The James Beard Foundation announced the launch of Waste Not, a multi-year campaign designed to encourage culinary professionals and home cooks to reduce food waste by thinking differently about food and adopting full-use cooking methods.
Chef Robert Wiedmaier is an avid fisherman and has been out on boats with his seafood suppliers. He’s checked out the processing plants in Alaska where much of his fish comes from. He has a top-notch relationship with his fishmonger.
Sustainability is no longer considered a buzzword of the moment; it’s an ecological and financial necessity. Trimming waste, sourcing carefully, and making the most use of each ingredient are principles everyone should live by, but essential within the restaurant industry where more than 11.
For the third consecutive year, Perdue Farms continues its collaborative and transparent journey to change the way it raises chickens, addressing growing public concerns over broiler welfare. On July 11 and 12, Perdue brought together animal care experts, representatives of animal welfare advocacy groups such as the Humane Society of the United States and Compassion in World Farming; animal care researchers; leading retail and foodservice customers such as Blue Apron and Wegmans; and Perdue farmers at the third Annual Perdue Animal Care Summit to share updates on the company’s advancements in animal care and garner feedback from the groups.
Impossible Foods published its 2018 impact report, an annual update on the food tech startup’s mission, business and strategic roadmap.Impossible Foods makes meat directly from plants—with a much smaller environmental footprint than meat from animals.
Amid the debate about the environmental impact of beef production one producing nation is actively doing something about it, with Australia’s red meat industry recently announcing a plan to become carbon neutral by 2030.
If you ask diners across America to pinpoint their seafood joint, many would say Red Lobster. This is especially true in landlocked states and markets without coastal independents. But how often is this the follow-up question: Is the seafood served responsibly sourced? One of the cloudiest supply chain conversations in foodservice, Red Lobster has diverted heavy resources to better seafood-purchasing since its founding in 1968.
Red Lobster, the world’s largest seafood restaurant company, announced a partnership with the Monterey Bay Aquarium Seafood Watch program Tuesday to help achieve the organizations’ shared mission of helping make better seafood choices for healthier oceans, now and for future generations.
In the restaurant industry, growing a business must go hand-in-hand with scaling sustainability. Most restaurants face a slim, 3 to 5 percent average profit margin, but sustainability efforts can lead to impactful cost savings that improve the bottom line.
General Mills released its 2018 Global Responsibility Report, outlining the company’s approach to creating environmental, social and economic value in the countries where it operates. The progress made by General Mills in 2017 demonstrates the company’s long-term commitment to protect and restore the resources upon which its business and communities depend, with an increased focus on improving the resiliency of its supply chain.
Community Coffee Company announced that its Coffee Service Division has moved to new sustainable ThermoLite cups.Made from paper and recycled content, these eco-friendly cups use less material, energy and waste than previous cups.
Ninety percent of the world's fisheries are either fully fished or overfished, so it’s more important than ever to diversify the seafood supply chain. In an effort to do just that, the James Beard Foundation (JBF) has announced a new Sustainable Seafood Partnership.
Since launching with 24 products in 2016, US Foods has expanded its Serve Good program to more than 300 offerings across a myriad of categories: seafood, organic, non-GMO, animal care, responsible disposables or waste reduction, and more.
Ethics On the Go, a new report from Culinary Visions Panel's Mindful Dining Initiative project, finds younger consumers to have increased expectations for ethical snacks and grab-and-go foods. In this study, 1,500 U.