If you’re anything like us, you can never get enough of healthful and high-quality energy boosts. It’s what keeps us young and enthusiastic like Energizer Bunnies. Recently, our crew shared the stage and gave a bow to AMAZ Organic Sparkling Teas — clean, mean and green performance-boosting teas. It’s a welcome addition to the emerging opportunity to produce feel-good and do-good energy drinks. These plant-based, organic and gluten-free teas are made with a proprietary blend of ingredients, including Yanomami mushrooms, Suma root, acerola cherry, green tea and guarana. Try it and see for yourself. And remember, 2% of all AMAZ sales go to the Xingu Seeds Network, a non-profit organization that promotes reforestation and agroforestry within the Brazilian Amazon.

We’re all on a daily mission to meet our macros, even if delicious distractions deserve indulging every now and then. On this mission, sustainability is more than a side quest. Thanks to Air Protein, the air we breathe can be sustainable source of protein. It’s meat made from air — and it’s produced via cultures, in a process similar to yogurt and cheese. This removes all the words we don’t want to hear— animals, hormones, pesticides, herbicides and GMOs. Air Protein is one more step toward a solution to deforestation, factory farming and greenhouse gases. It might be the greatest to hold the title of “Air” since Air Jordan, himself.

While we said a word on our socials about the call to grow the practice of composting in the foodservice industry, there’s still a need to emphasize the urgency for wide-scale food waste management. Throw out everything you thought you knew (please recycle) because you can’t make this make sense.

Every year, the total weight of restaurant food waste is between 22–33 billion pounds. Calculated by analytical experts with just a touch more experience than us, that amounts to between 4–10% of all foods purchased by restaurants. As always, good sense makes good business, and solutions to curb restaurant food waste provide the visibility and knowledge to make better decisions. This prevents waste from polluting your profits. By leveraging similar data-tracking and provoking insights that are so integral to POS, reservation and delivery technology services, these proactive solutions can eliminate over 400,000 tons of food waste and create an estimated $620 million in additional profits each year for the foodservice industry.