It might be time to address our nation’s bug problem. Estimates say that insects form a part of the traditional diets of at least 2 billion people, according to a study conducted by the Food and Agriculture Organization of the United Nations.
Across the foodservice lexicon, witnessing a brand “clean up” its menu is becoming commonplace. McDonald’s developed chicken nuggets parents can be proud of. Breakfast titan Denny’s transformed its pancakes into a “50 percent fluffier” edition made with real eggs and fresh buttermilk.
Sea Pact, an innovative alliance of seafood industry leaders, announced the opening of its request for grant proposals (RFP), the fifth time the group has opened up applications for worthwhile projects.
The cost of installing solar panels at Coasterra, which opened in San Diego last August, was through the (solar) roof, and it’s going to take eight to 10 years to see a return on the investment. Still, it was a really valuable decision, says David Cohn, president and founder of Cohn Restaurant Group, which owns the venue.
The Italian cultural heritage of local food sourcing—olives from your neighbor’s vines, cheese from cows or goats in your uncle’s pastures—is common among the country’s most decorated chefs and their dishes.
Name a chef who doesn’t source at least some fresh produce, meats, and other products from local, sustainable farmers and producers. As the fascination with fresh and local grows, it may be impossible to name such a chef.
Hands-on learning of sustainable farming, cooking with local ingredients and a commitment to recycling and composting are only a few of the hallmarks that distinguish recipients of this year’s CAFÉ/Kendall College Green Awards, which were presented on June 23 in Chicago at the 12th-annual Leadership Conference of the Center for the Advancement of Foodservice Education (CAFÉ).
This summer, Patagonia Provisions will release “Unbroken Ground,” a 25-minute film that explores the critical role food plays in finding solutions to the environmental crisis. Patagonia Provisions believes that the vast majority of food is produced using methods that reduce biodiversity, decimate soil, and contribute to climate change, and that food can—and should—be grown, harvested, and produced in ways that restore the land, water, wildlife, and human health.
With prime produce season here, restaurant operators should be thinking about the best ways to incorporate the latest produce trends into their menus.According to the Florida Fruit and Vegetable Association, fruits and vegetables will become more of a main attraction on restaurant dishes and will be infused with international flavors on plates moving forward.
It all begins with a phone call. While the path to purchasing and stocking a restaurant with fresh, seasonal product continues to evolve and gain complexity, sometimes it’s the simple, old-fashioned methods that work best.
Advocates across the U.S. are demonstrating at Olive Garden restaurants Thursday asking the chain and its parent company, Darden Restaurants, Inc., to improve food-sourcing and labor practices. The demonstrations are taking place in New York City, Washington, D.
The James Beard Foundation (JBF) will host its ninth Chefs Boot Camp for Policy and Changeon May 22 through May 24 in Montana. Fifteen chefs from across the country will gather at The Resort at Paws Ups in Greenough, Montana, to learn effective advocacy skills while exploring the multifaceted issues around food waste reduction.
Frisch’s Big Boy Restaurants is committed to finding operational methods that are both cost-effective, and environmentally conscious. The company announced several new initiatives that will help to reduce restaurant operating costs while also benefitting the environment.
It was during a trip to Spain that a lightbulb went off in the head of fishing enthusiast Sean Barrett. There should be a restaurant-supported fishery, he thought, that allows local fishermen to sell directly to local chefs.
There’s no question sourcing local is one of the nation’s hottest food trends. But that doesn’t mean you should do it just to be trendy. As a chef or restaurant owner, the decision to feature local and seasonal products, especially when it comes to proteins, has to be done for the right reasons and with the proper planning.