What can operators expect their customers to want more of? Healthy beverages, for one, those that offer beneficial ingredients and limit those deemed or considered not so healthy. More>>

Two ways to craft a cocktail menu that show promise - locavore purveyors join together, and taking organic and healthful seriously.More>>

The Green Chicago Restaurant Coalition (GCRC) and Green Seal announce the launch of the Green Seal Pilot Standard for Sustainable Chicago Restaurants and Food Services. More>>

Sifting through the seemingly ubiquitous environmental claims on the wine shelf can be confusing and ultimately off-putting in many cases. Going green is a trend affecting nearly every product industry.More>>

Much of America is in drought, and that means those cucumbers and peaches and watermelons and herbs your drink list counts on this summer may be smaller, drier and more expensive. Time to adjust?More>>

Restaurant operators who want to dip their toes into locally sourcing ingredients don’t have to do it whole hog, a foraging authority advised. More>>

Many bartenders have played with black, green and scented teas as an ingredient, often to mixed success. Tea sommelier Cynthia Gold comes at tea and spirits from the other side, and shares some tips...More>>

When it comes to sustainability and going green, Wyndham Hotels & Resorts has the environmentally friendly market cornered.More>>

In San Diego, Nate Stanton and Arsalun Tafazol opened Craft & Commerce; the summer menu at SF's Elixir uses organic ingredients when possible; Richard Sandoval opened Zengo in Santa Monica; and more.More>>

Noticing the need to promote green venues, Dave Blue, a DJ, entrepreneur and nightclub aficionado, started www.ecoDrinking.com, a directory of environmentally friendly establishments.More>>