Read the full story at Mother Nature Network.

And if wind power isn’t enough of a draw, how about bowling, vintage arcade games and lots of craft beer?

Read the full story in the New York Times.

New labels listing the carbon dioxide emissions associated with the production of foods are appearing on some grocery items and restaurant menus around the country.

Read the full story at GreenerBuildings.

A Chipotle Mexican Grill in Illinois with its own wind turbine and a 2,500-gallon underground water cistern to harvest rainwater was certified by the U.S. Green Building Council at the organization’s highest rating.

Read the full story at GreenerBuildings.

Random House and the Hearst Corporation have found that serving up a menu based on green dining practices can save their companies thousands of dollars while cutting down on waste and pollution.

Company dining rooms at New York offices for the firms were the test sites for a comprehensive set of Green Dining Best Practices devised by the Environmental Defense Fund and food service firm Restaurant Associates. EDF and the food service firm released the guidelines yesterday.

Read the full story in the Christian Science Monitor.

From kindergarten to college, school cafeterias become ecofriendly by banishing trays, growing veggies, and composting waste.

Read the full story from Plenty Magazine (via Mother Nature Network).

Q. The other day, after draining a cup of deli coffee, I noticed a message printed on the side saying that it was made from recycled fibers of some kind, corn, I think. The experience left me wondering: What (if anything) has the fast-food industry been doing to make the zillion tons of “disposable” waste they generate slightly more sustainable? —Taryn, Arizona

Read the full story in Campus Technology.

A professor in Michigan has developed the means to know how to optimize the settings for refrigerated display cases to reduce their energy use by 13 percent. A team, led by Homayun Navaz, a professor of mechanical engineering at Kettering University in Flint, MI, built a machine they call the “Proof of Concept Air Curtain,” that proves how the velocity of cold air being sent into the refrigerated case can be reduced and the temperature raised to keep food cooler and energy usage down.

Read the full article in Time Out Chicago.

Earth Day comes around next week, but a give-and-take model of cost-effective, eco-conscious practices is at work every day in Chicago’s restaurant world.

Read the full story at GreenBiz.

The CEO for CKE Restaurants Inc. cut the ribbon on his firm’s new eco-friendly Carl’s Jr. this week with a goal of making it the flagship for the company’s green building efforts.

Read the full post at Triple Pundit.

Pizza. From its humble beginnings in Italy, it has become a food enjoyed across the globe. And though the size, shape, and flavor may vary widely, one thing does not. The box. A sturdy utilitarian container, it does a good job keeping the pizza warm, safe, and easy to carry. Billions are used each year. And they’re slacking on the job.

Depending on the pizza, having a plate to set it on is a necessity. want to store what you don’t eat? Good luck, that bulky box often requires you to muscle other things out of the way to make room. What if the box could double as a plate? And triple as a compact post meal storage container? It can, using the same ol’ box, remixed. It’s called the Green Box.

Read the full story at Westlifenews.com.

Businesses do not have to sacrifice profitability in order to have a social and environmental conscience.

That is the message that Rocky River brothers Dan and Pat Conway, owners of Great Lakes Brewing Company, want to get across to corporate America.

The Conways do business according to what they call the Triple Bottom Line, striving “to engage in economic, social and environmental practices that achieve a sustainable, yet profitable business.” Current brewery projects include the exploration of alternative fuels, recycling, vermicomposting and organic gardening and energy efficiency.

Read the full post at Triple Pundit.

Two years ago Truitt Brothers decided to figure that out, and added two products, green beans and pears, sourced and prepared sustainably, to their more traditionally packaged goods which they had been producing for over 30 years. While the sustainability-focused line is still less than 5% of their whole business it has quadrupled in growth in those two years, and that growth is projected to continue. In fact, they have already doubled their offerings by adding kidney and garbanzo beans.

Speaking on a panel at Slow Food Nation on Friday, Peter Truitt declared the canned green beans’ time arrived. He acknowledged most people, himself included, would choose fresh produce over processed when available. However, in most of the US you cannot purchase local and fresh produce consistently year around. At those times Truitt believes canned produce can be a very sustainable second choice.

Read the full post at Triple Pundit.

We don’t eat lions, tigers or bears for protein, so we shouldn’t eat shark, tuna or swordfish either. We need to be eating further down the ocean food chain if we want an ocean food chain from which to eat in the future.

Those are statements from Paul Johnson made on a panel during Changemaker’s Day at Slow Food Nation this weekend in San Francisco, CA. The panelists and audience were interested in how fishers, distributors, and chefs could work together to ensure the viability of the oceans upon which their livelihoods depend.

Besides encouraging eating more “bottom feeders,” who reproduce more quickly, Johnson (owner of Monterey Fish in San Francisco) made even stronger statements regarding the importance of supporting small boat fishers, even ones that might use trawlers, over industrial, large scale fishing if we want clean fish choices in the future. He thinks the small boat fishing industry, and communities which they support, may be in more danger than the fish populations. Treehugger just this week also discussed how small boat fishing likely has a much lower impact on climate change than industrial fishing.

Read the full post at Treehugger.

The Dutch airline KLM has invested in algal biofuel development, looks forward to participating in a European carbon bank program, and claims to fly 25 percent more efficiently than its competitors. And now, the unusually green-seeming airline is offering the option for those flying in Business Class to order hake farmed from a Marine Stewardship Council approved sustainable fishery in South Africa, as a pilot program lasting from September to November 2008.

Read the press release.

Converted Organics Inc.  announced today that the company has formed an innovative partnership with the city of Gonzales, CA and the Gonzales Unified School District to recycle food waste from local school cafeterias into all-natural organic fertilizer for application on Gonzales school fields, city parks and public spaces. The recycling program will begin in mid-August to coincide with the start of the school year. The fertilizer will be made using Converted Organics’ proprietary technology and process known as High Temperature Liquid Composting (HTLC).

Read the press release.

Be Green Packaging, LLC (Be Green) is pleased to announce that their line of bulrush packaging has been awarded and certified “Silver” Cradle to Cradle by MBDC (McDonough Braungart Design Chemistry, LLC). MBDC is a leading environmental consulting firm focused on helping companies implement new approaches to sustainability and prosperity. Be Green Packaging’s certification comes after a ten-month study of its bulrush fiber and sustainable design. Be Green’s bulrush packaging has successfully met the certification criteria for: Materials, Material Reutilization/Design for Environment, Energy, Water and Social Responsibility.

Read the full story in Biodiesel Magazine.

North Carolina restaurant chain Libby Hill Seafood Inc. has struck an agreement with Patriot Biodiesel LLC in Greensboro, N.C., to supply five gallons of waste vegetable oil for every one gallon of B100 it receives in return.

Read the full story in the Greensboro News-Record.

After the fish, fries and hush puppies have been fried, what’s a restaurant chain to do with vats of leftover oil?

For Libby Hill, a Greensboro-based seafood restaurant, the answer is – fill up the gas tank.

Read the full story at News.com.

If fry grease can run a Mercedes, why can’t it power the restaurant it came from?

That’s the idea behind Owl Power Company’s Vegawatt power system, a machine that converts a restaurant’s waste oil into electricity and hot water.

Read the press release.

Since launching last November, the GreenChill Advanced Refrigeration Partnership has nearly tripled its membership and prevented emissions of 2.5 million metric tons of carbon dioxide equivalent, equal to the annual emissions of almost 500,000 cars.

GreenChill is an EPA cooperative alliance with the supermarket industry and suppliers to promote advanced technologies, strategies, and practices that reduce emissions of stratospheric ozone-depleting substances and greenhouse gases.

Read the press release.

The National Restaurant Association today is launching “Conserve: Solutions for Sustainability,” an initiative designed to support the nation’s nearly one million restaurant and foodservice locations as they become more eco-friendly, at the Association’s annual Restaurant, Hotel-Motel Show in Chicago. The $558 billion restaurant industry is committed to finding solutions to lessen its environmental impact while maintaining economic vitality. The Conserve Web site will educate restaurateurs on how taking small steps over time – or bigger steps for those who choose to do so – can make a difference for the future of our planet, as well as be positive for business.

Read the full story in the New York Times.

The value of processed fryer oil has increased, and there have been reports of thefts in multiple states.

Read the full post at Triple Pundit.

Taco Bell recently announced their plans to install new “Grill-To-Order” cooking machines in all of their locations. The company is making this step to not only reduce water and energy usage, but also improve cost efficiency. Each installation is estimated to save $5,900 a year in electricity cost per store. System-wide Taco Bell expects to save more than $17 million a year.

Read the full story in Environmental Protection.

Aramark of Philadelphia, Pa., has committed to help preserve the world’s oceans and fisheries through a new partnership with Monterey Bay Aquarium’s Seafood Watch program.

The aquarium will help the company develop practices to guide the supply, purchase, and consumption of sustainable seafood for as many as 180,000 U.S. employees and potentially tens of millions of consumers in businesses, universities, schools, sports and entertainment facilities, parks and other locations the company operates.

Read the full story in Environmental Leader.

Sustainability initiatives are taking on greater urgency for consumer products companies as consumers, retailers, non-governmental organizations (NGOs), and their own employees push for an increased focus on environmental and social issues. We recently attended the Grocery Manufacturers Association (GMA) first annual Environmental Sustainability summit to find out what a difference a year makes.

Read the full story in the Chronicle of Higher Education’s Campus Architecture blog.

Joe Klaus, the dining-services operations manager at Colby College, has a large garden at home and raises much of what his family eats. He’s a big believer in sustainability. So when he had the opportunity to oversee the $6.3-million renovation of the college’s Roberts Union dining hall — one of three major food facilities on the campus — he was eager both to see the work done sustainably and to end up with as sustainable an operation as possible.

Today EPA is announcing specifications for two new commercial food service products — dishwashers and ice machines — that will earn the Energy Star label.  More efficient commercial kitchen equipment can save restaurants and food service facilities from 10 to 30 percent on commercial kitchen energy consumption. (more…)

Read the full story in Forbes.

McDonald’s will be scouring its friers for leftover oil and recycling it into biodiesel to power its fleet of British delivery vehicles, the fast-food chain said Monday.

Read the press release.

Global warming activists have a new ally in their fight to save the planet—lunch.

It turns out that food (and all the energy it takes to make it) is one of the largest human activities contributing to global warming. The average American creates 2.8 tons of CO2 emissions each year by eating—even more than the 2.2 tons each person generates by driving, according to recent research (Echel and Martin, 2006).

Beginning on Earth Day, 2007, Bon Appétit Management Company—the nation’s pioneer in “greening” food service, is launching a national campaign to reduce their own greenhouse gas emissions and help their guests do the same.

Join us on Friday, October 6, 2006 from 1:00-2:30 eastern (12:00 central, 11:00 mountain, 10:00 pacific) for the next H2E Green Building Teleconference: Healthy Food in Hospitals!

Register online. Dial in information will be emailed to you following registration.

The “Healthy Food in Hospitals” teleconference will establish the health risks and waste associated with conventional food service in hospitals as well as current trends for preparing food on-site and third party organizations that work with farmers to bring local, organic food to healthcare facilities. Two case studies will outline their facilities food
programs and present lessons learned.

Starting in November, the teleconference series will become a Hospitals for a Healthy Environment (H2E) subscriber benefit. For an annual $199 subscription fee, H2E Subscribers will have access to 26 teleconferences (including the green building topics), the ability to apply for H2E awards, and staff technical assistance. For more information, visit their website (www.h2e-online.org) or call 603/795-9966.

“Take Home Value”:

• Understand the health and economic impact of conventional institutional food services.
• Identify the key criteria associated with establishing a healthy food program in the healthcare setting.
• Learn about the steps taken by leading health systems to establish healthy food service protocols: including purchasing, preparation, serving and compost/disposal of healthier food.
• Understand the design implications of growing, preparing and serving healthy food in a healthcare setting.

Speakers:
Jamie Harvie is a civil engineer, and presently serves as both the Co-Director of Health Care Without Harm’s Healthy Food in Health Care Project, and as Executive Director for the Institute for a Sustainable Future (ISF), a not-for-profit consultancy organization based in Duluth, Minnesota. Jamie also serves on the steering committee for the Green Guide for Healthcare Construction; design, construction, operations and maintenance guidelines
for the healthcare industry. Mr. Harvie is a nationally recognized mercury expert and has been invited to speak and consult internationally on healthcare pollution prevention. He was instrumental in negotiations with major pharmacy chains, which successfully resulted in a national voluntary phase-out of mercury thermometer sales.

Eecole Copen is a Registered Dietitian and has a Masters in Clinical Nutrition. She is currently working for the Oregon Health and Science University as a Food Service Manager. She has served on the Sustainable Food Programs Committee since its inception 4 months ago and is the coordinator of the upcoming OHSU Harvest Festival. She is also the Legislative Network Coordinator for the Oregon Dietetic Association. Her interests include gardening, dancing, and supporting the locally grown foods movement in every way possible.

Diane Imrie is a graduate of McGill University (Bachelor of Science In Nutrition), a Registered Dietitian and holds a Masters of Business Administration from the University of Vermont. She has 18 years of experience working in a variety of healthcare food service operations. For the past 8 years Diane has worked as Director of Nutrition Services at
Fletcher Allen Health Care. Recent work at that organization includes the implementation of two new retail services, improvement in the nutritional quality of the food offered to patients and other customers, and in the next several months room service for patients.

Read the full Environmental Design + Construction article at GreenerBuildings.com.

Randy Peacock was just 15 years old when he began working for the Melaver family in Savannah, Ga. He was a bag boy at the M&M Supermarket at Abercorn Plaza. Flash forward to 2006, and Abercorn Common, as it is now known, is the first all-retail LEED Silver project in the nation.

Read the full article in Sustainable Industries Journal.

“Could you imagine finishing the day and not counting your cash from your cash registers?” Andrew Shakman likes to ask customers. We don’t count how much food we throw away, he adds. And that’s money too.

Shakman is CEO of LeanPath Inc., a company that tracks food waste for large-scale food service providers: hospitals, universities and corporate cafeterias. The ValuWaste system doesn’t deal with leftovers and plate scrapings. It focuses on pre-consumer food waste generated by kitchen systems for ordering, preparing and serving food.

Read the full story at GreenBiz.com.

Marin County, Calif., recently switched its Civic Center café from plastic to take-out containers, plates, and cups made from corn and sugar cane fiber. Here’s how your cafeteria facility can too. By Deborah Fleischer

Via Treehugger:

GreenLeaf Market is a new internet-based business that believes everyone should have the opportunity to eat fresh, local, healthy food no matter where they are; to this end, they’re creating a virtual network of farmers and food producers with local grocers, restaurants and consumers.

Not officially launched just yet, GreenLeaf Market is designed to make buying and selling local produce as easy, convenient and cost effective as possible. Created as a foil to the question, “Why is it easier to buy from someone 2,000 miles away than it is from someone 20 miles away?”, GreenLeaf is touting itself as an eBay for local food, and we love the idea.

Local farmers will be able to post what they have to sell, and buyers will be able to browse through the offerings and make online purchases from the farmers. No matter how you slice it, local food is better; it’s fresher, easier on the planet and supportive of local economies (Need more convincing?

Read 10 reasons to eat local, as well as experiences from trying the 100-mile diet). We’ll look forward to blackberry season and wait for the official launch. ::GreenLeaf Market via ::WorldChanging

According to their FAQ, “GreenLeaf was created to make it easier for schools, hospitals, restaurants, and other institutional buyers to buy local food first. We will have options for individuals in the very near future.”

Read the whole section on the NYT web site. The lead story covers Chicago’s environmental transformation.

Read the full article in the Vancouver Sun (via Hugg.com)

“OTTAWA – The manager of a large grocery supermarket in Quebec was skeptical when Natural Resources Canada told him he could run his 9,450-square-metre store during bone-chilling winters without a furnace.” SO WOULD I! “Heading into the Christmas holiday season in 2004, government researchers helped design the brand new grocery store for Loblaws, in Repentigny, northeast of Montreal, with a unique, revolutionary system that allows it to use its refrigerators to heat the building.” …refrigerators to heat the building …what? “More than two years later, the system continues to keep the store running through winters, capturing heat and energy released by the refrigerators and pumping it back into the building.” COOL! There is free energy all around us.

Read the full story in the Los Angeles Times.

Compostable products are a tiny fraction of America’s $8-billion-to-$12-billion-a-year container and packaging industry, but demand is growing.

On June 28, 2006 the Illinois Green Government Coordinating Council is hosting the first Sustainable University Symposium. This free event is open to all interested university and college administrators, faculty and staff. Click here for the Symposium schedule. Click here to register.

The Food Service Technology Center (FSTC) is the industry leader in commercial kitchen energy efficiency and appliance performance testing. The FSTC, operated by Fisher-Nickel, inc, has developed over 30 Standard Test Methods for evaluating commercial kitchen appliance performance.

In addition to being a clearing house of information on equipment performance, the FSTC also has expertise in commercial kitchen ventilation and building energy efficiency, including lighting, glazing and HVAC.

Series of articles on sustainable cuisine (or “green cuisine”), defined as “following practices and management techniques that don’t take any more from the world than they put back.” Includes a brief history of sustainable cuisine, tips for buying sustainable food (such as buying locally-produced products), a sustainable seafood chart, and a chronicle of one person’s experiences of joining a community-supported agriculture (CSA) program. From Epicurious. [Librarians' Internet Index: New This Week]