Conserve: Sustainable Restaurant Solutions

Hotels often have restaurants in them (obviously), but foodservice has an oversized environmental impact compared to the rest of the hotel!

Where should a hotel owner/manager start with sustainability efforts in their foodservice location? Food sourcing or plant-based burgers? Replacing old equipment with their Energy Star qualified equivalents? Find out at HotelExecutive: https://www.hotelexecutive.com/feature_focus/6162/the-
oversized-impact-of-onsite-dining-and-ideas-to-tame-it

The Oversized Impact Of Onsite Dining And Ideas to Tame It The hotel industry is taking great steps to improve the sustainability of their businesses, but onsite dining might be inadvertently overlooked. Restaurants are complex businesses and improving the environmental performance of foodservice can be challenging, oftentimes because of this complexity. Sh...

Interested to know what your customers think about emerging food issues like agricultural gene editing and glyphosate? Want to network with 70+ restaurant dietitians from national brands? Join me in Fort Lauderdale, FL, March 13-14 to discuss these and other nutrition-related (and ag sustainability) topics. https://restaurant.org/Events-Networking/Networking-Groups/Nutrition-1

Need to learn how to cut food waste in your ? Learn from the best: Chick-fil-A, Aramark and BlueCart! Webinar signup here: http://bit.ly/2OXa9eC

Attending the 2018 National Restaurant Association Show (May 19-22, Chicago)? Have sustainability restaurant questions? See Association staff at "The Water Cooler" Sunday and Monday around 11:30 AM to noon (South Hall). All eco-questions welcome!

Caught our friend Barton Seaver on the TV show 60 Minutes, cooking seaweed --- oops... sea-greens --- for host Lesley Stahl. Check it out at: https://www.cbsnews.com/news/seaweed-farming-and-its-surprising-benefits/

Seaweed farming and its surprising benefits Seaweed may be thought of as a nuisance, but an increasing number of fishermen, scientists and consumers are seeing it as a solution

Found a great new sustainable seafood serries in the works for PBS: Good Catch Films. Keep an eye out for this engaging chef- and seafarer-driven series.

Want to learn how and why to compost in your restaurant? Sign up for the Compost Collaborative's free webinar (April 17, 1:00 PM EST): https://t.e2ma.net/click/lrgq7/th2ing/9hdsfg

Webinar: 15 food waste fighting questions you need to ask your kitchen right now! Organized by LeanPath
http://info.leanpath.com/getting-to-the-bottom-of-top-food-waste-sources

Getting to the Bottom of Top Food Waste Sources | LeanPath Webinar Join LeanPath’s Chef Robb White on March 15th, 2018. Getting to the Bottom of Top Food Waste Sources. 15 Food Waste Fighting Questions You Need to Ask Your Kitchen Team.

Great read! Rethink in NYC converts food scraps to delicious food, helping to feed 1.4 million people facing hunger in New York City.

https://www.eater.com/2018/2/23/17045698/rethink-food-nyc-food-waste-feeding-hungry

Fine-Dining Chef Turns Food Scraps Into Meals for the Hungry ReThink Food NYC is the brainchild of a former Eleven Madison Park chef

Just how "green" is the restaurant industry?
Find out in our latest report! http://www.restaurant.org/News-Research/Research/State-of-Restaurant-Sustainability

State of Restaurant Sustainability

Red Lobster makes sustainable seafood commitment

https://www.consumeraffairs.com/news/red-lobster-makes-sustainable-seafood-commitment-020518.html

Red Lobster makes sustainable seafood commitment Seafood restaurant chain Red Lobster has announced a Seafood with Standards platform, promising to only purchase sustainably-produced fish.There are th

Nashville, TN: a city pioneering food waste reduction? Yes! http://www.restaurant-hospitality.com/operations/nashville-restaurateur-builds-food-waste-recycling-facility

Nashville restaurateur builds food-waste recycling facility Seema Prasad sets an example for sustainability

This looks handy! Estimate of wait times in restaurants.

Google unveiled a new tool last week that uses aggregated and anonymized data from users to determine the busiest times and estimated wait times for popular local restaurants. The tool will launch first in Google Search and then expand to Google Maps, the company said. http://fortune.com/2017/11/07/google-restaurant-waiting-times/

This Is What Google Wants to Do With Restaurant Waiting Times See the waiting times from the comfort of your phone.

Learn to compost in Atlanta this Jan. 2018. Saves $, promotes soil heath (were food comes from) and engages employees. Check it out. https://compostconference.com/

High-end NY chef uses "ugly duckling" fish --- porgie, dogfish, bluefish, fluke, and sea robins --- to make sustainable seafood delicacies. From Eater NY https://ny.eater.com/2017/9/26/16367986/houseman-ned-baldwin-greenwich-village-events

How One Chef Is Making 'Ugly Duckling' Fish Destination-Worthy

Why restaurateurs should think of "sustainability" as their next innovation opportunity! http://innovationexcellence.com/blog/2017/07/10/why-sustainability-is-your-next-big-innovation-opportunity/

Why Sustainability is Your Next Big Innovation Opportunity – Innovation Excellence

Learn from very passionate and innovative chefs at The Perennial focusing on great food and minimizing greenhouse gas production in their business. https://www.nytimes.com/2017/09/20/dining/san-francisco-chefs-climate-change.html?WT.mc_id=SmartBriefs-Newsletter&WT.mc_ev=click&ad-keywords=smartbriefsnl

San Francisco Chefs Serve Up a Message About Climate Change Karen Leibowitz and Anthony Myint, who started Mission Street Food, have new ideas for the Perennial, their restaurant that promotes sustainability.

What are your favorite chefs reading? Find out via Tasting Table blog: https://www.tastingtable.com/culture/national/book-recommendations-chefs

Food Industry Experts Share Their Fall Reading Lists We ask chefs and industry experts what their favorite books are, and, no, they're not all cookbooks. Here's your fall reading list.

Want to learn how Arby's saved $20+ million from energy efficiency efforts? Check out Foodservice Equipment Reports magazine https://mydigimag.rrd.com/publication/?i=333573&ver=html5&p=38 #{%22page%22:38,%22issue_id%22:333573}

National Restaurant Association is hosting a webinar about forced labor in the seafood supply chain and how to avoid it. Please sign up if you are interested.

Don't get hooked by illegal fishing practices.
Join for our webinar on Tuesday, June 20: bit.ly/2t33DYZ

Tips to reduce and boost in your restaurant. By Nation's Restaurant News at NRA Show 2017 (with Laura Abshire & Jeffrey Clark). http://www.nrn.com/seafood-trends/how-restaurant-operators-can-implement-sustainability-programs

How restaurant operators can implement sustainability programs NRA officials offer tips on sourcing, dealing with food waste

Recycling: it is good for the environment AND your bottom line (hint: start with cardboard): https://www.foodnewsfeed.com/fsr/vendor-bylines/how-recycling-packaging-can-help-your-budget-and-environment

How Recycling Packaging Can Help Your Budget and the Environment Restaurant kitchens are like air traffic control centers, with food products, ingredients, and fresh foods coming in every day. Amidst all the activity that chefs and kitchen staff are focused on—quality control, food storage and preparation, presentation, and cleanup—a lot of packaging comes and go...

Want to get rid of invasive species damaging our ocean environment? Try eating them! https://www.jamesbeard.org/recipes/lionfish-ceviche

Lionfish Ceviche Lionfish is a highly invasive species that threatens native fish populations and coral reefs. Since it has few to no natural predators, its populations are growing unchecked. This simple recipe marinates thin slices of lionfish with ginger, fresh citrus juices, coconut milk, and as many spicy chiles...

Attending the 2017 NRA Show in Chicago? Check out our sustainability talk Sat. at 1:00 PM https://ww4.aievolution.com/nra1701/index.cfm?do=ev.pubSearchEvents&categoryID=parent_3091&cb=1002

NRA 2017 Show - Sessions

We can all cut down our food waste, both at home and at restaurants. Don't listen to me: see what Mario Batali has to say about it! http://www.latimes.com/la-fo-mario-batali-food-waste-tips-20170505-htmlstory.html

Chef Mario Batali shares tips for preventing food waste, whether you're dining out or eating in Chef Mario Batali talks about the serious issue of food waste, sharing tips for combatting the issue at home.

Heads up restaurateurs! New National Restaurant Association research: serving local & sustainable food attracts restaurant customers! http://bit.ly/2pXfjvF

Local and sustainable foods draw customers

We are helping restaurants reduce food waste in their businesses (crafting a toolkit). Does anyone have a great story of how they cut food waste in their back of house or started a composting program in their front of house?