March 13, 2018

Last week McDonald’s scored a major marketing hit when the company flipped its famous Golden Arches into a “W” in honor of International Women’s Day. But the logo is far from the only thing the burger chain plans to turn upside down in 2018. In an effort to appeal to environmentally conscious consumers, McDonald’s recently announced some big changes that will make it more sustainable. Along with getting rid of styrofoam cups, the chain is also switching to fresh beef Continue reading

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March 2, 2018

A good idea can come from anywhere. Whether the inspiration is drawn from years of research or a sudden flash of brilliance, the best organizations know how to spot new concepts and bring them to life no matter their source. That’s why in the 1990s the then-CEO of Frito-Lay sent a video message to his employees encouraging them to speak up if they had something to contribute. “We want every worker in this company to act like an owner,” said Continue reading

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February 20, 2018

The world is home to billions upon billions of chickens, which would seem like more than enough birds to stock an average KFC restaurant. This weekend, however, hundreds of the chain’s locations in the U.K. closed after failing to receive their usual shipments of chicken. “We’ve brought a new delivery partner on board, but they’ve had a couple of teething problems – getting fresh chicken out to 900 restaurants across the country is pretty complex,” said the company in a Continue reading

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January 12, 2018

There are few things better than having dinner delivered directly to you, especially during these chilly winter days. But even the most basic takeout orders can have a significant environmental impact due to the plastic containers and utensils provided by many restaurants. This video shows the unsustainable packaging methods used by some eateries while also offering suggestions on how they can change their ways for the better.

Questions:

  1. How can restaurants benefit by reducing the materials they include in takeout Continue reading
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November 14, 2017

Each year American restaurants and supermarkets throw away $57 billion worth of food due to spoilage or lack of demand. An additional $15 billion in foodstuffs never even leaves farms, often because the crops are either damaged or simply too ugly to sell. Although companies try to donate as much unsold inventory as possible, the scale of the problem is far larger than the industry can currently handle.

That’s where startups like Spoiler Alert and FoodMaven come in. These Continue reading

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October 26, 2017

In 2015 the popular burrito chain Chipotle faced a crisis so large that some wondered if the company would ever recover. Towards the end of the year, stories about norovirus outbreaks originating from Chipotle restaurants became national news. People were shocked to learn how this supposedly safe and sustainable place to eat had poisoned hundreds of people with tainted produce. Soon Chipotle’s stock price dropped and its sales plummeted, leading many in the company to worry that its reputation Continue reading

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October 24, 2017

For the last few weeks wildfires have ravaged the northern portion of California, claiming dozens of lives and destroying at least 5,700 buildings. This catastrophic state of affairs is a far cry from the sunny paradise that many imagine when they think of wine country. In fact, October and November are usually the region’s busiest months as tourists arrive by the busload to sample vintages and enjoy the countryside. Not this year, though: one winery owner said she’s already Continue reading

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October 6, 2017

frankieleonTwo years ago General Mills made an admirable announcement when the company pledged to remove all artificial flavors and colors from its cereal brands. The Minnesota-based business noticed that sales of sugary, processed foods had been falling for some time as more consumers turned towards organic and natural options. General Mills figured it could win over these healthy eaters by switching to simpler ingredients. The plan seemed to work at first as the reformulated recipes increased cereal sales by 6 Continue reading

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September 21, 2017

marketIn malls across the country, food courts act as hubs where shoppers can eat, drink, and take breaks from comparing price tags. Along with sharing a common purpose, these corrals of restaurants and drink stands often serve similar fare, too. After all, walk into any food court and you’re likely to find mainstay chains like Sbarro, Subway and Panda Express alongside a couple of local options.

This dependable if slightly boring structure served retail centers well for decades as shoppers Continue reading

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September 12, 2017

avocadosOne hundred years ago hardly any Americans outside of California had ever seen an avocado, let alone ate one. Then during the 1920s a Los Angeles postal worker named Rudolph Hass planted an avocado seed in his backyard that eventually grew into a highly productive tree. His children raved about how their father’s flavorful fruit beat out any competitors at the local market, eventually convincing him to patent the Hass Avocado in 1935. Soon growers across the region began to Continue reading

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