Knowledge for better food systems

Showing results for: Restaurants/eating out

30 September 2017

IntoFood is a Norwegian-based organisation which helps food companies to report on sustainability and create greener menu offerings, led by FCRN member Will Nicholson. They have completed a project with ISS, a large catering company, in which they generated new menu information including carbon footprint data for all of the 2000+ recipes in ISS’ menu management system.

Photo: Loco Steve, Flickr, Creative commons licence 2.0
21 June 2017

This master thesis study from the London School of Economics shows how consumers are 56% less likely to order a plant-based dish when it is labelled vegetarian and categorised in a separate section on menus

Photo: ishpikawa ken, school lunch, Root, Flickr, Creative Commons License 2.0 generic.
12 April 2017

This summary has been provided by FCRN member Alessandro Cerutti from the European Commission Joint Research Centre (JRC).

Public administrations such as schools, hospitals and other sectors are well aware of the effort required to manage all the stages of the catering service, from menu selection through to waste management. Several strategies hold potential to reduce the environmental impacts throughout these stages, especially in the context of the Green Public Procurement (GPP). Unfortunately, despite the best of intentions, budget constraints are constantly forcing managers to make difficult trade-offs.

Photo credit: Yoppy, Flickr, Creative Commons License 2.0
14 November 2016

Given the increasing popularity of vegan diets, a group of German researchers has created guidelines for chefs in public catering facilities. These take into account nutritional requirements.

Photo credit: Port of San Diego, Port of San Diego's Top Green Chef Cook-off, Flickr, Creative Commons licence 2.0
24 October 2016

In this blog Jessica Paddock and Alan Warde outline a feminist vision of how we might change our eating habits in order to meet our food climate mitigation requirements. 

6 September 2016

This paper presents a food sustainability assessment tool called FOODSCALE which contributes to the scientific evidence on the social, economic and environmental impacts of food provision in large-scale organizations, facilitating analysis and potentially subsequent action.

19 April 2015

The launch of the new vegetarian alternative to the meatballs – grönsaksbullar - is what Ikea calls “the first step to include a wider variety of healthier and more sustainable food choices”.

19 April 2015

This paper discusses urban farmers’ markets in relation to food accessibility, the type and variety of foods they offer and their price and quality. This US based study is the first to itemize farmers’ market products in an entire urban county—in this case the Bronx—and compare them with what is available in nearby stores. It finds that farmers’ markets located in urban areas may not contribute positively to nutrition or health.

30 January 2015

Two new papers from researchers at the USDA Human Nutrition Research Center on Aging at Tufts University have analysed the portion sizes and nutritional contents (including calories, sodium, saturated fats and trans fats) of popular menu items served at three national fast-food chains between 1996 and 2013. The researchers found that average calories, sodium, and saturated fat stayed relatively constant, at high levels and the only decline seen was of trans fat of fries that took place between 2000-2009. The products analysed were: French fries, cheeseburgers, grilled chicken sandwich, and regular cola.

3 December 2014

The booklet The susDISH analysis method – Sustainability in the catering industry, taking account of both nutritional and environmental aspects in recipe planning is published by the Institute of Agricultural and Nutritional Sciences of the Halle-Wittenberg University.

2 October 2014

Advocates of the alternative food movement often insist that food is our "common ground" – that through the very basic human need to eat, we all become entwined in a network of mutual solidarity. In this book, the author explores the contradictions and shortcomings of alternative food activism by examining specific endeavours of the movement through various lenses of social difference – including class, race, gender, and age.

27 March 2014

Understanding the influence of neighbourhood food environments in light of recent changes in society and rising levels of overweight and obesity has become very important. 

24 June 2013

Wise up on Waste is the name of a new mobile app from Unilever that was launched recently to assist professional restaurant and catering kitchens to monitor and track their food waste.