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Frank Sesno

Frank Sesno

Posted: September 23, 2010 01:49 PM

Fast Food, Sustainably

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The Wagyu beef filets served up daily at New York's Kobe Club were some globetrotting bovines. Most of the Wagyu served at ritzy steakhouses like the Kobe Club begin their journey in Japan, where the cows are fed on beer and frequently massaged. From there, the Wagyu lands in California before hopping a cargo flight to New York. From farm to filet, these sides of beef have traveled over 7,000 miles, each step adding to a princely $150 per pound price tag.

Wagyu isn't the poster steak for sustainability, but hundreds of other restaurants are working to reduce carbon emissions by shortening transportation chains and supportting local communities. One of those innovators is Stephan Boillon, whose solar-powered fast food cart provides big flavor without a big environmental impact. Boillon is a successful example of a growing wave in restaurant and fast food sustainability initiatives.

The National Restaurant Association launched the Conserve Initiative, a collective of small restaurants working together to make the industry more eco-conscious. But the initiative isn't all about small business. Take Sodexo, the food service giant that serves 50 million consumers a day. Sodexo recently announced initiatives in Massachusetts and Rhode Island to draw more of their school lunch items from local sources.

Not every restaurant has to retool their supply chain in order to make a difference. One Culver's store turned pennies into dollars through commonsense improvements like fixing leaking faucets and making sure lights are turned off after hours. The faucets alone saved Culver's over $1,200 per year - enough to afford a heater upgrade. Culver's is the first restaurant in America to heat their water using leftover cooking oil.

This week, Planet Forward is examining the ways restaurants are moving towards energy innovation, and the impact on both their earnings and their communities. Do you know of any restaurants near you that deserve a mention? Join the discussion at Planet Forward.

 

Follow Frank Sesno on Twitter: www.twitter.com/planet_forward

 
 
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HUFFPOST BLOGGER
KurtMichaelFriese
What's wrong with my micro-bio?
04:29 PM on 09/28/2010
Forget the fast food chains. For true inspiration in sustainability look to the small, local, independent restaurants like, well, mine! (http://www.devotay.net)
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HUFFPOST BLOGGER
Frank Sesno
03:21 PM on 10/21/2010
Kurt - this is living proof that locally-sourced, sustainable food can be both profitable and delicious. We'd love for you to share your story by contributing to PlanetForward.org
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HUFFPOST SUPER USER
DavidMG
OWS Senior Citizen
10:57 PM on 09/24/2010
You can find more sustainable and healthy eateries in "Healthy Highways."
03:16 PM on 09/24/2010
There is no Wagyu beef made in america with such fantastic marbleing, it should be noted. Fat is the good part of the meat. americans haven';t learned animal fat is nutritious yet. they are well=trained by big-pharma.
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HUFFPOST SUPER USER
tomteboda
05:12 AM on 09/27/2010
I don't think its "big pharma" telling us over and over and over to eat low-fat all the time. Just look at the nutrition pages here...
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HUFFPOST SUPER USER
ValdaDeDieu
Author: NOCTURNE, BLOODPACT, DEATH MISSION TRILOGY
01:13 PM on 09/24/2010
Oxymoronic in intention and execution. This is what brought us to the dilemma (in food--and our food supply) which we're facing today. It's time to accept that good, healthful food, requires time (well-spent!) in preparation.