CALIF. LEED MCDONALDS USES GREEN 'DASHBOARD' DISPLAY
- Fried in potato country. // Environmental Action;Spring94, Vol. 26 Issue 1, p7
Reports on the environmental degradation committed by fast-food establishments which offer food items like hamburger and french fries. Use of non-recyclable waste products; Grazing of cattle herds for hamburger in razed South American rainforests; Contamination of water supply through massive...
- Good enough to eat. // Joe Weider's Muscle & Fitness;Feb92, Vol. 53 Issue 2, p26
Reports on an Asian manufacturer's invention of the edible plates and bowls made from wheat. `Ultimate in biodegradability'; Availability in US fast-food outlets.
- KIDS IN ACTION. Jennings, Terry // Ranger Rick;Mar2010, Vol. 44 Issue 3, p14
The article reports that with the help of Cole Rasenberger, an elementary school student, 25 other students mailed postcards to fast-food executives requesting them to use recycled paper in their packaging.
- Life After Big Macs. // Alberta Views;Jul/Aug2014, Vol. 17 Issue 6, p24
An excerpt from the article "How Will Climate Change Affect My Big Mac Meal?" by Martin Scanlon is presented which focuses on the impact of climate change on fast food restaurants.
- Clean-air initiative recognizes McD's eco-friendly efforts. Elan, Elissa // Nation's Restaurant News;8/4/2008, Vol. 42 Issue 30, p14
The article reports on the recognition of the environmental efforts of McDonald's Corp. by the Clean Air Counts initiative of Chicago, Illinois. The company was named one of the 12 exemplary eco-friendly businesses in the city after reducing more than 80,000 pounds of carbon emission. As part of...
- Voxpop. Mathers, John; Muysson, Hans; Seal, Barry; Irvine, Steve // Design Week;1/22/2009, Vol. 24 Issue 3, p11
The article presents the executives' views regarding what can the design do to alleviate the problem of littering among fast-food restaurants such as KFC, McDonald's and Greggs in Great Britain. Barry Seal, managing director at Anthem Worldwide, relates that the anti-litter message should be...
- TREND WE LOVE. Sass, Cynthia // Prevention;Dec2007, Vol. 59 Issue 12, p72
The article focuses on the sales and success of the restaurant chain Organic To Go, which is located mainly on the West Coast of the U.S. The restaurants specialize in the use of local farm produce and organic ingredients in all of its dishes, which are packaged in eco-friendly biodegradable...
- Fueling Around. // Mother Earth News;Aug/Sep99, Issue 175, p18
Reports on an environmental campaign by driving a Winnebago vehicle with a standard diesel engine on a cross-country trek fueled by leftover vegetable oil from fast food restaurants. History of the application of vegetable oil in fuel engine; Solutions on how to crack the molecules of vegetable...
- THE TRUE COST OF FOOD. Jacobson, Michael F. // Nutrition Action Health Letter;May2001, Vol. 28 Issue 4, p2
Examines the cholesterol content and nutrients of fast food products sold in the United States. Estimated amount of grain consumed by cattle; Discussion on the use of insecticides and herbicides in animal feed; Environmental implication of the growing number of fast food chains.