Food Service Radio Podcast (sustainability)

Many restaurants claim to be green in one way or another.  But what really defines a green restaurant?  In this Foodservice Radio podcast, we talk with Michael Oshman, CEO and Founder of the Green Restaurant Association about how food service operations can be “certified green.”

For more food service stories, visit our website at www.foodserviceradio.net

For more information on the Green Restaurant Association visit www.dinegreen.com

Direct download: Foodservice_Radio_Podcast_-_Green_Restaurant_Association.mp3
Category:Sustainability -- posted at: 8:00am EST

What does it take to become one of the greenest restaurants in America?  In this Foodservice Radio podcast host Tom Andrews talks with Bob Uffer, General Manager of Evelyn Hill, Inc., the winner of the National Restaurant Association Operation Innovation Award about their incredible success in sustainability.

Evelyn Hill operates of restaurants at the Statue of Liberty and Ellis Island.  Last year they managed to recycle 94% of all its waste, cut water consumption by 44% and eliminate 162 million calories from their menu.  Learn how they did it and steps you can take to become more your operation more sustainable.

Direct download: Foodservice_Radio_Podcast_-_NRA_Innovation_Award_Winner.mp3
Category:Sustainability -- posted at: 8:00am EST

Farm-to-table and locally grown are among the most talked about trends in food service.  For Uncommon Ground, a Chicago restaurant, farm to table means bringing produce down the steps from the Rooftop Garden.  

In this Foodservice Radio podcast, we talk with Dave Snyder about how rooftop gardening has made this eatery a hit and helped them fulfill their mission of promoting sustainability.

Direct download: Foodservice_Radio_Podcast_-_Uncommon_Ground.mp3
Category:Sustainability -- posted at: 10:35am EST

When it comes to sustainable seafood, there is a naughty and a nice list.  In this Foodservice Radio podcast, host Tom Andrews talks with Brooke Havlik of the Shedd Aquarium about which seafoods to serve, which to avoid, and why you shouldn't have this 235 year old fish on your menu.

Direct download: Foodservice_Radio_Podcast_-_Sustainable_Seafood.mp3
Category:Sustainability -- posted at: 10:08am EST

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