Swedish burger chain adds carbon counts to the menu

10/19/2010 | QSRMagazine.com

Sweden's second-largest restaurant chain has added carbon emission counts to its labeling in an effort to run a more sustainable business. Concerned about the impact of beef production on the environment, Max Burgers added a host of non-beef alternatives including falafel and salmon burgers; sales of the sandwiches have risen about 20% since the company began listing the carbon emissions.

View Full Article in:

QSRMagazine.com

Published in Brief:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Director of Food and Beverage Operations
The Culinary Institute of America
San Antonio, TX
Executive Chef - Instructor
The Culinary Institute of America - Nao Restaurant
San Antonio, TX
Teaching Associate (Hospitality Management) - Department of Food Science and Human Nutrition
University of Illinois at Urbana-Champaign
Urbana, IL
Director - CIA Consulting
The Culinary Institute of America
Hyde Park, NY
Culinary Arts Faculty
The Culinary Institute of America
Hyde Park, NY