by Maggie Shea, Chef Magazine

This article is the online exclusive Foodservice Business article for the August 2009 issue of Chef Magazine.

Many restaurant seats remain empty across America as diners opt instead to order in or carry out to save on tips, alcohol costs and transportation. In hopes of capitalizing on increased demand for more take-out and delivery choices, restaurants--from the fine-dining Park 75 Restaurant at the Four Seasons Atlanta to New York City's famous Katz's Deli--are now offering more menu items for delivery and carry-out. Still, with the continued focus on sustainability, operators must ensure that take-out containers, tableware and bags are environmentally friendly.

Fortunately, the list of suppliers offering compostable, sustainable and renewable take-out products on the market is long. Here is a roundup of some of the latest items and services making take-out a little greener.

Innoware expands eco-friendly container line

Atlanta-based Innoware Plastic Inc. has added two new products to its OctaView line of U.S.-made, environmentally friendly to-go food containers. Hinged Dual-Color Eco OctaView containers are made with completely sustainable and renewable plant-based (instead of petroleum-based) resin, which results in fewer greenhouse gas emissions. And all Eco line products are compostable and biodegradable where facilities exist. An added plus: Their tan base and clear lid enhance presentation.
16" Hinged Eco OctaView container from Innoware

Additionally, InnoWare's new Hinged Dual-Color PETE OctaView containers are made from PETE resin (formerly known as polyethylene terephthalate), which are made with at least 50 percent post-industrial recycled plastic and can be recycled where facilities exist. The PETE line material is gas- and moisture-resistant, keeping food fresh longer. It also offers low taste and odor transference for sensitive food items such as baked goods. For more information, call (800) 237-8270, or visit www.innowareinc.com.

Solo adds something 'sweet'
For operators seeking an alternative to foam, single-use take-out products, Highland Park, Ill.-based Solo has added Bare, a line of compostable sugar cane dinnerware and take-out containers. Made with annually renewable resources, the Bare line of sugar cane plates and bowls is compostable in commercial composting facilities. The containers' durable, hinged clamshell design offers a secure, one-finger closure that is soak-through resistant. For more information, call (800) 367-2877, or visit www.solocup.com.

PWP opens in-house recycling facility
Packaging With Perfection (PWP) Industries, Vernon, Calif., is opening its own in-house plastic recycling facility in Davisville, W.Va., in partnership with Coca-Cola Recycling LLC. The facility will recycle PETE post-consumer bottles into FDA-compliant resin for food contact, allowing PWP to increase its product range containing post-consumer resin, save energy, reduce carbon dioxide emissions and keep plastic materials out of landfills. In addition to this effort, PWP also has added the AgroResin line of sustainable packaging. The 100 percent degradable and compostable trays are made of renewable agricultural biomass fiber and are FDA-approved for direct food contact. The trays come in both square and rectangular shapes and are microwavable and moisture-resistant. For more information, call (877) 700-0330, or visit www.pwpindustries.com.

PrimeWare adds to eco-friendly line
From Burlingame, Calif.-based PrimeLink Solutions LLC, PrimeWare offers tableware, hinged lid containers and cup carriers that meet today's standards for eco-friendly manufacturing. PrimeWare's line of compostable molded fiber tableware uses only sustainable raw materials and is made with a byproduct of sugar cane called bagasse, which provides durability as well as cut and moisture resistance. The manufacturer's selection of biodegradable, compostable hinged lid containers offers a unique ribbed sidewall design and superior insulation for temperature control of hot or cold foods. PrimeWare also has added new eco-friendly PLA Lined hinged lid containers to this line, which add a moisture and grease barrier for hot foods. PrimeWare's sturdy cup carriers are made with all post-consumer recycled material and are biodegradable and compostable. PrimeWare recently expanded this line with two new products that contain compartments for wrapped foods in addition to beverages. For more information, call (650) 375-1398, or visit www.primelinksolution.com.

Large bowl joins Anchor line of reusable containers
Anchor Packaging, St. Louis, Mo., has introduced three new large Incredi-Bowls (24-ounce, 32-ounce and 48-ounce sizes) to its Micro-Raves line of polypropylene take-out containers. These dishwasher-safe bowls can be used again and again, and they are eligible for recycling after use. They also are heat-resistant, vented and anti-fog, making them ideal for single and multi-servings of both hot and cold prepared dishes. These bowls offer ridged design features and a positive locking bowl and lid suitable for stacking up to three high on countertops and in transit. For more information, call (800) 467-3900, or visit www.anchorpackaging.com.

Encore offers environmentally sound plastic bags
For operators who prefer plastic carry-out bags for their
durability, Vernon, Calif.-based Command Packaging offers its Encore line of plastic bags that reduce environmental impact. These Environmentally Preferred Rated bags are made with recycled content that is recyclable at any Command or recycling collection location. The bags are nontoxic and can match or exceed the holding power of most bags. Command also offers a biodegradable additive to any of the existing styles and sizes in its Encore line. This feature speeds up the degradation of the bag's material once it's exposed to microbial environments like soil and bacteria. Bags maintain their standard shelf life until exposure to microbial environments. For more information, call (800) 966-2247, or visit www.commandpackaging.com.
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Food safety issues are top of mind for many consumers, according to the 2009 Food & Health Survey from the International Food Information Council Foundation. To keep you and your staff updated with all the latest in food safety educational materials, American Egg Board has developed an egg safety DVD: "The Special of the Day – The Eggceptional Egg."

Help every staff member become a food safety "eggspert" with this comprehensive egg safety DVD that should be viewed by new hires as well as veteran kitchen staff. Available with English and Spanish versions on one disc, the DVD highlights procedures and techniques for egg safety and handling.

For more information, visit www.aeb.org/foodservice.
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More than 60 of Chicagoland's best chefs will participate in the 2009 Meals on Wheels Celebrity Chef Ball fundraiser on Oct. 16. Money raised from ticket sales will go toward helping feed elderly and disabled Chicagoans.

This year's host chefs are Jimmy Bannos, chef/owner of Heaven on Seven; Stephanie Izard, Top Chef winner and chef/owner of The Drunken Goat; and Tony Priolo, chef/owner of Piccolo Sogno. They and the other celebrity chefs--including Graham Elliot chef/owner Graham Elliot Bowles and Province executive chef/owner Randy Zweiban--will prepare tasting portions for guests. In addition to the celebrity chef tastings, guests will be able to take part in cocktails, wine beer, casino gaming, dancing, an auction and dessert.

The gala will take place at Macy's, 111 N. State St. For more information on the gala and to see a complete list of the celebrity chefs who will be attending, visit www.mealsonwheelschicago.org.
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The recently launched FishChoice.com provides chefs and retail buyers a free tool to quickly locate sustainable seafood suppliers that meet the stringent requirements of six leading seafood conservation organizations: Marine Stewardship Council, The Monterey Bay Aquarium's Seafood Watch Program, Blue Ocean Institute, New England Aquarium, FishWise and SeaChoice.

The site currently carries more than 300 different products from 130 suppliers, offering sustainable versions of a variety of different species including shrimp, tuna, salmon, pollock and tilapia--the top five most consumed types of seafood in America. Detailed product information can be found on the site, including supplier name, contact information, product forms, catch methods, gear or farm type, delivery information and more.
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The California Wild Rice Advisory Board is calling on all chefs, caterers, culinary professionals and chefs-in-training in California and Nevada to compete in the "California Wild Rice Rocks My World Recipe Rumble" for up to $5,000 in cash and prizes.

The California Wild Rice Advisory Board, which is sponsoring the event, is challenging culinary professionals to create interesting new ways to incorporate and serve wild rice in restaurants, catering operations and other foodservice settings.

The rumble kicks off Sept. 1 with the start of California Wild Rice Month and closes Feb. 28. The winners will be notified no later than March 31. Contest entry forms and rules can be found online at www.cawildrice.com.

*Photo courtesy of the California Wild Rice Advisory Board
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On Aug. 12, employees from The Coca-Cola Co. helped sort and pack food for distribution at one of the distribution centers of the North Texas Food Bank (NTFB) to get food to those in need. Called Serving U, the program also acted as a teambuilding exercise for the employees. Coca-Cola also is donating juice boxes for the Food 4 Kids backpack program, which provides chronically hungry kids with snacks over the weekend.

(l to r) Colleen Brinkmann, NTFB; Michael DiLeonardo, Coca-Cola; Julie Brand Lynch, NTFB; Charlie Morrison, NTFB; and Susan Gambardella, Coca-Cola take a break from sorting and packing food.

The NTFB is a nonprofit hunger relief organization that distributes donated, purchased and prepared foods through a network of feeding programs in 13 North Texas counties. For more information, visit www.ntfb.org.
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Today from 4 to 4:30 p.m. EST Share Our Strength's Great American Dine Out will host the final of its series of summer webinars to provide strategies and ideas for restaurant operators who want to participate in the dine out for charity, which takes place from Sept. 20 to 26.

The Great American Dine Out is a week-long, nationwide event in which participating restaurants donate a portion of proceeds to help end childhood hunger in America. It is a flexible program, meaning operators can decide how they want to implement and promote it.

Ray Blanchette, CEO of Joe's Crab Shack; Diana Hovey, senior vice president of marketing for Corner Bakery; and Annica Krieder, vice president of marketing for McAlister's Deli will lead the webinar. Click here to register.
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The restaurant industry continued to grapple with economic challenges in June, as the National Restaurant Association's index of restaurant activity declined yet again. The NRA's Restaurant Performance Index (RPI)--a monthly composite index that tracks the health of and outlook for the U.S. restaurant industry based on indicators such as sales, traffic, labor and capital expenditures--fell 0.5 percent from May to 97.8 in June. This is the 20th straight month the RPI has stood below 100. Index values above 100 indicate that key industry indicators are in a period of expansion, while index values below 100 represent a period of contraction for key industry indicators.

"While there are signs that suggest an improvement may be on the horizon, the latest figures indicate that the restaurant industry’s recovery has yet to gain a firm foothold,” said Hudson Riehle, senior vice president of research and information services for the NRA, in a press statement.

June was the 13th consecutive month of sales declines for restaurant operators. Only 22 percent of restaurant operators reported a sales gain between June 2008 and June 2009, down from 26 percent who reported a sales gain in May. Sixty-one percent of operators reported a same-store sales decline in June, up slightly from 60 who reported negative sales in May.

In addition, 19 percent of restaurant operators reported an increase in customer traffic between June 2008 and June 2009, down from 22 percent who reported similarly in May. Sixty percent of operators reported a traffic decline in June, compared to 59 percent reporting lower traffic in May.

To view the complete report, visit www.restaurant.org/trendmapper.
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