The National Restaurant Association Show is just 10 days away. The annual event will be held from May 17 to 20 at the McCormick Place in Chicago. The Show will welcome almost 2,300 exhibitors this year, many of which will introduce products and services to help you save money, energy, water and reduce waste. Many exhibitors will also be presenting food items—including meat alternatives—that are healthier options for you and your guests. A few examples of companies that will be in attendance include Better Earth (compostable packaging), Foodservice Sustainability Solutions (food waste dehydrator), and Path Water Bottles. See the...

LAUSANNE, SWITZERLAND—This article is part of my ongoing project, Sustainability Transitions in the Swiss Foodservice Industry: Reimagining Foodservice for a World Never Imagined. In our increasingly complex global food system, narrow sustainability approaches tend to emphasize conventional value functions that focus on limiting waste or destruction and maximizing the share of value captured by a single organization. Such approaches serve a limited set of stakeholders and often overlook broader societal, environmental and economic benefits. In contrast, the regenerative paradigm calls for a comprehensive rethinking of business models: one that integrates long-term sustainable visions with transformative, circular innovation. At the strategic level, re-imagining...

GLENVIEW, ILL.—ITW Food Equipment Group is attending the National Restaurant Association (NRA) Show, May 17 to 20. The group’s premier brands, including Hobart, Baxter, Traulsen and Vulcan will share booth 4031 at McCormick Place in Chicago. Attendees are invited to visit the booth to see equipment innovations designed to help foodservice professionals streamline and improve their kitchen operations, as well as to see live cooking demonstrations. In addition to a central prep area and live cooking demonstrations by the Vulcan and Baxter Culinary team, there will be a commercial kitchen corner featuring a comprehensive lineup of products from the family...

CHICAGO—Hilton, a global leader in hospitality, has become the first signatory from its sector to sign the U.S. Food Waste Pact, the national voluntary agreement focused on reducing food waste in the U.S., co-led by nonprofits ReFED and World Wildlife Fund (WWF). Hilton joins 19 other companies and organizations across the food system who have signed onto the Pact, which uses the “Target, Measure, Act” framework to reduce food waste in businesses’ operations. According to ReFED, 31 percent of food produced in the United States goes uneaten or unsold, with the vast majority becoming waste that gets sent to destinations like landfills, incinerators, and sewer...

MINNEAPOLIS—Restaurant Technologies recycled over 363 million pounds of used cooking oil in 2024, exceeding its own record of 314 million pounds set in 2023 by over 15 percent. Restaurant Technologies partners with renewable energy partners, such as Chevron Renewable Energy Group and Phillips 66, to convert used cooking oil (UCO) into renewable diesel or biodiesel for vehicles to use on the road. At Sheetz, a regional convenience store located in seven states, Restaurant Technologies and Sheetz have created a closed loop economy where fresh oil is delivered, used, then collected to be recycled and converted to biodiesel, and then reused...

WARSAW—Diversey, a Solenis company, announces Diego Roggero, General Manager of Portrait Milano, as the recipient of the 2025 Sustainability Award, presented in collaboration with the European Hotel Managers Association (EHMA). Roggero’s visionary leadership has redefined what sustainability can look like in the luxury sector. At the heart of Milan, in a restored 16th-century seminary, Portrait Milano has become a model for circular hospitality. Examples of their great work include: Reviving Ancient Ingenuity: Rainwater Reuse Cuts Irrigation Water Use by 70 percent—Drawing inspiration from the building’s history as a self-sufficient seminary, the hotel brought a centuries-old cistern back to life. Now holding up to...

INTERNATIONAL REPORT—Half-finished plates of food, vegetables that spoiled in the walk-in, and a few stale pieces of toast from the breakfast buffet don’t sound all that shocking. After each service, restaurant and hotel food waste isn’t very dramatic, but over time all the wasted food really adds up. Food waste is one of the most pressing challenges in the restaurant industry. It affects the business’ profitability and sustainability. It also has significant ecological, planetary and human implications. Every year, restaurants worldwide generate millions of tons of food waste, contributing to economic losses and environmental harm. At the same time, the...

BALI, INDONESIA—COMO Uma Canggu announced the appointment of I Kadek Sugiantara as the new Executive Chef. With a distinguished career spanning over two decades, Chef Sugiantara brings a wealth of experience and a profound understanding of innovative gastronomy. Chef Sugiantara will oversee the culinary operations at COMO Uma Canggu. His vision aligns with COMO Uma Canggu’s commitment to delivering elevated dining experiences inspired by sustainable practices and fresh, locally sourced ingredients. This appointment marks a return to the COMO family for Chef Sugiantara, who is no stranger to the brand. He previously honed his craft at COMO Parrot Cay in Turks and...

DALLAS—Sheraton Dallas is redefining urban hospitality through sustainability, smart space utilization, and hyper-local sourcing, with the Herb 'N Jungle garden leading the charge. Located in the heart of Downtown Dallas, the Herb 'N Jungle is a 4,750-square-foot rooftop urban garden on the hotel’s fourth-floor outdoor terrace. It exemplifies how underused outdoor space can be reimagined to create real operational value and guest engagement. This garden does more than enhance aesthetics. It supplies fresh herbs, vegetables, and greens directly to the hotel’s kitchens, powering menus in all culinary operations, including the four premier dining outlets, with hyper-local, organic ingredients. The result: a more...

WASHINGTON, D.C.—Oceana released a new report, “Plastic Foam Needs ‘To Go,’” revealing the dangers behind single-use plastic foam products like clamshell takeout food containers, cups, packing peanuts, and disposable coolers. According to the report, plastic foam, which is also called expanded polystyrene, compromises our health and our oceans. Plastic foam is made with hazardous chemicals, like its main building block styrene, which is toxic to the human nervous system. Styrene is linked to cancer and considered a probable human carcinogen by the U.S. National Institutes of Health. Styrene and other chemicals can easily leach into food and beverages at all temperatures,...