Archive of ‘Sustainability’ category

Food Trend: Garden-to-Table

By Melissa Simon

Garden-to-Table Ideas

In light of recent attention on issues like climate change and healthy eating, locally grown produce has become a leading trend in the foodservice industry.  There are many assets of using locally sourced food including nutritional, environmental and economic benefits. Less travel of produce means less gasoline utilization and also means freshly picked, ripe, nutrient Read More

Seasonal Ingredients by Region

By Lauren Zeleniak

In today’s foodservice industry, incorporating seasonal foods into your menu is becoming a hot trend and growing in popularity among many restaurants. Explore what foods are in season for your specific location to ensure you’re serving the freshest ingredients.

Tips to Make Your Next Event Eco-Friendly

By Emily Royster

Going green. Eco-friendly. Sustainable solutions.  No matter what you call it, environmental consciousness is a hot topic that is here to stay.  With more and more customers becoming aware of their effects on the environment, people are looking to leave a smaller carbon footprint in all aspects of their lives, from transportation to dining out, Read More

Sustainability: Food Waste & Recycling

By TriMark R.W. Smith

California Food Waste Recycling and New Laws

With over 36 million tons of food waste reaching landfills each year in the United States, many states are developing food waste solutions to reduce costs. Following other states, California is enacting new laws to accelerate organic recycling and to close the food waste loop. Several technologies are also beginning to emerge to address these Read More

Water and Utility Conservation to Reduce Restaurant Costs

By TriMark R.W. Smith

Water is a valuable resource from our environment; using it responsibly can improve your bottom line, advance your reputation and help the world around you. With many commercial kitchens and dining establishments using between five and six thousand gallons of water each day, there is room for more conservation. To get started in reducing the Read More

Efficiency Engineering for Your Commercial Kitchen

By TriMark R.W. Smith

Efficiency Engineering for Your Commercial Kitchen

When it comes to designing, planning and engineering an operationally sound commercial kitchen, it’s important to understand the intricate costs and considerations involved. Whether opening a new restaurant or just remodeling, there are several ways to help you save and have a more efficient kitchen. Equipment Purchasing and Installation A tendency by some customers is Read More

Create a Sustainable Signature Dish

By TriMark R.W. Smith

Chef Preparing to Create a Sustainable Signature Dish

Crafting a powerful and unique signature dish requires a level of research and zeal. A new menu item should define the chef’s culinary point of view, skills and passions. Planning Consider these questions before heading to the kitchen: What do I love to cook? Highlight ingredients and a style that showcase your unique culinary abilities. Read More

Source Ingredients Locally

By TriMark R.W. Smith

How to Get Started Make a Plan- Determine a timeframe to begin locally sourcing ingredients. Ease yourself into the process by updating one menu item at a time while training your staff on the benefits of utilizing local products. Partner with Local Distributors- Establishing a friendly rapport with nearby farmers, bakers, butchers and even livestock Read More

Benefit from Eco-Friendly Take-Out Containers – Here’s How

By TriMark R.W. Smith

Sustainable Take-Out Containers

There are various options for a business to improve their carbon footprint and reduce waste by using disposable or recyclable take-out containers. Adding an eco-friendly touch to your take-out containers has never been easier and will help lower everyday costs.            Many popular to-go container options are made of styrofoam. Not only does styrofoam consist of Read More

Eco-Friendly Commercial Kitchens

By TriMark R.W. Smith

Eco-Friendly Commercial Kitchens

With the unremitting costs that businesses procure, being mindful of what happens in your commercial kitchen is essential. Rising water consumption, heavy energy use and ongoing waste builds up, resulting in higher expenses every year. A little effort goes a long way! With continual progress and adaptability of sustainability in everyday use, now is the Read More

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