Sustainability: Page 2

Taco Bell wants compostable, recyclable packaging by 2025

The chain will also remove harmful chemicals like PFAs, Phthalates and BP from its consumer packaging as part of its larger sustainability initiatives.

By Lauren Manning • Jan. 13, 2020

Burger King launches Impossible sausage breakfast sandwich

The Impossible Croissan'wich will be available at participating restaurants in five regions and is part of Burger King's plant-based menu expansion plans.

By Christopher Doering • Jan. 07, 2020

Deep Dive

5 restaurant trends that will define 2020

Analysts predict that ghost restaurants and lifestyle brand campaigns will continue to evolve and shape the market, but Gen Z's influence and interest in micro chains could disrupt the ecosystem.

By Julie Littman , Emma Liem Beckett • Jan. 06, 2020

British invasion: How LEON plans to dominate — and change — American fast food

The London-based QSR's fresh, quality ingredients have pitted it against U.S. fast casuals, but the chain's founder wants to "reinvent McDonald's" so that it's healthy, sustainable and fun. 

By Emma Liem Beckett • Dec. 20, 2019

Blue Bottle, aiming for 'zero waste' in 2020, could eliminate to-go coffee cups

The upscale coffee chain's goals mirror a larger shift as more and more companies target their waste footprints. The no cup pilot will begin in two California locations.

By E.A. Crunden • Dec. 13, 2019

McDonald's could sell 250M Beyond Meat burgers annually in US, report says

Though the fast food giant is only selling 20 to 30 plant-based burgers per day in its Canadian test, UBS predicts the product would eventually drive strong sales if sold in America.

By Lauren Manning • Dec. 11, 2019

Ford will upcycle McDonald's coffee waste into car parts

The fast food chain's latest partnership is part of its long-standing sustainability initiatives, which includes reducing plastic packaging waste and its 2020 goal of sourcing coffee from 100% sustainable sources.  

By Lauren Manning • Dec. 06, 2019

Sponsored by Beef. It's What's For Dinner.

Beef Quality Assurance: raising beef the right way

For more than 30 years, the beef community has participated in a voluntary Beef Quality Assurance (BQA) program to ensure U.S. beef is produced under stringent animal care standards, resulting in high-quality beef.

McDonald's invests in solar, wind projects

The QSR joins Starbucks as one of the only restaurant brands investing in renewable energy projects as part of long-standing sustainability initiatives. 

By Lauren Manning , Julie Littman • Nov. 08, 2019

Industry, government take aim at food waste in the supply chain with formal commitment

The National Restaurant Association joined a cohort of grocery and food industry groups in signing a memorandum of understanding Wednesday to reduce food waste 50% by 2030.

By Emma Cosgrove • Oct. 31, 2019

Dig pilots reusable bowl program in NYC

The fast casual chain's mobile app lets customers rent and return melamine bowls with plastic lids for $3 per month. 

By Lauren Manning • Oct. 30, 2019

Impossible Whopper drives 5% of Burger King's Q3 US comp sales

The sandwich helped drive the chain's strongest U.S. growth rate since 2015, and could kick-start the creation of a plant-based platform both domestically and abroad for the restaurant. 

By Julie Littman • Oct. 28, 2019

Carl's Jr. grills up second Beyond Meat burger

The fast food chain will sell its Beyond BBQ Cheeseburger starting on Wednesday, expanding its plant-based offerings after selling 4.5 million Beyond Famous Star burgers since December.

By Lauren Manning • Oct. 08, 2019

Impossible Foods CEO: Plant-based competitors 'suck' and stifle industry growth

Pat Brown also said the company's supply shortage is over, and he expects to regain restaurants that stopped carrying its product "once we can assure them that we got them covered."

By Christopher Doering • Oct. 07, 2019

McDonald's trials Beyond Meat burger in Canada

The plant-based burger will be available at 28 Ontario stores starting on Monday, and marks Beyond Meat's largest restaurant partner to date. 

By Julie Littman • Sept. 26, 2019

Tim Hortons pulls plug on Beyond Meat, for now

The coffee and donut chain removed its plant-based sandwiches and burgers from Ontario and British Columbia Tuesday, the final two Canadian markets where Tim Hortons sold the products.

By Lauren Manning • UPDATED: Jan. 29, 2020 at 11:34 a.m.

Just Salad cuts steak in favor of Beyond Meat

The fast casual chain will now serve Beyond Beef Meatballs instead of grilled steak as part of its sustainability push. 

By Lauren Manning • Sept. 13, 2019

McDonald's Germany served edible packaging in 10-day pilot

The experiment, which also collected diner feedback on burger wrappers made from grass and wooden McFlurry spoons, was launched ahead of the European Union's impending 2021 ban on many single-use plastics. 

By Lauren Manning • Sept. 11, 2019

Sponsored by QUALISOY

Zero-waste chef Joel Gamoran shares his secret to the perfect beignet

Sur La Table’s National Chef Joel Gamoran explains why soy is his cooking oil of choice.

KFC's Beyond Fried Chicken sells out in less than 5 hours

The chain is the first U.S. QSR to pilot plant-based poultry and is evaluating the results of its single-store test to determine potential rollout plans.

By Emma Liem Beckett • UPDATED: Aug. 27, 2019 at 5:10 p.m.

Minneapolis banned drive-thrus. Will more cities follow?

The ban comes two months after Long Beach, California, imposed a six-month moratorium on drive-thrus and as other cities push to reduce carbon emissions and improve pedestrian safety. 

By Julie Littman • Aug. 19, 2019

Vinyl gloves used at major QSRs linked to health risks, study says

Gloves used at McDonald's, Burger King and Wendy's contain chemicals that can cause reproductive issues in adults and brain development delays in children, according to the report.

By Lauren Manning • Aug. 12, 2019

Impossible Burgers are coming to grocery shelves in September

The plant-based burger maker announced a large co-packing agreement with OSI Group that will ramp up its production and reach, which could help ease supply shortages for restaurants.

By Emma Liem Beckett , Jessi Devenyns • Aug. 02, 2019

Beyond Meat will double production capacity by the end of 2019

Internal production capacity is essential to meeting the company's goal of underpricing meat in multiple categories, said CEO Ethan Brown. 

By Emma Cosgrove • Aug. 01, 2019

Taco Bell Spain debuts vegan meat substitute

The chain has opted for a more robust vegetarian menu in the U.S. as the list of QSRs going plant-based grows.

By Lauren Manning • July 31, 2019