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Philanthropy

UFood Grill Joins Cage-Free Trend

Charlie Cocotas, chief operating officer of UFood Grill, says cage-free eggs "are better for animal welfare, food safety, and the planet."

Local vs. Organic

In December, the National Restaurant Association (NRA) released its What’s Hot in 2010 survey in conjunction with the American Culinary Federation (ACF), naming locally grown produce, locally sourced meats and seafood, and sustainability as the top trends to watch for this year.

Aramark to Educate on Sustainability

At the International Guest Chef Culinary Showcase, held in New York City on October 16, Aramark guests will savor haute cuisine created from locally grown food.

Organic & Natural Market Stays Strong

Packaged Facts estimates organic and natural food and beverage sales experienced a compounded annual growth rate of 18.8 percent over the last three years.