All Blog Posts Tagged 'waste' (17)


Non-Operator
(Recap) Sustainable Saturdays: The Leftover Dilemma: Otherwise Known As the Clean Your Plate Complex

Reported byfoodem.com, the online wholesale food marketplace-food-waste



Clean Your Plate!



If you don’t finish all of your dinner you can’t have any dessert!



There are people starving in Africa!



These were all common affirmations in my home. My brother and I both knew that if we didn’t finish the food on our plates we wouldn’t get the good stuff, dessert. And we really…

Continue

Added by Foodem on July 19, 2013 at 7:00am — No Comments


Non-Operator
(Recap) Sustainable Saturdays: Food Waste Is Our Friend

Reported by foodem.com, the online wholesale food marketplace-

We have had a compost pile in our backyard for almost as long I can remember. Since I was little I was taught that any fruit or vegetable scraps, along with coffee and tea bags were to be…

Continue

Added by Foodem on July 20, 2012 at 7:00am — No Comments


Non-Operator
(Recap) Sustainable Saturday: Just Say NO, Protect Mother Earth! Part II

Reported by foodem.com, the online wholesale food marketplace-

I know I recently wrote about this topic, but I feel that it is such an important issue as far as sustainability is concerned, so I am going to make it a two part-er. This issue continues to be…

Continue

Added by Foodem on July 6, 2012 at 7:00am — No Comments


Non-Operator
(Recap) Sustainable Saturday: Just Say NO, Protect Mother Earth!

Reported by foodem.com, the online wholesale food marketplace-

Whenever I go to the grocery store without my reusable bags I feel an incredible guilt. Not only will I be penalized with the 5-cent bag tax, but I’ll also be forced to either carry my groceries…

Continue

Added by Foodem on June 29, 2012 at 7:00am — No Comments


Non-Operator
Food Waste Is Not Cool, But It Can Be

Reported by foodem.com, the online wholesale food marketplace-

As we’ve mentioned before, corporate responsibility is key in improving our lives. Reducing our carbon footprint, acknowledging local farmers and supporting “buy local” efforts, and…

Continue

Added by Foodem on June 4, 2012 at 7:00am — No Comments

Undercover Bull*&%^

I am so disenchanted!!! Now I have worked for many CEOs….actually only two…one pretty crazy the other one not. So I have been watching the new TV show “Undercover Boss” and after four weeks of one hour segments on the CEOs of Waste Management, Hooters, 7-Eleven, and now White Castle, I have four hours lost in my life I can never get back.



Brilliant revelations from some of the leaders of their industry listed below.



Large Organizations have employees that love their… Continue

Added by Andy Swingley on March 1, 2010 at 7:25pm — 5 Comments


Non-Operator
Stop Giving Waste Fryer Oil Away!

Disposing of used vegetable oil has always been a problem for restaurants. In recent years it has gotten easier with the increasing demand for biodiesel. Now many restaurants depend on free pickup services by biodiesel companies as a convenient and cheap way to dispose of their used fryer oil. Some even pay to have the stuff hauled away.



But what if you could take that oil and use it to save money, instead of just giving it away? Enter Vegawatt, a power system that uses… Continue

Added by Caribou on July 31, 2009 at 12:46pm — 3 Comments


Non-Operator
What can FOH staff do to help reduce food costs?

Much I have read about saving on food costs deals with purchasing and portioning.



What can FOH do to help reduce food costs?



I read that in restaurants there is about a 30% waste factor of food thrown out because diners don't eat the entire meal.



My experienced observation tells me that a number of wasted products could have been saved if the waiter had mentioned this option when taking orders., "Bye the way, our burgers come with tomatoes, lettuce, pickles,… Continue

Added by Paul Paz on March 16, 2009 at 10:12am — 3 Comments

Economy to drive foodservice trends of 2009

In 2009, the (lousy) economy will be the driving force behind trends we saw emerging in 2008, including energy conservation and sustainability, health and nutrition, and new technologies like online ordering, mobile applications and social networking.



Tough times inspire change



According to a poll conducted… Continue

Added by Dani on December 11, 2008 at 11:00am — 3 Comments

Pure Economics: Cans Lose

Now that it's officially official that we're in a recession, food service companies have even more reason to cut costs as the country collectively tightens its belts for the economic downturn.



One of the easiest ways to save money is to reduce waste. In times like these, you need to maximize yield on every food item in your refrigerator. Of course, that instantly puts aerosol whipped topping at a disadvantage. In… Continue

Added by OnTop(r) on December 2, 2008 at 12:26pm — 1 Comment

Survey on restroom cleanliness discovers what we already knew

A survey conducted by SCA Tissue found that the cleanliness of restaurant bathrooms is a key factor in repeat business.

Shocking!

Okay, the results aren't earth-shattering, but I don't think I could have said it better myself: restroom cleanliness reflects the overall hygiene standards throughout the restaurant, including kitchen and food prep…

Continue

Added by Dani on October 30, 2008 at 12:07pm — No Comments

A crash course in food safety

Recent outbreaks of salmonella in the food supply have brought the restaurant and foodservice industry into the media spotlight. News of illness and recalls associated with spinach, tomatoes and jalapenos has been a serious cause for concern to those who make their livelihood in the foodservice industry. Yet, however widespread it appears to be, according to the National Restaurant Association, the U.S. food supply is the safest in the world.

While recent events have proven it is often…

Continue

Added by Dani on October 20, 2008 at 5:48am — 4 Comments

Cooking School Nights: Track Those Scraps

I’m pretty regimented about throwing waste in their proper receptacles, but after the garden experience, I went a step further and started tracking how much waste my actions during class was generating. To keep this at a minimum, instead of blindly slicing an entire onion for the carnitas we were making, I set a mise en place dish on my trusty little scale, tared it out and began tossing the slices into the dish until it got to 5 ounces. Done.



This couldn’t be simpler, and yet, it’s… Continue

Added by Amelia Levin on August 11, 2008 at 12:38pm — No Comments

Cooking School Nights: A Composting Story

Yesterday in my Mexican Cuisine class at Kendall, I got to school a little early so I went out the side door at the back of the first-floor kitchen and lingered around the herb garden for a bit. Maybe it was a result of the big storm the other day, but the plants were looking great-big and blooming. I picked some purple basil and the herbal smell was so strong it shot up through my nose before I even held it there. The tomatoes on their vines were still green, but… Continue

Added by Amelia Levin on August 11, 2008 at 12:34pm — No Comments

Director's Journal: Commercial Composting: Why One Restaurant Recycles

[video story for this post]



I started composting much of my food scraps last year. I knew I wanted to start a vegetable garden this Spring (and I have!), and I feel the 2 go hand in hand. I always struggled with the first steps of composting. How do you do it? Yes, I have a container, but what’s the ratio between food and grass cuttings? What about the smell? What about… Continue

Added by Cooking Up A Story on May 23, 2008 at 6:31pm — 2 Comments

"Greening" Your Restaurant Seminar

Monday, April 14th

1:30-4:30 pm

Redwood Credit Union

3033 Cleveland Ave, Santa Rosa



Featuring expert speakers and handouts on the financial benefits of:

-Water Conservation

-Energy-Efficient Equipment

-Waste Management

-Pollution Prevention

-Eco-Friendly Architecture & Design

-Environmentally Conscious Marketing & Menus



This seminar will also introduce Bay Area Green Business Certification for restaurants in… Continue

Added by Sonoma Green on April 8, 2008 at 8:43am — No Comments

'Rocket composter' for university food waste

From BBC News Monday 6 January



A new composting machine is turning students' leftovers at Aberystwyth University into food for plants.

Known as the rocket composter, it can cope with 1.2 tonnes (1,750 litres) per week and takes just 14 days to convert waste

from cafes into garden food.

Leftovers from kitchens at the students' union and the nearby arts centre are…

Continue

Added by Mark McKellier on January 8, 2008 at 2:26am — No Comments

Monthly Archives

2014

2013

2012

2011

2010

2009

2008

2007

Advertisments

 

DEPARTMENTS

Social Wine Club for Craft Wineries

Smartbrief

Read the latest

Read the latest food and beverage coverage by SmartBrief in SmartBrief Originals: -More

Kids LiveWell turns 3 with 42,000 participating eateries

NRA's Kids LiveWell program has grown from 19 restaurant brands to 150, with 42,000 U.S.  -More

JOBS & CAREERS

Posting a job or finding a job starts here at FohBoh. Call us about special $50 posting packages to syndicate across all major jobs boards.

National News

Ward Whitworth Named President for On The Border Mexican Grill

On The Border Mexican Grill & Cantina, which was recently acquired by Border Holdings, LLC, an affiliate of Argonne Capital Group, today announced the appointment of Ward Whitworth as President of On The Border.

The Melting Pot Targets Houston and El Paso, Texas for Franchise Expansion

Restaurants, Inc. announced today that it is actively seeking franchisees to expand its presence throughout the Lone Star State, naming El Paso and Houston as target markets for future franchise development.

Encore Restaurants Purchases 8 Existing Five Guys Restaurants, Plans to Develop 45 More

Encore Restaurants, LLC, a subsidiary of Dallas-based Encore Enterprises, Inc., has announced the purchase of eight existing Five Guys Burgers and Fries restaurants across central California including Elk Grove, Fresno, Lodi, Natomas, Roseville, Stockton, Tracy, and West Sacramento.

Takeout Orders to Hotels Jumped 125% in Popularity in Last Three Years

For many Americans, hotel room service is considered a travel luxury; however, data from PFK Hospitality Research1 suggests that room service revenues fell 9.5 percent from 2007 to 2012, with some hotels shuttering unprofitable operations altogether.

National Restaurant Association Praises House and Senate Commerce Committee Passage of Travel Promotion Act

Yesterday the National Restaurant Association (NRA) praised the House passage and Senate Commerce Committee markup of the Travel Promotion, Enhancement and Modernization Act of 2014. The bipartisan legislation reauthorizes Brand USA, the nation’s first global marketing campaign, to promote the United States as a destination for international travelers.

CROWD FUNDING

If you are looking for capital to start or grow your restaurant, create the next 501c3, develop and launch the next app for the restaurant industry,or want to help your peers in some meaningful way, we want to know about it.

TED TALKS VIDEO

TED: Ze Frank: Are you human? - Ze Frank (2014)

Have you ever wondered: Am I a human being? Ze Frank suggests a series of simple questions that will determine this. Please relax and follow the prompts. Let's begin …

TED: Heather Barnett: What humans can learn from semi-intelligent slime - Heather Barnett (2014)

Inspired by biological design and self-organizing systems, artist Heather Barnett co-creates with physarum polycephalum, a eukaryotic microorganism that lives in cool, moist areas. What can people learn from the semi-intelligent slime mold? Watch this talk to find out.

TED: Shih Chieh Huang: Sculptures that’d be at home in the deep sea - Shih Chieh Huang (2014)

When he was young, artist Shih Chieh Huang loved taking toys apart and perusing the aisles of night markets in Taiwan for unexpected objects. Today, this TED Fellow creates madcap sculptures that seem to have a life of their own—with eyes that blink, tentacles that unfurl and parts that light up like bioluminescent sea creatures.

TED: Nikolai Begg: A tool to fix one of the most dangerous moments in surgery - Nikolai Begg (2013)

Surgeons are required every day to puncture human skin before procedures — with the risk of damaging what's on the other side. In a fascinating talk, find out how mechanical engineer Nikolai Begg is using physics to update an important medical device, called the trocar, and improve one of the most dangerous moments in many common surgeries.

© 2014   Created by FohBoh.

Badges  |  Report an Issue  |  Terms of Service