By MC Milker •
May 7, 2008
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I’ve been thinking a lot about the Food service Industry these days. A recent article in Environmental Leader noted that of all of the industries tracked by Climate Counts , an organization that produces a company scorecard , Food Service scored the lowest.
Overall the average company score increased from 30.6 in 2007 to 39.3 this year - a 22% increase. Twenty-three companies were ranked as “striding” (making progress toward change) vs. 18 last year. Ten companies are still ranked as “stuck” vs. 18 last year.
However, the Food Services sector had the lowest average (11.5 out of 100) of any of the eight sectors measured with smallest overall improvement.
Why is it so difficult for food service companies to go green?
By Paul Smith •
January 31, 2008
Welcome to part 2 of our restaurant greening guide. If you recall from last week, I wrote about Ike’s Quarter Cafe, a restaurant that has found a great balance of quality food, sustainability in their facilities, and a wonderful experience. For those of you considering greening your restaurant, or just in search of ways to make eating a less impactful experience, this week we focus on that which goes around the food. As in the utensils, cups, bowls, plates, and even the foil.
Ike’s Quarter Cafe has been in business for seven years as of this month, and in that time has had plenty of opportunities to try out the various green options available. And, lucky you, we’re going to tell you the best of breed that they’ve found!
Try as we may, even the most eco-savvy folk tend to eat out on occasion. While in our own homes, we can control the quality of food, the amount of waste we generate and other eco- factors; it is a totally different story when it comes to dining out. Or is it? There is an increasingly popular moment within the restaurant industry to become more eco-friendly sector of business, and this means good news
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