resort has a goal of zero waste by 2030 and says it already diverts more than five million pounds of food from landfills each year.

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