Going Green

A look at how operators are implementing environmentally friendly programs
rooster illustration

Through culinary arts programs, students learn the basics of agriculture, practice pivoting a menu based on seasonality, and compost as they cook.

cardboard takeout box

As more FSDs jump from the polystyrene wagon with an eye on the ultimate waste-reducers—reusable containers—here are some tips from folks on the front lines.

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bar nra show floor
peppers jars
alice waters
Alice Waters shares ideas on promoting edible education in schools.
green world hands sustainability
Researchers from the Universities of Michigan and Minnesota released a case study that develops a cost-benefit analysis of sustainable products and manufacturing processes.
nra show chopped
All eyes in the food industry, whether in the restaurant world or noncommercial dining, are, it seems, turned to clean menu labels and sustainable dishes, but sustainability and social responsibility...
wasted food garbage
solar panels wind turbines
With big names partnering with energy providers through rebate programs, it could be prime time to catch some rays—but only if the investment fits.


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