By Eden Canon

sustainable seafood in restaurants

Chefs Sourcing Sustainable Seafood

The US produces more than 100 aquatic species for consumption, making the management of these fisheries an important topic in both environmental and ethical terms. As the demand for sustainable seafood increases, so has the focus on sustainable seafood practices in a chef’s culinary education.
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outstanding in the field

Farm To Fork

Some restaurants are taking the next step in local, sustainable food by creating their own gardens and small farms. Whether their gardens contribute significantly to the daily menu or simply provide herbs and a few vegetables, restaurant owners and chefs are using them as a source of culinary creativity and unparalleled fresh quality.
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green restaurant certifications
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Certifying Sustainability

Defining sustainability in the restaurant industry, let alone measuring it, has proven to be an incredibly difficult task. A range of new businesses have emerged to help analyze a restaurant’s sustainability as well as provide certification for businesses to stand as a visual indicator to their customers of a restaurant’s ethical values—helping diners make smart choices.
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cost of eating sustainable food

Eating Local: Diners Weigh The Cost

Where does the cost of a meal intersect with the value of eating clean, sustainable food? Do we bring our values with us when we eat out? We examine attitudes of diners and the challenges of getting more local and sustainable food on your plate.
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compostable containers

Compostable Food Containers Gaining Ground for Restaurant Takeout

It used to be that to-go packaging, save Chinese take-out, was made out of Styrofoam which came complete with a set of plastic cutlery. Today restaurants are switching to packaging made from biodegradable plastics or recycled paper products, printed with vegetable-based inks. Whether through a restaurant’s own motivation or a city’s ordinance, the world of to-go packaging is looking increasingly compostable.
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restaurants that make zero waste

Low Waste Restaurants

Restaurants are a significant source of pollution—from food waste to spent cooking oil to toxic chemicals. Eden Canon explores the ways in which the restaurant industry is cleaning up its act. From making simple changes, such as setting up recycling programs, to working with the city to turn spent cooking oil into biofuel that run city buses, restaurants are taking up the challenge to go green.
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restaurant leftovers in europe

Too Good To Waste: The Doggy Bag In Europe

A long-standing stigma attached to taking leftovers home has hindered British and European diners from tackling waste reduction at the restaurant table. Three new movements have sprung up in the UK, Sweden, and Italy to promote the benefits of taking home leftovers, signaling a shift in opinion towards the doggy bag in Europe.
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