Unilever Food Solutions, the food service division of Unilever, today shares its ambition to help chefs make 200 million meals healthier, tastier, and more enjoyable every day by 2020. In North America, in support of this ambition, the goal is to help operators reduce 1 billion calories on restaurant menus and through a partnership agreement with The Culinary Institute of America (CIA), to help develop a sustainable food service industry.
As a menu staple, it’s a given that leftover potatoes are found in most foodservice kitchens. To prove the opportunity for profit from yesterday’s entrée and side dish, the Idaho Potato Commission asked chef-instructor Richard Nickless of the Culinary Institute of Charleston to calculate the cost of producing popular entrees from items stored in the reach-in.
Betco Corporation announced the launch of Green Earth Devour Drain Gel. Green Earth Devour Drain Gel is uniquely formulated for naturally maintaining drains and odors typically found in food service applications as well as other commercial areas.
SCA, the maker of the Tork brand of away-from-home paper products, is celebrating the 10-year anniversary of the Xpressnap napkin dispenser system, the revolutionary one-at-a-time dispenser that has transformed the foodservice industry by dramatically cutting paper waste.
U.S. Secretary of Agriculture Tom Vilsack was joined by Environmental Protection Agency Acting Administrator Bob Perciasepe to announce the U.S. Department of Agriculture’s (USDA) new Food Waste Challenge.
Restaurants that would like to improve food quality and service perception, and charge more per entrée, should strongly consider using cloth napkins, according to a recent study by Milliken & Company, a leading manufacturer of table linen fabrics for the hospitality industry.
Vertical gardens, or plants on walls, can offer a cost-effective opportunity for restaurants to improve nutrition, meal taste, and prestige. By providing a convenient method for growing and harvesting produce, owners and managers can provide their chefs with low-cost fresh herbs and vegetables, which can enhance the quality and presentation of the food they prepare.
The summer harvest season for wild Alaska salmon officially opens on May 16, with a projected harvest of 179 million fish.Should the harvest reach this prediction, 2013 will mark the eighth-largest Alaska salmon season on record and a 40 percent increase from last year’s catch of 127.
The National Restaurant Association has teamed up with North American LED, an energy-efficient lighting products supplier, to offer light emitting diode, or LED lighting solutions, to the restaurant industry at discounted prices.
From the earliest recorded history, our ancestors were hunters and gatherers who foraged for their foodstuffs.Centuries later, we’ve come full circle and chefs are getting back in touch with their ancestral roots through the practice of foraging to create flavorful culinary dishes served to patrons who prize freshness, local ingredients, and seasonal dishes.
Credit the green movement, the obsession with healthy lifestyles, the desire to optimize social engagement—or all of the above; whatever the reason, restaurants are increasingly designing natural elements into their interior dining spaces.
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.
2013 marks a culinary milestone: The fifth anniversary of Cochon 555, a one-of-a-kind traveling culinary competition and tasting event created to promote sustainable farming of heritage breed pigs. Arriving at the quintessentially Northwest Cedarbrook Lodge in Seattle March 17, the pork-centric tour brings together – for the first time ever – SIX chefs, five pigs, and five wineries for a Best of the Pacific Northwest in a St.
The 2011 Sustainability Report of GOJO Industries, Inc., has won accolades in a nationwide competition to recognize work in corporate social responsibility.GOJO Industries, Inc. is the inventor of PURELL Instant Hand Sanitizer and distributes PURELL Hand Sanitizer in away-from-home markets throughout the world.
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.