Archives: Sustainability

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Sustainability - Archives

Five questions to ask before starting your green game plan
Meaningful and effective sustainability depends on integrating its principles and measures in every business decision you make – small or large – everyday. In fact, there's kitchen-tested evidence...

Bread: A business case for change in foodservice
Bread has long been an accompaniment to many restaurant and banquet meals in Canada. Often bread is provided automatically to patrons in this instance and is never consumed, heading back to...

Organic waste management alternatives for restaurants and foodservice
Restaurants and foodservice facilities across Canada create an incredible amount of organic waste each day. For most foodservice operations, options for organic waste disposal are few. Most foodservice...

Don’t forget the wine list
When we think about "greening" a restaurant, certain things spring to mind such as local, organic food, energy efficient equipment, and recycled take out...

Taking the first green step
When restaurant owners/managers first consider going green and becoming more sustainable, the entire concept can seem overwhelming. Restaurants often use huge amounts of energy, water...

What to look for in an eco-certification
As consumers become more concerned with the environmental impact of or their purchasing decisions, more and more eco-labels are appearing, intended to guide...

Clean energy in foodservice
Restaurants are heavy energy consumers. If fact, restaurants use about five times more energy per square foot than other commercial buildings. If you're a concerned restaurant owner, chef or foodservice...

Sustainable seafood Sustainable seafood has been a hot topic as of late. More diners are becoming aware of this issue and looking for restaurants that serve sustainable seafood. National and international programs... Sustainability is more than just green When one thinks about sustainability, we usually think about ‘going green.’ This is natural, as the media has equated one with the other and used the words interchangeably... Why green is good for the restaurant business The green industry is red-hot right now, and with the number of environmentally conscious consumers increasing, it’s not going away. The green restaurant industry is lacking in Canada... Green teamwork: Real sustainability is people-powered Because you're in the restaurant business, the following will not surprise you in the least; when it comes to successfully going green, as with most everything else in hospitality, the right people... Energy efficient technologies serve up menu of benefits – Boston Pizza The flagship of Rob Phillips’ Boston Pizza franchises is a Morrison Street location in Niagara Falls. It is an open and expansive design with 7,287 square feet of... Keeping it cool: New trends in refrigerators, freezers and icemakers aim to help you reduce your carbon footprint Energy efficiency and its cumulative impact on a restaurant’s operation and bottom line continues to reign when it comes to new technology on the market in refrigerators, freezers and icemakers... Nova Scotia Power offers incentives for energy efficiency Nova Scotia Power has launched a new incentive program that may allow restaurant operators to cost-effectively reduce... Five things to do right now to reduce environmental impact There are many reasons to go green these days: savings in operating costs, reducing waste, improving public image, and of course, reducing your impact on the environment...



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