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Eye on Hospitality: How to Work Sustainability into Operations

By Paul Schlienz Increasingly, the hospitality industry is embracing green initiatives. More and more hotel and restaurant operators are seeing the value of waste reduction, energy conservation and other measures

Industry News

Taste, trust are the keys to getting consumers to eat healthier, more sustainable food

Consumer appetites for healthier options and plant-forward dishes are on the rise, according to the 2017 Menus of Change Annual Report. The Culinary Institute of America and Harvard T.H. Chan School of Public Health released the report last week at the Menus of Change conference held at the CIA’s campus in Hyde Park, N.Y., where presenters and more than 400 attendees gathered to discuss the progress the food industry has made so far and what more can be done to improve health and sustainability in our food system. (SmartBrief)

Industry News

How Restaurants Can Fix Food Waste for Good

Forty percent. That’s the amount of food produced in the U.S. that the USDA estimates will end up in landfills, even as one in eight Americans go hungry. (Food Newsfeed)

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Washington Restaurant Market Watch: Restaurants work to end food waste

The chefs want to develop incentives to rescue excess food from garbage piles, divert it from the waste stream, where it would be lost, into low-income communities where it’s badly needed.

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Washington Restaurant Market Watch: Earth Day is every day

Local sourcing of food products, food waste reduction, energy conservation, sustainable seafood, environmental sustainability – you name it, restaurants are going “green” in a major way.

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Farm to Table | SLOW FOOD

“Although the average consumer does have a role in the life of the movement, Emily maintains that food service providers and restaurants have the power to make the biggest shift in the sustainable food movement”.

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Farm to Table | WOBBLY CART FARM

“It’s not that Joseph isn’t concerned about the farm-to-table movement, its values, or the people that it affects; it’s just that Joseph already does what he enjoys: growing healthy food. Regardless of the theoretical underpinnings of the farm-to-table movement, of the trending popularity of some of its values, or of the challenges that small farms face, Wobbly Cart Farm will continue to produce quality product”.

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Farm to Table | THE MARK

“Food should be life affirming, not death-provoking. Whether you have cancer, know someone who has, or are planning on living forever, Lisa aims to leave her mark”.

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Farm to Table | HART’S MESA

The perfect solution is not practical – it never is; the perfect solution can’t satisfy all farm-to-table values: organic, local, family-driven, sustainable, etc. The type of produce that his restaurant uses is just not available from local farms. In a way, he’s right: purchasing local product and supporting the farm-to-table movement can be conflicting prerogatives.

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Farm to Table | J. TREACY KREGER

“Why do we treat food as a means to one end (sheer survival) rather than as an opportunity to support both the physical health of the individual along with the financial well-being of the local economy?”

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Farm to Table | CALLIOPE FARM

As an undaunted small farmer attempting to survive off of his trade, Jacob whole-heartedly claims that “if the product is good enough, you can charge what you need to while still relying on support from your customers”.

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Farm to Table | TAYLOR SHELLFISH FARMS

For Marco, the farm-to-table movement isn’t just some vague abstraction lost in limbo. He implies that we all have a role to play in its development. “It’s about expressing your values through your buying power”.

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Farm to Table | TUNAWERTH

“Although it’s a difficult time for small dairies to keep going, they continue because, as Anita says: “It’s about the future that we’re giving our children”.

Full Service Operations & Cost Control Programs Quick Service

Large grants available to hospitality

This Announcement is issued to advise you of a Request for Proposal for the following scope of work/services, available on the King County Procurement Web site at: https://procurement.kingcounty.gov/procurement_ovr/default.aspx RFP No.

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Farm to Table | SOUND FRESH CLAMS & OYSTERS

“Pursuing farm-to-table values, for them, is about doing your best to live between the lines that you’ve drawn. It’s about the direction behind your intention. And their that-a-way objective, in itself, is enough for them to carry on”.