Why We Waste Food

[fa icon="calendar"] Oct 20, 2016 12:55:21 PM / by Franke

It's been well documented that food waste in the United States is upward of 30 percent, with some global estimates reaching as high as 50 percent. The USDA and EPA efforts to reduce food waste have also been well documented. But to gain a greater understanding of these numbers, it's important to look at why we waste food in the first place.

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What Is Ethylene Gas, and How Does It Affect Produce?

[fa icon="calendar"] May 20, 2016 12:00:00 PM / by Franke Americas

Ethylene is a colorless gas and natural plant hormone. It is produced by certain fruits and vegetables and can stimulate them in both the ripening and spoiling processes. That's why ethylene, although often used in agriculture to speed ripening, can have negative effects when storing food in a walk-in refrigerator.

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How the U.S. Navy Benefited from an Air Purification System

[fa icon="calendar"] May 11, 2016 5:00:00 PM / by Franke Americas

Franke's Air Purification System, or APS, is a patented technology that strips microbes, ethylene, hydrocarbons, odors and other contaminants from the air.

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Franke Air Purification System Listed as FCSI Innovation Showcase Finalist

[fa icon="calendar"] Apr 1, 2016 2:00:00 PM / by Franke Americas

Foodservice Consultants Society International/The Americas listed the Franke Air Purification System as one of ten finalists for the FCSI Innovation Showcase, held at their Nashville conference in April.

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Franke Foodservice Systems Names New Vice President

[fa icon="calendar"] Mar 22, 2016 3:00:00 PM / by Franke Americas

Luciano Delpozzo has joined Franke Foodservice Systems as Vice President and General Manager of its Solutions Product Unit, which markets products to foodservice operators through traditional distribution channels.

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Four Things to Consider When Storing Mushrooms in Your Commercial Kitchen

[fa icon="calendar"] Jan 28, 2016 11:57:00 AM / by Franke Americas

Mushrooms are considered by many in the foodservice industry to be a culinary treasure, and that treasure can be found in its most ideal state by looking in nature. It's becoming more and more popular for fine dining establishments to forage for ingredients like mushrooms on their own as part of the "field-to-table" movement, and many of these foragers guard their secret spots at all costs. But once you have the perfect chanterelles or shiitakes, what are some things to consider when storing them to keep them fresh?

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The EPA Recognizes 2015 Food Waste Reducers

[fa icon="calendar"] Jan 8, 2016 1:00:00 PM / by Franke Americas

As we've mentioned before, the Environmental Protection Agency is taking great measures to encourage foodservice operations to reduce food waste. As part of the EPA initiatives, the Food Recovery Challenge was created so organizations could pledge to improve their sustainable food management practices and report their results.

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Q&A with Mark Allegra, Franke's Director of Engineering

[fa icon="calendar"] Dec 29, 2015 9:35:42 PM / by Franke

* The following Q&A originally appeared in Restaurant Development + Design's November/December 2015 edition.

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What USDA and EPA Waste Reduction Goals Mean for Foodservice Operators

[fa icon="calendar"] Dec 14, 2015 11:00:00 AM / by Franke

There has been a lot of recent news from the USDA and EPA about the reduction of food waste. For the first time in history, there's now a national food waste reduction goal, which will be enacted with the help of government partnerships, charitable organizations, faith-based groups, private sector businesses and even school systems. These efforts will attempt to reduce what the USDA says is 133 billion pounds of food waste per year, which, shockingly, amounts to approximately 31 percent of all food production.

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What Schools Need to Know About the USDA Foodservice Equipment Grants

[fa icon="calendar"] Oct 13, 2015 1:12:44 PM / by Franke


Earlier this year, the U.S. Department of Agriculture announced new grant monies to help school nutrition programs improve foodservice delivery. Of the $30 million that will be awarded over the next two years, $25 million is dedicated to new foodservice equipment purchases that will make preparing and serving healthier meals easier and more efficient. 

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