CHARLOTTE N.C. —While restaurants might strive to be environmentally friendly, food trends experts acknowledged that logistics and other external factors can stymie their efforts.
Kevin Ryan, executive director of the International Corporate Chefs Association and moderator of a green-oriented panel presentation at the 2008 Culinary R&D conference here, advised restaurant operators not to be afraid of costs when implementing ecological strategies. —While restaurants might strive to be environmentally friendly, food trends experts acknowledged that logistics and other external factors can stymie their efforts.
Regarding the cost of going green, he advised, “Once you start going into it, you learn it is not always what you think it will be.” —While restaurants might strive to be environmentally friendly, food trends experts acknowledged that logistics and other external factors can stymie their efforts.
Richard Faeh, corporate chef of Starwood Hotels, based in White Plains, N.Y., said the hotels are taking “baby steps” to address environmental issues, such as finding ecological ways of disposing of trash and buying locally grown produce, he said. The hotel chain is also looking to donate leftover food to food banks, Faeh added. —While restaurants might strive to be environmentally friendly, food trends experts acknowledged that logistics and other external factors can stymie their efforts.
Mimi’s Cafe’s corporate executive chef, Adam Baird, said the chain has been contracting directly with growers. Key advantages for Mimi’s Cafe are that the products are fresh and the amount of time perishables are kept in storage is minimized. —While restaurants might strive to be environmentally friendly, food trends experts acknowledged that logistics and other external factors can stymie their efforts.
Rick Wolff, directory of culinary standards for HMSHost Corp., said “natural,” is a better word because terms like “green” and “local” tend to be buzzwords that people define differently. —While restaurants might strive to be environmentally friendly, food trends experts acknowledged that logistics and other external factors can stymie their efforts.
“Natural is not clearly defined, and we don’t lose organic customers when we say natural,” he said. —While restaurants might strive to be environmentally friendly, food trends experts acknowledged that logistics and other external factors can stymie their efforts.
“Airport customers want healthy, fresh food, but organic is not a niche market that works in the venues we focus on,” he added. —While restaurants might strive to be environmentally friendly, food trends experts acknowledged that logistics and other external factors can stymie their efforts.
However, Wolff said, Bethesda, Md.-based HMSHost only recycles in airports, where local authorities oversee it. —While restaurants might strive to be environmentally friendly, food trends experts acknowledged that logistics and other external factors can stymie their efforts.
R&D conference uncovers a host of menu trends —While restaurants might strive to be environmentally friendly, food trends experts acknowledged that logistics and other external factors can stymie their efforts.