Green Tip

Case Study: Duke’s Alehouse & Kitchen, Crystal Lake, Ill.

For Zak Dolezal, general manager and chef at Duke's Alehouse & Kitchen, an upscale yet casual gastropub in Crystal Lake, Ill., going green was as much a personal choice as a professional one.

What I Learned by “Going Green”

Years after the first push for sustainability hit the foodservice and hospitality industry, operators are seeing a real return on their initial investments and some maturing philosophies about what it means to be green.

Hennepin County Medical Center Takes its Green Practices to the Community

Who says charity and philanthropic work don't have anything to do with being green or sustainable? In fact, they have everything to do with this more conscious way of running a business.

Four Mistakes to Avoid When Going Green

Entrepreneur Mark Samuels of Nimbus Eco shares his thoughts on how restaurants and other commercial foodservice operators can serve their customers responsibly.

What’s Happening with Waste Management

In theory, waste management seems like a pretty simple concept in the foodservice industry: make the most effective and efficient use of ingredients, labor and other resources to minimize what the operation tosses in the trash. What could be easier, right?

Case Study: Reed College, Portland, Ore.

Sometimes it pays to invest in green. Take, for example, Reed College, which received a gold certificate in the City of Portland's Sustainability at Work program. Reed received the program's highest honor, in recognition of the college's energy-saving, waste-saving and local food-sourcing initiatives.

Maximizing Energy Efficiency: Why Maintenance and Proper Use Matter

Purchasing energy-efficient equipment is a significant investment. Equipment maintenance along with operator training to avoid misuse and mistakes are two key steps operators must take to protect upfront costs and maximize return on investment.

Harvest Market: Where Green and Health Intersect

Imagine being able to build a completely green restaurant from scratch with a decent budget and endless creative freedom. That's the dream executive chef Justin Johnson was presented with when the 90-bed Watertown Regional Medical Center in Watertown, Wis., decided to completely overhaul its 40-year-old cafeteria and kitchen.

Understanding Green’s Triple Bottom Line

The terms "C Corp" and "S Corp" tend to be pretty common in today's business discussions. Conversations about the B Corp, though, tend to be less common. B Corp certification is for businesses looking to demonstrate the bottom-line results of their environmental, social and financial sustainability efforts. Basically, achieving B Corp certification enables businesses to prove that they walk the talk when it comes to sustainability.

Green Case Study: Berea College

The Berea College Dining Program, a Sodexo-run operation has proactively stepped up efforts to prevent, not just divert, food and nonfood waste to landfills.

Waste Diversion and Prevention

When it comes to food waste diversion from landfills, the landscape is changing dramatically, primarily due to state and municipal regulations, according to Andrew Shakman, president and CEO of LeanPath. We caught up with Shakman to hear his thoughts about how operators are engaging in waste diversion — and waste prevention too.

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