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The Green Chef
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This group is dedicated to the hospitality & entertainment industries. It's a place to shake up a few recipes and to add the flavor of sustainable business practices as they apply to the food service segment.
Members: 3
Latest Activity: Jun. 2, 2008
Green Bakery & Green Cookware
Discussion Forum
Restaurants Explore Sustainability With 'Conserve' Initiative
See what restaurants such as The Rockfish and McDonald's are doing to become more sustainable.
Tagged: green, association, fish, the, restaurants
Started by Annie Berger Jun. 2, 2008.
Shrinking Your Cookprint
The article below was obtained from www.newgreenbasics.com. What do you call the impact you make on the planet when you cook? It’s your “cookprint”— the entire chain of resources used to prepare ...
Tagged: green, carbon, organic, cooking, footprint
Started by Annie Berger May. 17, 2008.
Comment Wall (2 comments)
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2 Comments
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Comment by Eowyn Adams on May 16, 2008 at 2:55pm -
People are now making their food choices based on the company which they are buying the product from and how socially responsible that company is. Most of our clients have now implemented recycling programs in their facilities which we participate in. Some of our accounts on the east coast are even doing wet waste composte programs,
Of course people are buying organic produce now more then ever, but we are now finding that many of our clients are okay with us offering local instead because of the cost implications.
Most of our clients and customers are very concerned with the amount of waste that we generate. Styrofoam and plastic containers are inexpensive, convenient, and widely used by many of our accounts. Some of our clients are now demanding that we go back to offering china only in all of our operations. Others have switched to paper products and biodegradable disposables instead which again are very expensive compared to conventional disposables.
I could go on...but this is getting a little long :)
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Comment by Annie Berger on May 16, 2008 at 6:44am - Are there sustainability trends occurring in the food service sector? Most people may not believe so just because they may incorrectly take for granted that it's not possible. Erie Frayne Argonza posted an observation here at Green Me that talks about a simple trend we've witnessed (you'll have to find the comment). What have you noticed?
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