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Seeking to strengthen their bottom lines, increase the value of their business and minimize their impact on the environment, more restaurateurs are seeking out and incorporating sustainable practices into their food service operations.

From state and local energy and agricultural policies, to food waste and packaging restrictions, it is important for restaurant operators to understand the issues that impact the profitability of their business.

RAMW works with a number of businesses which can help you better understand these issues, help you build sustainability into your existing operations and provide food waste management solutions.

Mayor Bowser Declares State of Emergency Ahead of Hurricane Florence

September 11, 2018
(WASHINGTON, DC) – As the District prepares for Hurricane Florence, Mayor Muriel Bowser has declared a state of emergency, effective immediately. “While we are monitoring potential impacts of Hurricane Florence on the District, we remain committed to keeping our residents safe, prepared, and informed,” said Mayor Bowser. “I encourage all District residents and visitors to take this storm seriously and stay up to date on the latest emergency information, including signing up for our AlertDC messaging service.” The declaration of public emergency is effective...Read more


June 11, 2018
Founding Farmers joined the gathering of DC foodies last night at the RAMMYS Awards Gala held at the Walter E. Washington Convention Center . Our team was on hand to mix up some of the city’s favorite cocktails , including our Cucumber Delight featuring our award-winning craft vodka , and celebrate our industry friends. We also helped spread the word about two timely and important industry causes: the latest sustainability effort we are leading, Our Last Straw , to eliminate the use of plastic straws across the DMV; and banding together with our restaurant-working colleagues to vote no...

Why Restaurants Should Go Fish, for Unknown Species

April 4, 2018
QSR Magazine / by Mary Avant / March 2018 As fish stocks suffer, brands are turning to underutilized seafood varieties as more responsible replacements. Three billion. That’s how many people across the globe rely on seafood as their primary source of protein, according to the World Wildlife Fund. However, with the United Nations Food and Agriculture Organization estimating that roughly 85 percent of fish species are either overfished or fully depleted, consumers and the companies that feed them are left treading water in an attempt to support the growing demand for items across the...

James Beard Foundation launches Sustainable Seafood Partner program

March 23, 2018
SeafoodSource - By Chris Chase, Associate Editor March 23, 2018 In an effort to increase access to sustainable seafood and promote sustainable seafood options, The James Beard Foundation (JBF) announced the launch of its new Sustainable Seafood Partner program 22 March. The program, which dovetails with the foundation’s existing “Smart Catch” program , identifies seafood purveyors that are leaders in the industry when it comes to producing or harvesting seafood sustainably. Four companies have already pledged support for the initiative and have become partners: Skuna Bay, of...Read more

National Restaurant Association Releases "The State of Restaurant Sustainability 2018"

February 7, 2018
New report shows trends in restaurant environmental practices WASHINGTON, D.C -- The National Restaurant Association released the 2018 edition of The State of Restaurant Sustainability to highlight sustainability efforts by restaurant operators. The report provides the latest trends in environmental practices in the restaurant industry, along with consumer insights. It aims to help restaurant operations of all types and sizes understand what other restaurateurs are doing to begin or continue their own sustainability journey. The Association surveyed more than 500 restaurant owners and...Read more

Sustainability report focuses on industry’s eco-friendly efforts

February 7, 2018
National Restaurant Association As the industry’s interest in environmental sustainability continues to grow, the National Restaurant Association has released a new report highlighting responsible actions restaurant and foodservice operators are taking. The State of Restaurant Sustainability focuses on the latest environmental trends and practices for the restaurant industry as well as consumer insights. The goal is to help all operators learn about and understand what others are doing to become more sustainable. “The National Restaurant Association is committed to increasing...Read more

10 Tips to Lower Your Restaurant's Water Bill

February 15, 2018
FOLLOW THESE SUGGESTIONS TO MINIMIZE WATER USE AND IMPROVE THE BOTTOM LINE AT YOUR RESTAURANT. FSR Magazine | By Wade Winters | February 2018 | Expert Insights According to the EPA, water used in restaurants /foodservice account for about 15 percent of the total water used in all commercial and institutional facilities in the U.S. Here is a breakdown of the usage by area: 52 percent: Kitchen/dishwashing 31 percent: Domestic/Restroom 12 percent: Other 4 percent: Landscaping 4 percent: Other And, according to Powerhouse Dynamics , “a typical sit-down restaurant uses an average of about 5,...Read more

New Guides to Help Restaurants Reduce Food Waste

February 6, 2018
National Restaurant Association - February 6, 2018 ReFED , a nonprofit committed to reducing food waste in the United States, and the Food Waste Reduction Alliance , of which the National Restaurant Association is a founding member, released two guides to help our industry implement strategies and best practices to cut food waste. ReFED and the FWRA partnered to release the guides Feb. 6. The guides focus on helping companies work towards meeting the national goal of cutting food waste in half by 2030. They created the guides with input from more than 80 expert contributors, including onsite...

Chile: Healthy Food, Source of Life, Quality By Nature

March 24, 2015
Because of its geographic and climatic characteristics, Chile is a real phytosanitary island. The origin of resources preserves its purity, protected by natural barriers. The origin of foods is source of trust and quality. Learn more about how Chile has developed a trustable, stable, and modern industry that knows how to adapt to the needs and demands of different markets. Watch the video (2 minutes)

Webinar: From the Olive Groves of Chile to the Best in the Bottle

December 22, 2014
Chile’s unique geography protects its agriculture from potential hazards coming from other countries. Its natural boundaries — the driest desert in the world (north), the Pacific Ocean (west), the Andean range (east) and the Patagonia (south) — form a shelter to grow any cultivar under optimal growing conditions. Join us on a visually stunning journey to learn about the truly delicious extra virgin olive oils from Chile and how they are made. Click here to watch the webinar now! (3 minutes)