Dunkin’ Completes Global Transition to Paper Cups
As Dunkin’ continues to navigate the COVID-19 health crisis, the brand has simultaneously continued to advance key sustainability initiatives to serve both people and the planet responsibly.
Sustainability
Just Salad Teams with Budderfly to Improve Energy Efficiency
Just Salad, the fast-casual restaurant concept serving healthy food at an affordable price, has signed a contract with Budderfly, a leading energy management outsourcing com
Yum! Brands Agrees to Phase Out Polystyrene Foam Packaging
In another win for the health of the world oceans, YUM!
Rubicon and DAVACO Help Starbucks Recycle Metal Fixtures
Rubicon and DAVACO announced that the two companies have collaborated to keep 161 tons of metal out of landfills and into recycling streams.
The Three Goals Driving Just Salad
Just Salad’s mission can be summed up by its straightforward tagline: “Healthy for Everyone.” In reality, though, making healthy, sustainable food available to all customers is a complicated and co
Sweetgreen’s Next Big Investment
On a mild, sunny Friday near the end of October, a group of six-year-olds files into a cafeteria in Alexandria, Virginia. A few split off to find seats among the dozen or so empty tables, hauling with them lunch boxes sporting the likes of Chase from Paw Patrol or Elsa from Frozen.
Starbucks Unveils Bold, New Sustainability Commitment
Starbucks announced a long-term plan Tuesday to give more to the environment than it takes, a part of which includes more plant-based items on the menu.
Restaurant Tips for Sustainable Building
Salad brand MIXT opened its doors in 2006, welcoming customers into one of the first environmentally conscious fast-casual structures in the U.S.
McDonald’s Revs Up Sustainability Efforts
These are uncharted waters for McDonald’s. That’s not to say there’s a brand anywhere, in America or globally, that would know how to bring awareness to an announcement of this nature.
Food Waste in 2020: What Restaurant Tech Trends to Watch
Food waste has become an increasingly popular topic within the industry as more restaurateurs begin to understand its consequences.