Despite the dichotomies that exist in Mississippi, restaurateur Robert St. John is trying to stamp out hunger while at the same time fighting the obesity epidemic that runs rampant in his state.In 2009—responding to a plea for food from a nearby mission that helps feed 800 families a month—St.
Nicole Friedman, a Chicago resident, has known for the past three years that her body reacts violently when she eats fish or tree nuts. She avoids these foods at all costs so she doesn’t have to deal with the incessant itching on her tongue and ears, the welts that form on her tongue, and her throat closing.
Good Earth restaurants on Monday, July 22, 2013 introduced what might be the Twin Cities’ most comprehensive Gluten Sensitive Menu.“For guests with Celiac disease and gluten sensitivity, knowing what to order can be a real challenge,” says Donna Fahs, Parasole Restaurant Holdings’ divisional vice president.
As part of the global Unilever Sustainable Living Plan, Unilever Food Solutions is confronting the issues of sustainability, food waste, and food safety, giving the foodservice industry actionable involvement in creating solutions.
Celebrating its two-year anniversary this week, the National Restaurant Association’s groundbreaking Kids LiveWell initiative has grown to more than 41,000 restaurant locations nationwide, the Association announced.
Johnny Carino’s, the family-owned restaurant group, is thrilled to announce the expansion of their gluten-free menu to 23 items, which includes items from their kid’s menu. With the popularity of their past gluten-free ordering options and the rapid growth of the movement, Johnny Carino’s is introducing gluten-free versions of fan favorites like the Skilletini and Spicy Shrimp and Chicken.
Appetizers, entrees, and desserts under 580 calories have been added to the menu at Duffy’s Sports Grill, South Florida’s sports themed casual-dining restaurant chain.The latest version of Duffy’s menu includes additional “Healthy Options” items, bringing the total to 23 dishes that contain less than 580 calories each.
The National Restaurant Association and McCormick For Chefs will hold the inaugural Kids Recipe Challenge April 27, beginning at 10 a.m. at McCormick World of Flavors at Baltimore's Inner Harbor. Approximately 30 kid judges will taste test recipes submitted by restaurants nationwide and select a winner in four categories:Independent restaurant or company with fewer than 20 unitsMulti-unit company with more than 20 unitsContract Managed Food ServiceIndependent Noncommercial Food ServiceThe Kids Recipe Challenge is a new initiative aimed at showcasing restaurants' culinary ingenuity of creating healthful menu options for children.
The Bonneville Environmental Foundation (BEF) and Ted's Montana Grill announced April 23 that Ted’s Montana Grill has become the first in the restaurant sector to balance a portion of its water footprint through the investment in Water Restoration Certificates.
What is the FUTURE of food—in five years? In 10 years and beyond? What if America's most talented chefs, nutrition and environmental scientists, farm and fisheries experts, and business leaders worked together to develop business-friendly solutions for a changing foodservice industry landscape—one increasingly shaped by concerns about obesity and healthcare costs, how we produce and source our food, and how we're going to feed an additional two billion people in coming years as our global resource base declines? Menus of Change is your roadmap—your GPS—to the future of food and industry innovation.
With the increased demand for healthful seafood in our diet, soy-fed farmed fish represent a way that the land can sustain the sea. The current demand for fish and seafood consumption has reached the level where the world’s oceans can supply only 50 percent of the global need.
This year, World Health Day (April 7) focuses on high blood pressure, one of the many chronic diseases that are increasingly common around the world. The World Health Organization (WHO) reports that one third of adults worldwide have high blood pressure, and one in ten adults worldwide have diabetes.
As customer snacking occasions climb, the popularity of fried items remains steady, while consumers’ interest in diet and wellbeing grows. Recognizing that French fries, potato “tots” and other favorite potato sides and snacks lie at the center of this perfect storm, the Idaho Potato Commission (IPC) joined Bunge, Frymaster, and Lamb Weston to launch www.
There are lots of lava cakes out there, but the Peek-A-Boo Chocolate Truffle from Love and Quiches Desserts has a heart of pure chocolate ganache (a rich mixture of dairy heavy cream and fine chocolate), which transforms into a most luxuriously rich molten chocolate sauce when gently warmed.
Menus of Change, a new initiative co-presented by The Culinary Institute of America (CIA) and Harvard School of Public Health (HSPH), will be held June 10 to 12 at the Charles Hotel in Cambridge, Mass.