Published November 19, 2015
Consumers are beginning to care more and more about the ethical and ecological ramifications of the food they eat in restaurants. The number one hot term on restaurant menus according to the National Restaurant Association’s culinary trends survey was locally sourced meat, closely followed by locally sourced produce.
It’s assumed that local food has a lower environmental impact because less energy is used to ship it, but only 11% of the carbon emissions caused by the food system are generated by transport. 83% of food-related emissions are caused by food production itself. Thus, if consumers and restaurants are looking to reduce the carbon footprint of their meals they should try to find farms that use water efficiently and employ no-till farming techniques rather than just thinker that local equals environmentally friendly.
Another assumption many people have about food sustainability is that farmed fish is worse for the environment than wild-caught fish. In reality, the ecological impacts of farmed versus wild-caught are complex, and change depending on species. Mollusks like oysters, clams, and mussels are better for the environment when farmed, but it is harder to determine whether it is better to farm or catch fish like salmon or trout.
Read the full article here: 3 Eco-Myths About Food Sourcing
Published November 19, 2015
A third of the world’s population is active on social media in some way. Social media platforms have become essential for reaching out to customers in today’s business market. Franchising.com has a guide explaining the benefits of social media activity for restaurant operators and other franchise businesses. The guide also includes a quick run-through of the differences between Facebook, Twitter, and LinkedIn for business use.
Read the full article here: It’s Essential to Have a Strong Social Presence
Published November 19, 2015
The research firm Dinova LLC has found that corporations have spent nearly ten percent more in restaurants in quarter three of 2015 than they did one year ago. The growth of corporate spending during this period far outstrips sales growth in the restaurant industry as a whole, which was only 1.5 percent. These statistics suggest that corporations are sending more of their employees on business trips, a trend that experts believe will continue.
Read the full article here: Report: Corporate Restaurant Spending Increasing
3 Myths About Green Food
Consumers are beginning to care more and more about the ethical and ecological ramifications of the food they eat in restaurants. The number one hot term on restaurant menus according to the National Restaurant Association’s culinary trends survey was locally sourced meat, closely followed by locally sourced produce.
It’s assumed that local food has a lower environmental impact because less energy is used to ship it, but only 11% of the carbon emissions caused by the food system are generated by transport. 83% of food-related emissions are caused by food production itself. Thus, if consumers and restaurants are looking to reduce the carbon footprint of their meals they should try to find farms that use water efficiently and employ no-till farming techniques rather than just thinker that local equals environmentally friendly.
Another assumption many people have about food sustainability is that farmed fish is worse for the environment than wild-caught fish. In reality, the ecological impacts of farmed versus wild-caught are complex, and change depending on species. Mollusks like oysters, clams, and mussels are better for the environment when farmed, but it is harder to determine whether it is better to farm or catch fish like salmon or trout.
Read the full article here: 3 Eco-Myths About Food Sourcing
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