Category: Sustainable Practices

VSAG on Sustainability Watch: Client News Feature

Word of our company’s and our client’s sustainability efforts and work with The George Washington University (GWU) has been featured in the GW Hatchet, an independent, well-established student newspaper serving the GWU community of Washington, D.C. Our very own Vice President of Conceptual Projects, Valerie Zweig, is featured in the article discussing our successful partnership with GWU’s undergraduate honey bee research and beekeeping program, now approaching it’s sixth year “It’s been a great partnership,” Zweig said. “We love the connection within the community and really love how the bees have inspired us through everything.” As a company, we guide our… read more

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VSAG Team Talk: Dan Simons on Corporate Sustainability Responsibility

“I think no matter what your political or scientific views, everyone can agree that clean air, greenery, and a sense of community are important to happiness.” Here, here … Dan Simons! Just a taste of VSAG Founder Dan Simons’ feature this week on top entrepreneurial resource site, Alltopstartups, as he discussed the important, relevant restaurant & hospitality industry topics of corporate sustainability and environmental mindfulness. As a nation, we’ve watched and listened as these issues have been discussed, and debated, of late. But, how do these broad, overarching themes boil down to our business practices? Speaking on behalf of our… read more

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What’s Hot in Holiday Flavor Profiles?

‘Tis the season to open your doors and welcome your festive guests, who are ready to get their party on! Now’s the time. Try new, seasonal food trends, popular flavors, ingredients, and preparations. Diners are open to new beginnings and discovering flavor trends for the first time or revisiting nostalgic flavors of holidays past. Either way, position your holiday to take guest’s taste buds happily through the season and into the New Year. Our culinary team, including our in-house R&D Specialist Amanda Webb, is hard at work guiding clients to making the most of their holiday menus. So, like kids… read more

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From Sea to Shining Sea: We Support Sustainable Seafood

We’ve talked a lot about the state of sustainable seafood in the last few years. And what part overfishing, endangered fish selections, and in turn the importance of choosing seafood wisely within the food service industry, have played. Yup, we’re getting on-topic again. Because it needs to remain in our dialogue. Because we can continue to have a positive impact on the sustainable seafood movement if we make good choices. What does that mean, exactly? It means, continuing to educate ourselves through research and open conversation in order to make our sustainable seafood menu choices count. Really count. For us…. read more

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Fall Foods: Menu Pick

One of our favorite seasonal preparations? Pickling. This popular method of preserving foods with salt water or vinegar (try white distilled or cider vinegars) is a culinary mainstay for fresh vegetables (i.e. low acidic, root vegetables), and a great way to add, new seasonal ingredients to your menu as well as elevate your sustainable practices. As we’re seeing an uptick in sour over sweet in dining trends these days, now’s the perfect time to experiment with pickling. Here are a few fall pickling ideas and tips to enrich your menu this season. House-made Pickles. When most of us think ‘pickling’… read more

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Dan Simons Speaks to the Mission and Success of VSAG Client, Founding Farmers

A great big shout out to our very own Dan Simons on getting out in front of the Farmers Restaurant Group brand, Founding Farmers. His passion and dedication to increasing demand for family-farmed products and educating on the message of family farming vs. corporate farms-industries, is a common thread running through the farmer-owned, Founding Farmers brand. As concept developer and owner, Dan’s commitment to the brand is on display within two significant media pieces. In the recent Huffington Post blog feature, A New Deal for Farmers – How Founding Farmers is Changing the Game, Dan speaks to his belief that “Farmers… read more

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Successful Engagement for a Bright Future

Our business development focus is set on growth within all arenas. For us, one constant that always aligns within our growth structure? The next generation of restaurant operators, and our ongoing efforts to pass the baton – by engaging, inspiring, and supporting them. If encouraging and educating students already interested in a culinary career also appeals to you, here are some great scholarship and outreach opportunities to motivate you. Inspired by the amazing students and hospitality program at Washington, D.C.’s The George Washington University, in 2011 we developed the Scholarship for Sustainable Hospitality. Awarded to GW students pursuing a culinary… read more

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Farming In America: Our Present. Our Future.

As restaurant consultants, we work closely with trusted purveyors, sources, and third parties to run our business and help our clients achieve their goals. Through our trusted sources, we’ve gotten familiar with, and passionate about, farming in America. As we observed the industry grow, we got in on the ground floor as the farming community moved into Main Street, USA. From organic farms and farmers markets to co-ops and farmer-owned restaurant concepts, sustainable harvests have become a mainstay for us. Our focus on Farming in America: Present & Future is three-fold. Here’s a look at what we see from our… read more

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Summer Food Feature: Part One

For our inaugural Summer Food Feature, we’re inspired by our recent discovery that July is National Picnic Month. Yup, who knew? As a company that believes in American farming communities, tradition, and family, we love the idea of tying National Picnic Month back to restaurant and hospitality-centric concept ideas and related menus. Creating specialized July picnic-food-centric offerings for your patio or any outdoor space – or if you don’t have an outdoor area, developing your To Go services so guests can take their meal to their own backyard or local park – is a great way to usher in a… read more

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Call to Action: Bettering Our Planet For a Sustainable Future

As active restaurant and hospitality industry participants, we believe in coming together for a great cause. And we can’t think of a better way to celebrate the universal cause of bettering our planet than by highlighting ways to bring about change in our environmental practices. Our Call to Action? Earth Day, celebrated this year on April 22nd, spurs us on annually, but we’re also inspired by the ongoing efforts we see implemented within restaurant kitchen operations every day. For example, cutting food waste and local sourcing offer operators an impactful dip into the sustainability pool, but what we oftentimes don’t… read more

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