Sustainability

February 22, 2012

Sustainability

featured articles

A Case for Sourcing Locally With consumers calling for more locally sourced menu items, restaurants should consider buying a portion of their foods from local farms.	Tap into this Marketing Win-Win A Philly Pretzel Factory franchisee reveals how community involvement grows your business, customer base, and brand awareness all at once.
The Environmental Imperative Sustainable packaging and other eco-conscious operations are must-haves for the foodservice world today. Find out how you can get started.	Could This Be the New Menu Label? Even as they try to figure out how to be transparent about calories, quick serves might soon need to open up to consumers about their carbon footprints.
The 33 Million Ton Diet Quick serves can go green and be more cost-efficient if they stop wasting millions of pounds of food each year.	The Coast is Clear One year after the historic BP oil spill in the Gulf of Mexico, restaurateurs are still trying to convince tourists to come back to the region.
Are Today's Delivery Cars Obsolete? Electric vehicles are becoming more available and affordable, and quick serves should take note of how these vehicles will benefit business.	What to Do About Waste A look at how some restaurants are cutting down.
Fun in the Sun? Plenty of quick serves are jumping on the green bandwagon, but when it comes to the implementation of solar power, they may want to think twice.	Will the Oil Spill Affect Your Menu? It’s not just BP execs and politicians who are scrambling to clean up the Gulf Coast oil spill.