You are here


Seeking to strengthen their bottom lines, increase the value of their business and minimize their impact on the environment, more restaurateurs are seeking out and incorporating sustainable practices into their food service operations.

From state and local energy and agricultural policies, to food waste and packaging restrictions, it is important for restaurant operators to understand the issues that impact the profitability of their business.

RAMW works with a number of businesses which can help you better understand these issues, help you build sustainability into your existing operations and provide food waste management solutions.

James Beard Foundation launches Sustainable Seafood Partner program

March 23, 2018
SeafoodSource - By Chris Chase, Associate Editor March 23, 2018 In an effort to increase access to sustainable seafood and promote sustainable seafood options, The James Beard Foundation (JBF) announced the launch of its new Sustainable Seafood Partner program 22 March. The program, which dovetails with the foundation’s existing “Smart Catch” program , identifies seafood purveyors that are leaders in the industry when it comes to producing or harvesting seafood sustainably. Four companies have already pledged support for the initiative and have become partners: Skuna Bay, of...Read more

National Restaurant Association Releases "The State of Restaurant Sustainability 2018"

February 7, 2018
New report shows trends in restaurant environmental practices WASHINGTON, D.C -- The National Restaurant Association released the 2018 edition of The State of Restaurant Sustainability to highlight sustainability efforts by restaurant operators. The report provides the latest trends in environmental practices in the restaurant industry, along with consumer insights. It aims to help restaurant operations of all types and sizes understand what other restaurateurs are doing to begin or continue their own sustainability journey. The Association surveyed more than 500 restaurant owners and...Read more

Sustainability report focuses on industry’s eco-friendly efforts

February 7, 2018
National Restaurant Association As the industry’s interest in environmental sustainability continues to grow, the National Restaurant Association has released a new report highlighting responsible actions restaurant and foodservice operators are taking. The State of Restaurant Sustainability focuses on the latest environmental trends and practices for the restaurant industry as well as consumer insights. The goal is to help all operators learn about and understand what others are doing to become more sustainable. “The National Restaurant Association is committed to increasing...Read more

10 Tips to Lower Your Restaurant's Water Bill

February 15, 2018
FOLLOW THESE SUGGESTIONS TO MINIMIZE WATER USE AND IMPROVE THE BOTTOM LINE AT YOUR RESTAURANT. FSR Magazine | By Wade Winters | February 2018 | Expert Insights According to the EPA, water used in restaurants /foodservice account for about 15 percent of the total water used in all commercial and institutional facilities in the U.S. Here is a breakdown of the usage by area: 52 percent: Kitchen/dishwashing 31 percent: Domestic/Restroom 12 percent: Other 4 percent: Landscaping 4 percent: Other And, according to Powerhouse Dynamics , “a typical sit-down restaurant uses an average of about 5,...Read more

New Guides to Help Restaurants Reduce Food Waste

February 6, 2018
National Restaurant Association - February 6, 2018 ReFED , a nonprofit committed to reducing food waste in the United States, and the Food Waste Reduction Alliance , of which the National Restaurant Association is a founding member, released two guides to help our industry implement strategies and best practices to cut food waste. ReFED and the FWRA partnered to release the guides Feb. 6. The guides focus on helping companies work towards meeting the national goal of cutting food waste in half by 2030. They created the guides with input from more than 80 expert contributors, including onsite...

Chile: Healthy Food, Source of Life, Quality By Nature

March 24, 2015
Because of its geographic and climatic characteristics, Chile is a real phytosanitary island. The origin of resources preserves its purity, protected by natural barriers. The origin of foods is source of trust and quality. Learn more about how Chile has developed a trustable, stable, and modern industry that knows how to adapt to the needs and demands of different markets. Watch the video (2 minutes)

Webinar: From the Olive Groves of Chile to the Best in the Bottle

December 22, 2014
Chile’s unique geography protects its agriculture from potential hazards coming from other countries. Its natural boundaries — the driest desert in the world (north), the Pacific Ocean (west), the Andean range (east) and the Patagonia (south) — form a shelter to grow any cultivar under optimal growing conditions. Join us on a visually stunning journey to learn about the truly delicious extra virgin olive oils from Chile and how they are made. Click here to watch the webinar now! (3 minutes)...

Foods from Chile, Source of Life

October 15, 2014
Extending for over 2,500 miles along Latin America’s southwestern coast, Chile is protected by natural barriers of mountains, glaciers, dessert and sea, creating a pristine environment for plants and wildlife to flourish. From deserts in the North to rain forests and snow-capped volcanoes in the South, Chile’s vast and varied geography is extraordinarily bio diverse: In the northern deserts, inland oases support lush crops of citrus fruits, grapes, walnuts, and much more. In the Chilean heartland, an abundance of avocados, apples, grapes, and other fruits grow from the nutrient-...

Mayor Gray, U.S. State Department, and Diplomatic Community Honor 10 Stewards of Sustainability Including RAMW Members ProFish, Ltd. and Farmers Restaurant Group

June 26, 2014
(WASHINGTON, D.C.) – In a ceremony tonight at the residence of H.E. Peter Taksoe-Jensen, the Danish Ambassador to the United States, Mayor Vincent C. Gray honored 10 individuals, businesses, civic organizations, and embassies for demonstrating outstanding achievements and leadership in sustainable practices. Two of these prestigious awards honored RAMW members ProFish, Ltd. and Farmers Restaurant Group. Mayor Gray – who was joined by Under Secretary of State for Management Patrick Kennedy, Ambassador Taksoe-Jensen, representatives of more than 35 foreign embassies and local...Read more

Boost Profits With Energy Efficiency

February 26, 2014
Restaurants consume five to seven times more energy than other businesses. From long operating hours to energy-intensive food preparation, it’s easy to see why restaurants use such a high amount of energy. Unfortunately, this means that restaurants also waste more energy than a typical business. In fact, according to Pacific Gas and Electric, the food service industry wastes around $8 billion in energy every year. In the District, the DC Sustainable Energy Utility (DCSEU) offers rebates on everything from energy-efficient stoves and fryers to refrigeration and HVAC upgrades that can...