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Industry Headlines
[2009-11-06] International Paper's newest product is a fully compostable hot cup lid.
[2009-11-06] Foodservice Packaging Institute finds green is king and that polystyrene is fading out, making room for other plastics.
[2009-11-02] Reports available through Produce Marketing Association, International Foodservice Distributors Association, and NRA.
[2009-10-26] Some 80 new Marco's locations over next three years will be lit with Greenlight Initiative's LED lighting solutions.
[2009-10-26] Coffee chain mandating compact fluorescent lamps in corporate-owned locations.
Industry Resource
Ted Turner Talks Green
Before announcing his support of the NRA’s “Conserve: Solutions for Sustainability” initiative, media mogul and restaurateur Ted Turner and his colleague, George McKerrow, co-founder of Ted's Montana Grill, discussed greening the restaurant industry at a Georgia Restaurant Association meeting. We’ve got the footage.
More Industry Headlines
[2009-10-23] Company will participate in MillionTreesNYC as part of its "Feel Good Campaign."
[2009-10-21] Plan B Burger Bar becomes first restaurant group in the U.S. to be Certified Humane Raised and Handled.
[2009-10-21] Magnolia, Texas, unit includes LED lighting, low-flow toilets, and tankless water heaters, among other things.
[2009-10-20] "The Sustainable Shift Drink" an extension of Sustainable Foodservice Consulting's Web site.
[2009-10-20] Burrito company announces that it will install solar panels on 75 restaurants in the next year.
Industry Features
Starbucks wants its cups to be 100 percent recyclable by 2012 and is recruiting the packaging and recycling industries to help it get there.
How Starbucks is Changing Packaging
Starbucks wants its cups to be 100 percent recyclable by 2012 and is recruiting the packaging and recycling industries to help it get there.
The soon-to-market Vegawatt system allows operators to turn their used vegetable oil into energy for electricity and hot water.
Run Your Store on Vegetable Oil
The soon-to-market Vegawatt system allows operators to turn their used vegetable oil into energy for electricity and hot water.
Quick-Serve Design Takes the LEED
A McDonald's in North Carolina hopes to educate others with sustainable design.
Are You Being Greenwashed?
In the midst of eco-consciousness and 'greenwashing,' Tennessee company strives for sustainable packaging options.
Independent Living
Being an independent operator requires more than cooking a good meal. Just look at a day in the lives of Buns’ co-owners.
Disparities in the Green Restaurant Movement
Greenopia, an online eco-company, awarded 11 of 23 chains examined zero out of four leaves.
New Certification Guidelines
Thanks to a point-based system, Green Restaurant Association members can better tell which actions will most help the environment.
The White House Goes Organic
Why Michelle Obama's organic 'First Garden' might be a 1,100-square-foot imperative for restaurants.
Living the Local Dream
Here's how one small quick-service chain in the Pacific Northwest is finding success with buying locally sourced foods.