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Starbucks Testing Re-Usable Cup Program

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SEATTLE — Starbucks has launched a two-month trial of a re-usable cup program at select Seattle locations. “Promoting re-usability is an important part of Starbucks...

Starbucks Commits to a Resource-Positive Future

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SEATTLE — In a public letter, Starbucks CEO Kevin Johnson has announced a multi-decade commitment to be a resource-positive company, aspiring to give more than it takes...

Nestle Vows to Shift to Recycled Plastics

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GENEVA, Switzerland — Food-and-beverage company Nestlé has vowed to invest up to 2-billion Swiss Francs — the equivalent of CAD $2.69 billion — to sourcing more recycled...

Five Equipment Trends to Watch in 2020

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Change is a given in the foodservice industry. From high to low tech, operators are constantly finding unique ways to incorporate new — and...

F&H’s Top-10 Trends Roundup for 2020

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CANNABIS EDIBLES Although “Cannabis 2.0” regulations came into effect late last year, at this time, cannabis-infused food and beverages cannot be legally offered in...

Mixing Things up in Canada’s Cocktail Category

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Cocktail culture in Canada is on the rise, with Restaurants Canada reporting spirit servings at casual-dining restaurants increased from 16 per cent in 2013...

From the Editor: Stop the Waste

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The road to sustainability is a long, arduous journey. But there’s more to sustainability than simply reducing, reusing and recycling. A truly sustainable business...

Restaurant Sales Reach $90-Billion in 2018

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TORONTO — A report from Restaurants Canada has credited millennials and the Generation-Z cohort with helping grow foodservice sales by 5.1 per cent in 2018, driving...

Waste Not

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Can we decrease food waste by using artificial intelligence? Food waste is a thorn in the side of the hospitality industry in North America and around...

Team Green: Operators are Being Driven to Improve Their Environmental Policies

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In the ride out from yesterday to tomorrow on the road of foodservice environmental responsibility, the message to the back seat is clear: “We’re...