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Environment

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.


We're Sick of the Waste, and We're Not Alone

October 30, 2019
Original content c/o: National Restaurant Association Government and industry partner to fight food waste in the US Restaurants, grocers, and food manufacturers this week officially teamed up with the federal government to find ways to cut billions of pounds of food waste at every step of the process – from the field through processing to groceries, restaurants and home fridges. The U.S. Department of Agriculture estimates we waste between 30% and 40% of the food supply each year. At the same time, USDA estimates 37 million people live in food-insecure households. The National...

Lawmakers Take Aim at Single-Use Packaging in Restaurants

September 19, 2019
Original content c/o: National Restaurant Association Cities and states are imposing new restrictions or bans on certain types of packaging used in restaurants. Plastic straws may be the poster child for efforts to reduce plastics use, but legislation is unfolding across the nation to restrict or ban many types of restaurant packaging and single-use cutlery, packaging and other food ware. State restaurant associations , restaurateurs and suppliers are working with city councils and state legislatures to make sure new restrictions are workable for restaurants and that lawmakers understand the...Read more

National Restaurant Association's 2019 State of the Industry Report

September 19, 2019
Original content c/o: National Restaurant Association The latest industry trends — customers, industry segments, workforce, and more. What's the outlook for restaurants in 2019? The National Restaurant Association 's 2019 State of the Restaurant Industry report provides the details. From sales forecasts to projections for food costs, workforce opportunities, food trends, and technology advances, you'll get the overview here. Their State of the Industry report is available for purchase or as a complimentary download for members of the Association. Download the report!...Read more

Washington Nationals & Levy Launch Food Recovery Program with Nourish Now

September 17, 2019
The Washington Nationals and hospitality partner Levy are proud to announce a new partnership with Nourish Now , a Maryland-based food recovery non-profit. Nourish Now will receive and distribute appropriate excess food items from Nationals Park’s concession stands, clubs, and suites. The comprehensive food recovery program will also include food from special events held at the ballpark throughout the year. The majority of the collected items will provide vital support to children, families, and veterans in Montgomery County. A portion of the donated food will be delivered to the...Read more

Eating Well with Less Waste

September 12, 2019
Original content c/o: National Restaurant Association More sustainable packaging and less food waste headline DC discussion Top sustainability professionals from major restaurant companies came to DC, looking for answers to sustainability challenges. Attendees listen intently at this year's Sustainability Executive Study Group Conference Convening at the National Restaurant Association’s Sustainability Executive Study Group Conference on Sept. 11, their sessions focused on reducing back-of-the-house food waste, the latest packaging regulations, and making the business case for...

Trend Expert: Seafood Has Growth Opportunity On Menus

March 18, 2019
Consumers say they’d like to eat more fish and shellfish Nation's Restaurant News // by Bret Thorn Seafood’s presence on American menus is on the decline, but as more consumers try to consume less meat, opportunities abound for fish and shellfish to fill the gap, a menu trend expert told attendees of Seafood Expo North America in Boston on Sunday. Mark DiDomenico, director for client solutions at menu research firm Datassential, said total mentions of seafood on menus, as measured by his company’s MenuTrends menu monitoring service, had fallen by 4% over the past four...

Department of Energy & Environment (DOEE) District Sustainability Awards 2019

March 4, 2019
The annual Sustainability Awards recognize outstanding businesses and organizations for their environmental stewardship, innovative best practices, pollution prevention, and resource conservation. If you are considering applying for an award, we recommend that you track the energy consumption, water usage, recycling, and "green projects" for your facility. If you live or work in the District of Columbia, you may nominate your favorite environmental champion, green business, or non-profit partner for a District Sustainability Award. You may choose to nominate an individual, business...Read more

Chefs Tap Zero-Waste Cooking As Sustainability Trend for 2019

January 14, 2019
More chefs are making dishes from scrap ingredients, as zero-waste cooking trends to No. 3 in the National Restaurant Association's "What's Hot" report. Day after day, Washington, DC’s Teaism would trash pounds of broccoli stems, trimmings from florets served in the fast-casual’s bento boxes. Eyeing the waste, co-owner Michelle Brown would demur to Chef Alison Swope: “It’s a shame we can’t do anything with all those stems.” Challenge accepted. Swope’s “Broccoli Tots” combine ground broccoli stems with goat cheese and...

7 Menu Trends That Took Off in 2018

December 19, 2018
Restaurant Business Online // by Patricia Cobe This year met expectations and delivered a few surprises on the plate. These seven trends were major players on restaurant menus. 1. Clean ingredients as table stakes Consumer demand for transparency has changed menu development and sourcing, and there’s no turning back. Fast-casual operators were pioneers in cleaning up ingredient lists, but in 2018, operators in every segment made menu transparency a priority. And suppliers responded, reformulating products with minimal processing and all-natural ingredient lists. “Free-from”...

Need Info On Straws and Packaging Mandates? We’ve Got Answers

December 14, 2018
National Restaurant Association // News & Research Nutrition legislation and packaging mandates appear to be the entrees du jour for 2019. As restaurateurs find themselves wondering what to do next to navigate these issues and their related challenges, the National Restaurant Association will offer education and advice during a Dec. 19 webinar, “ What’s new in environmental and nutrition policy ”. Laura Abshire, our food and sustainability policy director, will provide an update on the issues. They include: The latest information on the anti-plastic movement , part of...

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