Crop and dairy production, animal husbandry, aquaculture, and more were on tap for six undergraduate students from the Kendall College School of Culinary Arts, who visited farms owned and operated by Southern Illinois University’s College of Agricultural Sciences in Carbondale (SIUC) for a week in late September.
The largest organization of public health professionals in the world is calling on the Food and Drug Administration to begin regulating the amounts of salt and other sodium-containing ingredients used in processed foods with an eye toward reducing sodium in the food supply by 75 percent.
It started out as a quest for the best quality vanilla and will result in new stoves for thousands of Ugandans, which will lead to better health, less impact on the environment and reduced deforestation.
Genghis Grill has introduced many healthy initiatives into the concept this past year.This past summer, the 77 unit chain launched a brand new nutritional brochure, complete with allergen and nutritional details of all food items in Khan's Kitchen (Genghis Grill's food bar).
New research from Technomic shows that diners in many U.S. cities consider restaurant cleanliness to be more important than the quality of the food.According to Technomic’s survey of 12,295 consumers throughout the U.
Cintas Corporation launched its new comprehensive Safe Floor Program designed specifically for the foodservice industry. According to the National Floor Safety Institute, floor safety is a significant concern with more than three million foodservice employees and more than one million guests injured annually as a result of restaurant slips, falls, strains, and sprains.
Lighter menu items, introduced six weeks ago at Gordon Biersch, are outselling regular menu items six to one.“It’s just incredible the response we’ve received,” says Sean McLendon, corporate research chef for CraftWorks, which owns the 30-unit restaurant chain along with 13 other restaurant brands.
Shoppers headed out to local restaurants, grocery, or convenient stores this October can get a jumpstart on helping young trick-or-treaters by participating in the 20th Annual St. Jude Halloween Promotion, which raises funds to support St.
Chefs who graduated from the Culinary Institute of America and brought their skills to America’s schools say training would have helped them keep their efforts realistic when attempting to bring more fresh foods to school lunches, according to a recent study conducted by Y-Pulse LLC.
Verlasso, the world's first provider of harmoniously raised fish, launched its premium salmon with FreshDirect, New York City's premier online grocer. FreshDirect is the first retailer in the United States to offer Verlasso salmon.
The recession may have put a crimp in consumer spending, but most Americans are still letting the good times roll in restaurants, according to the results of the first LivingSocial “Dining Out” survey of consumer behavior.
Medical insurance costs are continuing to rise for hospitality industry employers across the country. The 2011 Compensation Data Hospitality survey results show companies reported an average premium increase of 9.
Many people are disgusted when it comes to touching the restroom door handle for fear of germs, bacteria, or anything else that may be on the familiar metallic surface. After washing their hands, many try the “paper towel wrap” or the “pinky grasp” to avoid touching the door handle before they return to touch their food.
Darden Restaurants Inc., operator of the Olive Garden and Red Lobster dining chains, agreed to work with the Partnership for a Healthier America to cut calories and salt in its meals.Darden will reduce calories and sodium by 10 percent in the next five years at its six different restaurant chains, Rich Jeffers, a company spokesman, said today in an interview.