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Creating an Eco-Restaurant
A July 2012 QSR Magazine article reported on a Subway franchise in Kokomo, Indiana that is so eco-friendly, it will pay for itself in two and a half years. [Source] This restaurant put a lot of...
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Solar Power for the Commercial Kitchen
With the rising cost of non-renewable fuels, it may be time to consider alternative methods to powering your kitchen. Solar kitchens around the world already run entirely off solar power, including one...
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Eating Insects: The Most Eco-Friendly Meat
While doing some research on our industry’s impact on the environment we came across a really interesting study that suggests that the farming of insects would be a more sustainable and affordable form...
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Don’t Leave Going Green on the Backburner
Going green isn’t just about swapping out those plastic bags for reusable ones or composting your banana peels instead of throwing them away. At the beginning of the green movement, a few people here...
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The Benefits of Recycling in the Commercial Kitchen
To adequately feed the masses on a day-to-day basis, restaurants tend to serve large portions to satisfy their crafty diners. While full plates are a comforting sight to any table, with generous...
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Green Cleaning for the Commercial Kitchen
It seems everyone these days wants a little more green—and we’re not talking about money. In Restaurants & Institutions 2007 Tastes of America Study, about 45% of consumers surveyed said that it...
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Code Green: Reconciling Green Cleaning with the Food Code
The FDA food code requires that restaurants sanitize any surfaces that come into contact with food. Although many green cleaners have sanitizing properties, the EPA and the FDA food code define...
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Make Your Own Green Cleaners
Green cleaning is easier than you think. In fact, you probably have all the ingredients required to mix your own green cleaners in your house right now! Check out the table below to ensure you can get...
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