Budget, ROI and thinking through operational aspects all come into play when considering environmentally friendly equipment specifications.

The intersection of aspiration and reality often conjures up a visual image that evokes a busy roundabout funneling traffic.

Explore a range of efforts from nine varied restaurant chains that promote a level of eco-consciousness.

One thing we know for sure: Restaurants of the future will continue to solve consumers’ needs and desires for alternatives to cooking and eating at home.

The waste discussion is back — or getting bigger than ever before, perhaps. This is according to Joe Sorgent, director of sustainability for Cini-Little International Inc., who started as a waste consultant back in the early 2000s.

In today's increasingly conscious world, sustainability advocates say identifying the environmental, social and governance (ESG) issues material to your business and figuring out ways to address them can strengthen organizations in the long run.

Six foodservice equipment manufacturers were among the hundreds of organizations and businesses honored by the U.S. Environmental Protection Agency with its 2023 Energy Star Awards.

The commitment to a made-on-site menu frequently means having a well-trained kitchen crew and a thoughtful back-of-the-house strategy to support them. 

Is it time for restaurants to check out solar power?

Packaging considerations gain more headspace today as off-premises solutions dominate discussions.

Hyperlocal food has become a key trend in the foodservice industry.

Some states and municipalities around the country have announced that they are in the process of implementing or considering implementing bans on the use of natural gas in new building projects now and into the future. This will likely have a direct impact on kitchen design and equipment selection.

For college dining services, it’s a brave new post-pandemic world

The National Association of College & University Food Services named the gold, silver and bronze winners of its 2022 Loyal E. Horton Dining, Nutrition, and Sustainability Awards.

Five foodservice equipment manufacturers were among the more than 200 organizations and businesses honored by the U.S. Environmental Protection Agency with its 2022 Energy Star Awards.

Menus expand with fusion mash-ups, plant-forward elements build, and operators seek equipment efficiencies now more than ever.

Green initiatives continue to generate notice among consumers.

Restaurants and foodservice accounts continue to sit up and take notice what customers want from their food packaging. Over the past 18 months, with more takeout and to-go orders than ever, materials that keep food hot (or cold) and retain its quality and integrity have been increasingly in demand.

With health and sustainability at the forefront, plant-forward concepts and offerings continue to blossom.

As takeout options continue to increase, eco-friendly packaging options come into question in terms of balancing sustainability goals with costs, availability and new normal realities.

Over the course of two years, FE&S has continually followed the Kitchen of the Future project led by the PG&E Food Service Technology Center (FSTC) in San Ramon, Calif., along with utility partners Southern California Edison and SoCalGas. The project started off by first identifying a diverse group of operators, from smaller, independent restaurants to larger-scale catering, healthcare and other institutions with outdated kitchens that could benefit from an investment in energy- and water-saving equipment.

Pre-consumer composting — the method of composting waste in the kitchen before it reaches the consumer — can be a great first step toward improved waste management. However, post-consumer composting — waste management after consumption — represents the next step toward reducing even more contributions to landfills.

The most recent update from the Food Service Technology Center’s Cookline Project finds faster returns on equipment investments.

With real estate growing tighter, more restaurants and foodservice operators are carving out space on their rooftops to grow vegetables, fruits, herbs — and even manage beehives.

The University of Colorado Boulder and the University of San Diego pledge allegiance to sustainability.

Start saving energy costs on one of the most energy-intensive appliances in commercial foodservice facilities: water heaters.

Today's kitchen efficiency efforts focus on maximizing workflow from dock to dining.

Case Study: A PG&E Cookline Project Update

Solutions being put into practice include donations, animalfeeding and technology.

From farmland to an epicenter for sustainable education, Chatham University’s year-old Eden Hall Campus in the North Hills of Pittsburgh serves as the LEED Platinum-certified, sustainable setting for the Falk School of Sustainability that continues to recruit the next generation of change-seekers and policy makers.