Rich's Plant Based Cooking Creme - banner - both - 02.18

Hellmann's Vegan Dressing & Spread - skyscraper - OE - 10.22

Nestle White Cheddar Mac - Mac Pizza - banner - both - 04.19

McCain - Takeout and Delivery Resources - Lean on Us - banner - both - 05.20

Catch of the Season - banner - both - 07.22

TNT Burgers - Learn More - skyscraper - both - 03.23

Sugar Foods ecoStick Dispensers Beverage Station - skyscraper - both -10.16

Skyscraper Ad - MM - Cook - Operator

Tyson Cortona Pepperoni - skyscraper OE 1.23

Campbells Tomato Soup - Bring Solutions to Every Spoonful - both - banner - 03.05 - 07.31.25

Sugar Food Traina California Dried Fruits - banner - OE - 10.19

Butterball - Your Trusted Partner - skyscraper - both - 07.19

Golden Tiger Vegetable Spring Roll - Elevate Dishes with Vibrant Flavor - OE - banner

Tork Compact Foodservice Cloths - banner - both - 07.17

Simplot Conquest Crispy Potato Strips - banner - both - 01.20

McCain - Rebuilding Your Biz - Episode 1 - Hack Your Way Back - skyscraper - both - 05.20

Dan's Prize Sliced Meats Convenience - banner - both - 04.20

Cargill - Truvia Sweet Customer Satisfaction Naturally - banner - both - 03.19

Campbells - Make Irresistible Flavor a Menu Staple - both - banner - 03.05 - 07.31.25

Nestle Stouffers Can Your Classics Do This Recipe Ideas - banner - both - 01.20

Seafood is Better - skyscraper - both - 05.21

Sunny Fresh Bacon and Cheese EggStravanganza - skyscraper - both - 03.23

McCain Free Takeout and Delivery Guide - banner - both - 05.20

Cooper Shreds Have Now Arrived - banner - 02.24

Hormel - Fontanini - Handcrafted Family Recipes - skyscraper - both - 02.20

Sugar Foods Barista Blend - banner - both - 04.17

Find Fresh Inspiration - skyscraper - both - 08.22

Wave of Inspiration - skyscraper - both - 05.22

Lance and Snyders - Ready, Set, Snacks - banner - both - 03.28 - 07.31.25

Diamond Crystal Kosher Salt banner - both - 04.23

McCain - Tactical Takeout Webinar - skyscraper - both - 05.20

Cargill - Truvia Serve America's Best-Selling Stevia Sweetener - skyscraper - both - 03.19

Lance and Snyders - Stack Your Shelves with Craveable Flavors - banner -  both - 03.28 - 07.31.25

Nestle Minors Slow Simmered Stock - Free Sample - skyscraper - both - 02.20

Performance Dairy Extra Melt - banner - both - 04.24

Simplot - Pineapple Perfected - RoastWorks - skyscraper - both - 08.20

Hormel - Bacon 1 - Full Case of Bacon No Grease - skyscraper - both - 02.20

Hormel - Bacon 1 - Less Time Less Grease Less Mess - banner - both - 02.20

Sugar Foods Barista Blend - skyscraper - both - 04.17

Basic American Crispy Craveable Operator banner ad - 12.17

Simplot Sidewinders - Bendy is Trendy - skyscraper - both - 01.20

Performance Plus Food Safety - skyscraper - both - 09.21

La Ranchera Birria Base - both - 09.24

Indiana Packers - All-in-One Pork Supplier - banner - both - 07.21

Jennie-O Take Burgers Over the Top with Turkey - skyscraper - both - 03.20

Dixie Ultra Surface Systems - banner - both - 02.23

Banner Ad - 2 - MM - Food calculator - Operator - Supersized

Hormel - Fontanini - Handcrafted Meats - Unparalleled Flavor - banner - both - 02.20

Nestle Stouffer White Mac and Cheese - banner - both - 08.18

Sugar Foods ecoSticks Dress Your Table for Success - banner - both - 04.18

Fabri-Kal - Packaging solutions for environmental and off-premise needs - banner - both - 11.19

Sugar Foods Deliver It Better - banner - both - 04.20

Diamond Crystal Kosher Salt skyscraper with chef - both - 04.23

Savor Imports - banner - both - 06.24

Simplot RoastWorks - banner - both - 01.20

Sugar Foods ecoStick Less Waste - banner - both - 10.16

Hellmann's Vegan Dressing and Spread - banner - OE - 10.22

Campbells Tomato Soup - Serve Up Comfort and Show You Care - both - banner - 03.05 - 07.31.25

Grab 'n Go! Anytime. Every Time - banner - both - 07.23

Mini Cinnamon Swirl French Toast - banner - both - 09.23

Sugar Foods - Add Savory Beet Notes Crispy Beets skyscraper - both - 05.18

Indiana Packers - Vertical Integration - banner - both - 07.21

Sugar Foods - Add Savory Beet Notes Crispy Beets banner - both - 05.18

Banner Ad - 3 - OE - Operator - supersized

Rich's Plant Based and Gluten Free Crusts - banner - both - 07.18

Tyson - Bonici - Crave Chorizo - skyscraper - both - 04.21

Performance Dairy Craveable Flavor and Time Savings - banner - both - 04.24

Nestle - Every Season is Pumpkin Season - skyscraper - both - 08.18

Essity - Clean Dry Hands - banner - OE - 03.17

Nestle Vitality - Build a Refreshing Beverage Program - both - skyscraper - 04.20

Mains Exchange - OE - banner - 01.30 - 04.27.25

Rich's Plant-Based - Good Things Grow - skyscraper - both - 11.20

Ambrosia Chocolate - banner - both - 03.23

Performance Dairy Convenience and Consistency - banner - both - 04.24

A Family of Fine Cheeses - skyscraper - both - 08.22

Hormel - Bacon 1 - You've Never Seen Bacon Like This - banner - both - 02.20

Dan's Prize Pulled Meats Simplify the Kitchen - banner - both - 04.20

Simplot Conquest Crispy Potato Strips - skyscraper - both - 01.20

Seafood is Better - banner - both - 05.21

Shrimp that Brings the Big Picture - skyscraper - both - 11.22

Wild Alaska Salmon Burgers - banner - both - 04.25

Culinary Reserve - See Every Bowl as a Canvas - both - skyscraper - 03.05 - 07.31.25

Simplot Sidewinders - Bendy is Trendy - banner - both - 01.20

Tork One Napkin - banner - OE - 03.17

Simplot Sidewinders - Make Waves - skyscraper - both - 01.20

Sunny Fresh Egg Bake Bites - banner - both - 03.23

Tyson - Wright Brand Bacon - skyscraper - both - 04.21

Simplot Delivery Solved - Conquest Fries - banner - both - 08.20

Rich's Plant Based and Gluten Free Crusts - skyscraper - both - 07.18

Check Out the Major Products Product Guide - skyscraper - OE - 03.22

Dan's Prize Pot Roast, Prime Rib, Short Ribs Time-Intensive Proteins Made Easy - banner - both - 04.20

Rich's Plant-Based - Good Things Grow - banner - both - 11.20

Sunny Fresh Egg Patty and French Toast - skyscraper - both - 03.23

Banner Ad - 1 - MM - Recipes - Operator - supersized

Wild Alaska Burgers - banner - both - 04.25

Knorr's Cook with More Possibilities - skyscraper - both - 09.24

Honest Earth - Better Potatoes for a Better World - skyscraper - both - 05.23

Fabri-Kal - Packaging solutions for environmental and off-premise needs - skyscraper - both - 11.19

Nestle - Hot Cocoa Single-Serve Packets - banner - both - 09.21

Indiana Packers - Vertical Integration - skyscraper - both - 07.21

For some restaurant brands, sustainability might start with meeting regulations, but there are so many more benefits. &ldquo;I encourage companies to not simply look at sustainability as a compliance requirement, but to look at it as an opportunity to drive value by engaging new customers and reducing costs,&rdquo; says James Cascone, sustainability leader and partner at Deloitte Risk &amp; Financial Advisory. Menu item innovation may attract new customers, for example, and food waste reduction helps the environment and the bottom line. Plus, operating more sustainably gives brands a competitive edge. We asked industry pros for tips on how operators with equipment and supplies responsibilities could help their brands meet sustainability goals. Start by tracking energy and water use, several say, then look to the following steps:
1. Maximize Energy Efficiency
Electrifying kitchens, a step toward decarbonization, marks one of the bigger trends in sustainability. Chipotle Mexican Grill introduced an all-electric restaurant design in 2023. The design helps it reach its science-based targets part of the Science Based Targets initiative, to reduce direct and indirect greenhouse gas emissions 50% by 2030, compared to a 2019 baseline. &ldquo;We continue to assess how to increase our climate resilience and reduce our demand on fossil fuels,&rdquo; says Lisa Shibata, Chipotle&rsquo;s director of sustainability. &ldquo;We designed and opened a number of all-electric and hybrid electric restaurants last year. Moving forward, we will monitor the impact on operations from these new restaurants while continuing to build more all-electric restaurants.&rdquo; She adds that Chipotle also prioritizes the use of LED lighting, high-efficiency heating and cooling systems, energy management systems, low-flow plumbing fixtures, tankless water heaters, Energy Star-rated kitchen equipment and finishes with low VOCs. Also of note, The Cheesecake Factory shared in its international licensee plans to open the brand&rsquo;s first restaurant with a fully electric kitchen.
2. Work with Utility Companies
&ldquo;Many QSR chains are beginning to look at electrification and say, &lsquo;It&rsquo;s not a big leap for us to go all electric,&rsquo;&rdquo; says David Zabrowski, vice president of Frontier Energy, which runs the Food Service Technology Center. He adds that electric combis, fryers, grills and ovens are all mature categories. It&rsquo;s whether the electric infrastructure can handle the load that makes things tricky. For new buildings, it&rsquo;s not such an issue. But for operators looking to electrify existing stores, Zabrowski says to work with utility companies early in the process and make sure they understand the goal. &ldquo;Plan ahead because you need that extra time for not only your local permitting, review and design, but also for your utility upgrades,&rdquo; he says. &ldquo;And the easiest way to dabble in electric is to stop trying to convert the entire kitchen. Just pick a piece of equipment that you&rsquo;re comfortable with. Electric fryers work really well.&rdquo; Remember, too, that certain utility companies offer instant rebates on electric equipment as well as sufficient gas equipment.
3. Get Franchisees on Board
&ldquo;Acknowledge and celebrate franchisees and incent participation in energy efficiency initiatives through programs that generate friendly competition,&rdquo; says Anna Blitz, vice president, corporate social responsibility at The Wendy&rsquo;s Co. She points to the Wendy&rsquo;s Energy Challenge, which invites franchisees to make energy efficiency improvements and track and report their energy consumption. Enhancements at Wendy&rsquo;s in 2023 included implementing lighting retrofits, installing high-efficiency HVAC units and transitioning to lower GWP refrigerants. Stores also are leveraging automated controls to schedule on/off times, resulting in energy and emissions reductions. Wendy&rsquo;s more than doubled the number of franchisees through the WEC last year, with 37 franchisees reporting energy data, up from 18 in 2022. Overall, more than 2,700 franchise-operated restaurants participate. Meanwhile, Wendy&rsquo;s Global Next Gen restaurant design standard, introduced in 2022, uses more efficient building elements to decrease energy use and costs by about 6% per year, Blitz says. There are some 58 units currently in operation.&nbsp;
4. Reduce Food (and Equipment) Waste
Part of lowering greenhouse gas emissions, minimizing food waste has become more of a focus lately for restaurant brands, says Jeff Clark, expert exchange director at the National Restaurant Association. Related to sustainability overall, he says, investor and consumer demands might be one reason restaurant brands are looking to reduce emissions, but so are extreme weather events. &ldquo;A lot of companies saw what happened with hurricanes and wildfires, and it seems like there was a shift during the pandemic of like &lsquo;Wow, this is a problem&rsquo;&rdquo; he says. The association&rsquo;s tips for reducing food waste include auditing it, cleaning and organizing walk-ins and placing food in labeled, clear containers, right-sizing menu portions, and taking advantage of alternative waste management solutions, like composting or making use of anaerobic digesters. Plus, Cascone says, companies are looking at increasing the useful life of equipment so they don&rsquo;t dispose of it as often. NAFEM continues to update its Life Cycle Model tools to help operators get an idea of life expectancies, as well as total cost of ownership, for equipment and supplies.
5. Include Employees in the Process
They play a role in two ways: happy, healthy employees lead to a more sustainable business and, with proper training, help carry out initiatives. &ldquo;One thing that&rsquo;s missing in the sustainability conversation, that&rsquo;s being picked up in other industries, is creating a healthier environment for employees. And that&rsquo;s where I look to the impact of the pending regulation from Cal/OSHA [which demands kitchens not equal or exceed 82&deg;F],&rdquo; Zabrowkski says. &ldquo;Eventually there&rsquo;s going to be some type of regulation. Everybody&rsquo;s got to start on that. To be honest, some of the leading businesses in the industry have adopted that long ago.&rdquo; And with ongoing training, Cascone says, employees are the ones to carry out policies and procedures, even simple tasks like shutting off lights (or installing sensors to do so) and making sure the refrigerators are running at the proper temperature. &ldquo;Focus on what you can control within your own four walls,&rdquo; he says, before trying to work with suppliers on initiatives like sustainable sourcing, which is more challenging.
6. Lean into Technology
&ldquo;Companies need to invest in tech to become more sustainable. They need to digitize their kitchens and increase automation,&rdquo; Cascone says. &ldquo;The minimum wage increases in California&mdash;and other states may follow suit&mdash;impact margins yet it&rsquo;s still difficult to get labor. Turnover rates are still high, so there&rsquo;s a lot of investment in the back-of-house to automate kitchens.&rdquo; And it&rsquo;s not just about robots helping food preparation, he says, but tech like RFID. Chipotle at one point tested RFID case labels to track ingredients, automating inventory management and helping with food safety. Zabrowski says a lot of chains are exploring alternative cooking processes to create more efficient kitchens. Replacing traditional equipment with smart equipment&mdash;like combi ovens or high-speed ovens&mdash;is at the cornerstone of those redesigns. Even new blast chillers can do more, with some models now thawing, proofing, reheating, hot holding, dehydrating, pasteurizing and cooking. Looking ahead, Zabrowski says, some of the bigger chains are experimenting with big data analytics associated with POS systems that can predict the amount of food product to prepare for rushes.
7. Know that Access Determines Recyclability
Certain brands look to source recyclable or compostable packaging to reduce the amount of waste sent to landfills. But communities must have the infrastructure in place to recycle, says Natha Dempsey, president of the Foodservice Packaging Institute, in a presentation at FER&rsquo;s Multiunit Foodservice Equipment Symposium in January. &ldquo;I hear all the time, &lsquo;My packaging is recyclable.&rsquo; Is it&rdquo; Because what has to happen is, consumers have to have access to recycling,&rdquo; Dempsey says. It also must be accepted by material recovery facilities and flow to the appropriate bale. Then there has to be a demand for the material by end-markets; if there isn&rsquo;t, it could end up in a landfill after all. The FPI works with communities to take foodservice packaging items in their residential recycling space. Blitz adds that Wendy&rsquo;s works with a group called NextGen Consortium who in November posted a report on the path forward for paper cup recycling in the U.S.
Source: Allison Rezendes, <a href="https://www.fermag.com/articles/7-ways-to-be-more-sustainable/" target="_blank">FERmag.com</a>

Want to help your brand reach its sustainability goals? Copy these tips from industry pros.

7 Ways to Be More Sustainable

Sustainability-conscious diners represent a valuable market segment, particularly among younger generations and families. A recent study1 from Nestl&eacute; Professional Solutions found that 57% of U.S. diners actively seek out or prefer restaurants that use what they perceive as more sustainable practices. That gives you a unique opportunity to attract these engaged diners, increase loyalty, and make a meaningful impact on the planet.
You don&rsquo;t need to overhaul your business overnight: even small foodservice sustainability solutions can create a ripple effect for larger impact. Read on for five smart and actionable sustainability strategies you can start on right away!
1. Source Ingredients Responsibly
The quality and sourcing of ingredients are top priorities for environmentally conscious diners. The study found that 65% of diners are willing to pay more for sustainable ingredients, presenting a clear business case for sustainability initiatives.
You can explore seasonal or local sourcing to meet consumer expectations for sustainable dining &mdash; and to showcase ingredient quality. There&rsquo;s a prime opportunity to differentiate ingredients for the 53% of diners that notice sustainability messaging on menus.
You can also stand apart by highlighting partnerships with responsible suppliers.
2. Offer More Sustainable To-Go Packaging
Takeout continues to dominate, but it shouldn&rsquo;t come at the cost of the environment. A shift to more sustainable to-go packaging is a small step with massive appeal &mdash; 78% of diners consider recyclable packaging important.
Additionally, single-use items like napkins and utensils are a surprisingly big deal. Nearly 8 in 10 of those surveyed prefer receiving them only upon request. This simple policy not only reduces waste, but can also save you money.
Communicate your sustainable packaging approach through your online ordering system or print a message directly on the packaging. This message is worth spreading.
3. Minimize Food Waste and Donate Surplus
Food waste is a hot topic. Offering various portion sizes and optimizing menus for minimal waste are small tweaks that can make a difference.
An overwhelming majority of diners believe in the importance of food donation programs and value recycling initiatives. You can donate surplus food to local organizations or implement a recycling program for corrugate boxes, #10 cans, and other packaging.
4. Clearly Communicate Your Sustainability Efforts
Diners notice information about actions restaurants are taking to make their operations more sustainable. Place concise statements about your sustainable actions on your menu, social media channels, and website.
Share stories about sustainably sourced ingredients, local partnerships, or certifications earned. Add a menu icon or table tent to present your sustainability efforts.
5. Train Your Staff on Sustainability Practices
Your team brings sustainability to life in your operations. Staff education on everything from recycling to food waste reduction can amplify the impact of your initiatives.
Empower employees with talking points that reflect your brand values. For instance, a simple mention like, &ldquo;We source our seafood responsibly,&rdquo; can spark meaningful conversations with diners, improving their perception and loyalty.
Make a Lasting Impact
Sustainable actions are good for the planet &mdash; and for your bottom line to attract and retain the growing number of diners who want to support responsible businesses. These foodservice sustainability solutions are within reach if you&rsquo;re willing to take the first steps.
For more actionable insights and inspiring data to help you act sustainably and appeal to environmentally conscious diners, access the <a href="https://www.nestleprofessional.us/dashboard/trend-reports/step-up-your-restaurant-sustainability" target="_blank">full Nestl&eacute; Professional Solutions report here.</a>
Content courtesy of Nestl&eacute; Professional Solutions
Sources:
1Nestl&eacute; Professional Solutions survey conducted via an online panel of 1,000 U.S. diners across different generations, income levels, and locations (September 2024)
2Nestl&eacute;.com, <a href="https://www.nestle.com/media/pressreleases/allpressreleases/sustainable-coffee-nescafe-plan-2030" target="_blank">Nestl&eacute; Launches Nescaf&eacute; Plan 2030 to Help Drive Regenerative Agriculture, Reduce Greenhouse Gas Emissions and Improve Farmers&rsquo; Livelihoods</a> (October 4, 2022)
3Nestl&eacute; Professional Solutions, <a href="https://www.nestleprofessional.us/growing-libbys-pumpkin." target="_blank">Libby&rsquo;s&reg; in the Field</a> (November 2023)

Read on for five smart and actionable sustainability strategies you can start on right away!

5 Smart Actions for Foodservice Sustainability Solutions

Restaurant Business, alongside Informa Connect's Foodservice Team, is excited to announce the upcoming launch of <a href="https://mkto-sj240021.com/n/NTYxLVpOUC04OTcAAAGZcYRj5cRTrUCECI0feFyJCGINyeKEFb3GJyDURlDcBtixqSEo9-GimPM5jvxoXTGrtYvTRbk=" target="_blank">The Sustainability Exchange</a>, a new website and content series providing a real-world look at the opportunities and challenges impacting how foodservice leaders and retailers are forging a greener, more sustainable future.
As a pre-cursor to the launch of The Sustainability Exchange, we are thrilled to introduce a new interactive report, Sustainability Outlook 2025. The report &ndash; featuring industry experts including editors from Restaurant Business &ndash; explores how leading restaurants and retailers are leading sustainability efforts in their respective markets.
As a pre-cursor to the launch of The Sustainability Exchange, we are thrilled to introduce a new interactive report, Sustainability Outlook 2025. The report &ndash; featuring industry experts including editors from Restaurant Business &ndash; explores how foodservice leaders and retailers are leading sustainability efforts in their respective markets.
Sustainability Outlook 2025 is packed with the latest innovations, consumer trends, and actionable strategies. Get valuable insights on:
<ul>
<li>Emerging sustainability trends impacting your business</li>
<li>Cost-effective strategies for reducing waste and improving efficiency</li>
<li>How leading brands are staying ahead with new sustainability solutions</li>
</ul>
Stay informed and get actionable takeaways to future-proof your business. Download the report <a title="2025_Informa_Sustainability Digizine_2025_FINAL" href="https://greatmenusstarthere.com/uploads/files/2025_Informa_Sustainability%20Digizine_2025_FINAL.pdf" target="_blank">here</a>.

Announcing a new website and content series providing a real-world look at the opportunities and challenges impacting how foodservice leaders and retailers are forging a greener, more sustainable future.

Access the NEW 2025 Sustainability Outlook - How Restaurants and Retailers are Leading the Charge

Archives

The Environmental Issue

7 Ways to Be More Sustainable

5 Smart Actions for Foodservice Sustainability Solutions

Access the NEW 2025 Sustainability Outlook - How Restaurants and Retailers are Leading the Charge