Sustainability

Starbucks resurrects reusable cup program after pandemic hiatus

The chain will restart the program on June 22 with a new contactless process that reduces touchpoints between employees and diners. 

By Alicia Kelso • June 09, 2021

Yum Brands commits to 46% reduction in greenhouse gas emissions by 2030

The restaurant company, which operates over 50,000 units worldwide, also pledged to achieve net-zero emissions by 2050. 

By Alicia Kelso • April 27, 2021

Starbucks to open innovation lab on Arizona State University's campus

During its first year in operation, the center plans to build out and open source the coffee chain's "Greener Store" program and explore alternative menu items.

By Alicia Kelso • April 16, 2021

Starbucks to improve sustainable coffee sourcing, reducing its largest carbon culprit

In a show of priorities, the company said it would take actions that make green coffee carbon neutral instead of tackling emissions from transportation, packaging and roasting operations.

By A.B. Brown • March 24, 2021

Chipotle will tie 10% of executive incentives to environmental, diversity goals

The company aims to source 37 million pounds of organic, locally grown produce this year and promote more women and people of color above the restaurant level.  

By Julie Littman • UPDATED: March 4, 2021 at 1:04 p.m.

McDonald's, Yum Brands sign global partnerships with Beyond Meat

The word "exclusive" doesn't appear in either announcement, which could mean the door is open for other plant-based partnerships as the chains ramp up their offerings in the category.

By Alicia Kelso • Feb. 26, 2021

Packaging manufacturers compete for raw materials as takeout shakes up foodservice

There has been "an increased use of tamper-evident and tamper-resistant packaging, designed to protect food and beverage when it’s on the go," said Natha Dempsey, president of the Foodservice Packaging Institute.

By Jen A. Miller • Feb. 26, 2021

Just Salad takes its reusable bowl program to go

While sales of its dine-in reusable program grew 100% in 2019, the pandemic caused more customers to order carryout, which pushed the fast casual chain to offer the bowls for off-premise. 

By Alicia Kelso • Feb. 23, 2021

Sponsored by California Walnut Commission

A surprising ingredient for clean, plant-forward dairy alternatives

Walnuts can be used as a creamy option to thicken soups and sauces, and for dairy-free desserts, without sacrificing flavor or texture.

Starbucks builds energy-efficient, modular store in 6 days

Designed to reduce energy needs for heating and cooling compared to standard construction, the store was built with insulated panels coated with a proprietary cement alternative.

By Jenn Goodman • Feb. 04, 2021

Starbucks is testing 100% plant-based menu at a Seattle location

The chain develops plant-based products at its R&D lab before testing them at the store, CEO Kevin Johnson said during the company's Q1 earnings call. 

By Alicia Kelso • Feb. 03, 2021

Burger King prioritizes digital with first rebrand in more than 20 years

With its all-encompassing visual update, the QSR chain also seeks to demonstrate its improvements to food quality and sustainability.

By Chris Kelly • Jan. 07, 2021

Chipotle lets diners track environmental impact of burritos as restaurants prioritize sustainability

The Real Foodprint tracker, which mirrors a recent move by Panera to label eco-conscious menu items, is explained by Bill Nye in TikTok videos.

By Peter Adams • Oct. 26, 2020

Jack in the Box serves up plant-based, 'unchicken' sandwich

The chain is the latest QSR to add an alternative protein item to their menu, which appeals to the growing flexitarian trend and can help drive diner interest and traffic. 

By Julie Littman • Oct. 16, 2020

McDonald's selects TerraCycle's Loop for reusable cup pilot across UK locations

The new partnership is the latest sign of major brands taking greater interest in circular solutions. It also marks an expansion beyond grocery for the ambitious reuse platform.

By Karine Vann • Sept. 11, 2020

Chipotle debuts branded apparel dyed with recycled avocados

Available at a microsite, the line supports sustainability at a time when fast fashion is often associated with negatively impacting the environment.

By Dianna Christie • Aug. 04, 2020

Burger King explains dangers of cow farts in video starring viral yodeling kid

An educational spot promotes new low-methane emission beef burgers from the chain that's steadily introduced more meatless options.

By Peter Adams • July 14, 2020

New McDonald's flagship runs 100% on renewable energy

The new restaurant, located near Disney's All-Star Resorts in Orlando, Florida, is part of the brand's push to reduce greenhouse gas emissions by 36% by 2030. 

By Alicia Kelso • July 13, 2020

Starbucks continues plant-based push with Impossible breakfast sandwich

As consumer interest in meat alternatives surges, the coffee chain joins Burger King and Dunkin' in adding these items to its morning menu.

By Julie Littman • June 23, 2020

COVID-19 puts BYO coffee cups on hold, but sanitized reusable systems could fill the void

Major brands like Starbucks and Dunkin' have banned the use of personal to-go containers in recent weeks over coronavirus fears, raising new questions in a wider debate around packaging safety. 

By Karine Vann • March 27, 2020

Impossible slashes prices by 15% for distributors

The reduction is a competitive incentive for restaurants looking to capitalize on the plant-based trend without further eroding thin margins. 

By Emma Liem Beckett • March 03, 2020

Taco Bell CEO says chain will 'definitely' add plant-based protein

Mark King told Nation's Restaurant News he's met with Beyond Meat and Impossible Foods and the restaurant could launch new products by year's end.

By Lauren Manning • Feb. 25, 2020

NextGen Cup Challenge, driven by McDonald's and Starbucks, rolls out reusable cup pilot in California

The programs — set to debut at independent coffee shops around San Francisco and Palo Alto — could pave the way for major chains to make the switch as they seek to meet environmental goals. 

By E.A. Crunden • Feb. 20, 2020

Sponsored by Alaska Seafood Marketing Institute

Fin to gill: How restaurant chefs can make the most of whole fish for delicious sustainable dining

Take a second look at what you once saw as trash, and change how your restaurant operates. 

Yum Brands adds KFC's Beyond Fried Chicken to 2 new markets

This marks the second time this week the holding company announced a test of plant-based protein, with Habit Burger putting the Impossible Burger on menus.

By Emma Liem Beckett • Jan. 29, 2020