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Zero Waste Kitchen is an initiative begun with a handful of chefs around the country to promote sustainability at their restaurants. The program, developed by a tech supplier, helps chefs track food waste and implement different efforts, such as composting and sourcing, to improve sustainability. So far, three restaurants have participated. (Civil Eats)
The U.S. egg supply has surged in the past few months, pushing prices down to at least a 10-year low. The supply is so high that the government expects egg prices to drop the most of any commodity this year. That could mean a lot more egg dishes on the menu for the foreseeable future. (Bloomberg)
Chicago’s iconic Willis Tower is getting a restaurant-and-retail upgrade, and the fast-casual burger chain Shake Shack is the first operator to say it will open in the revamped space. Other restaurants in the development have not yet been announced, but are expected to range from quick-service to fine-dining concepts serving breakfast through nighttime cocktails. (Chicago Tribune)
Meal-kit provider Blue Apron has gone public, but its IPO is off to a shaky start. The company priced its IPO at $10 per share, at the low end of an expected range of $10 to $11. That was a decline from an initial expectation of $15 to $17 per share. The lower estimate was made after Amazon’s purchase of Whole Foods, the impact of which is not yet known. Blue Apron is the first of a growing contingent of meal-kit providers to go public. (CNBC)
Hampton Creek, a maker of vegan mayonnaise and other plant-based food items, has been quietly developing technology to make lab-grown meat. CEO Josh Tetrick says the company expects to have a product to market by the end of 2018. A number of other companies — Impossible Foods, Beyond Meat and Memphis Meats, among others —are also developing lab-grown meats in response to consumer demand for more sustainable and healthful plant-based proteins. (Quartz)
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