By Derek Lartaud, Richmond Confidential
In the food-packaging business, polystyrene has become a four-letter word. That petroleum-based environmental havoc-wreaker — often referred to as Styrofoam — has been largely phased out by Bay Area restaurants and foodservice companies in response to a consumer base that has demanded a commitment to sustainability. Gone are the days when your Big Mac was served up in a bright yellow foam clamshell.
Despite all of this, polystyrene has managed to keep a foothold in … Read More
Smart restaurants add sustainability to their menus
Here’s my prediction for 2012: we’ll see less use of the word “greenwashing.” Why? Because any company or brand that’s serious about adopting sustainable business practices will have already integrated environmentally conscious attitudes into not only their back office and customer-facing operations but also into their core brand value proposition. Similarly, these companies understand that customers and business partners are becoming more sophisticated about how they interpret any company’s marketing and brand messages that highlight sustainability. The bar is now … Read More