Tag Archives: grocery store

LYFE Kitchen

26 Nov

A restaurant serving items like a Farmer’s Market Frittata, Kabocha Squash Risotto, and a Kale-Banana Smoothie typically wouldn’t lead one to assume that it had any type of connection with one of the largest fast food companies in the world. Yet LYFE Kitchen just may be the exception to that rule.

The brainchild of former McDonald’s president and chief operating officer, Mike Roberts, LYFE Kitchen represents the newest addition to the ever-expanding fast food world. Offering both restaurant-style food options as well as some grocery store items, the company strives to “promote sustainability,” working with suppliers that provide healthier and ethically-sourced products. “LYFE” is an acronym for love your food everyday, a message that the company encourages their customers to practice on a daily basis.

Yet, LYFE Kitchen does not simply aim to do well just in the kitchen. They are also committed to helping the general public become more knowledgeable about nutrition. In their words, they are just trying to engage our “Sixth Sense,” or our “intrinsic desire to do what’s right.”

LYFE Kitchen does so by implementing environmentally sound architectural designs for their Ca, sourcing ingredients responsibly, utilizing green packaging for grocery store items, as well as donating a portion of their proceeds to charities that focus on bettering the health, nutrition, and overall wellness of communities through the U.S.

Roberts recognizes the differences between McDonald’s and LYFE Kitchen, yet is grateful for his nearly 30 year stint there. Roberts says, “I had a great experience at McDonald’s. Now I want to bring farmers, growers, and restaurateurs together. That’s what I am about.”

ff_lyfekitchens4_fThe product of two seemingly disparate trends in today’s food world–fast food speed and nutritious sustainability–LYFE Kitchen is all about enjoying food while doing good for both your body and the world. Although there are only two locations in California as of now, the company plans to expand with ten more locations in the next year, in cities like New York and Chicago.

LYFE Kitchen has managed to become an exemplar model of an eco-friendly fast food restaurant. Hopefully, other restaurants of the same structure will strive to be as socially conscious as they are.

For more information about the origins of LYFE Kitchen, read a recent interview with Roberts from Wired magazine.

Photos courtesy of lyfekitchen.com and wired.com

Kroger’s footprint

14 Nov

The Kroger Co., one of the country’s largest retailers, has made great strides to reduce their environmental impact, becoming a benchmark for other large corporations to follow. Since 2000, they have managed to reduce their overall in-store energy consumption by 31 percent. They have saved more than 1.47 million metric tons of greenhouse gas emissions–that’s the same as taking more than 290,000 cars off the road for one year!

Kroger has set this precedent by taking advantage of the latest technology available, remodeling their stores to maintain maximum green efficiency. Their building model is not only beneficial for the environment, but it also helps to reduce their managing costs. Kroger achieves their eco-friendly status by using LED lighting, skylights, motion sensors, special computer control systems to monitor energy usage, and vast improvements in their transportation methods.

Their exemplar business model is also marked by their partnership with the U.S. Environmental Protection Agency’s SmartWay program since its 2004 launch. The SmartWay program encourages cleaner, more fuel-efficient transportation to cut back on the total sum of greenhouse gas emissions.

Since 1970, the United States has increased annual food waste by a shocking 50 percent. That means that today, Americans throw away nearly 40 percent of their food, totaling $165 billion annually. Learn more about the country’s food waste here.

Companies like the Coalition for Resource Recovery (CoRR) work to decrease this alarming amount of waste, helping businesses add to their profits by turning waste into assets. CoRR conducts pilots to be able to identify and ultimately assist in creating profitable waste diversion tactics, including a pilot that is currently happening here in New York City.

With NYC’s current waste system, almost 2.5 tons per day of paper, metal, plastic, glass, and food waste from both food and retail sectors are sent off to sit for years, undisturbed, in far away landfills. CoRR is working to locally recover the energy in waste food, using more green energy to power the city, and of course to reduce overall waste from NYC municipalities.

Other companies like Action Environmental Services and Waste Management are also working to eliminate waste throughout the country. By looking to waste-conscious brands like Dell and Hewlett-Packard as well as NYC restaurants like Northern Spy Food Co. and Franny’s, we can all work together to help reduce our annual waste and create a healthier environment for us all.

Photo courtesy of markramseymedia.com and thecorr.org