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James Beard Foundation to Host Chef Symposium to Address Food Waste Reduction

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 to Save Money and Millions of Gallons of Water

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.

Selected by the Sea

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.

Butchery Skills Can Provide the Base for Going Local

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.

Getting to the Source of Local Supply

In some ways, the supply chain dust has settled. The purported merger between foodservice titans Sysco and US Foods never happened—at a reported cost of $693 million to the former—while local sourcing, food safety, food waste, labor shortages, and government regulations continue to dish out their share of sleepless nights to operators around the country.

Shoney’s Makes Commitment to Serve Only Cage-Free Eggs

Shoney’s, America’s Dinner Table since 1947, announced its commitment to serve 100 percent cage-free eggs in all of its restaurants by 2025. The announcement makes the All-American restaurant brand one of the first within the family casual dining segment to commit to only cage-free eggs.

Wild Alaska Halibut and Sablefish Harvest Seasons Open March 19

Alaska’s halibut and sablefish (black cod) harvest seasons open March 19. This means more access to delicious, freshly caught and frozen wild Alaska seafood. Alaska’s waters are home to over 95 percent of Pacific halibut and over 70 percent of sablefish harvested in the U.

Kendall College renews CAFÉ partnership

Kendall College announced a renewed partnership with the Center for the Advancement of Foodservice Education (CAFÉ) and sponsorship of the annual CAFÉ/Kendall College Green Award for an eighth consecutive year.

HMSHost Will Make Switch to Cage-Free Eggs

Global restaurateur HMSHost is going “cage-free” in its airport and motorway restaurants. As part of its ongoing commitment to strong corporate citizenship and placing emphasis on thoughtful environmental and animal welfare practices, HMSHost will move toward cage-free eggs at its more than 2,000 locations in airports and motorways across the U.

Crave Fishbar Becomes B-Corp Certified

Crave Fishbar, known for its commitment to having the highest quality sustainable seafood and responsible business practices, announced that it has officially become a Certified B Corporation. Crave Fishbar joins a prestigious group of over 1,500 companies from 42 countries and over 120 industries recognized as leaders in social and environmental standards who are redefining success in business.

Starting the Conversation about Food Waste

When the National Restaurant Association released its annual What’s Hot culinary forecast, it was no surprise to see locally sourced meats and seafood topping the list. For full-service operators, the farm-to-fork ethos isn’t so much a movement anymore; it’s a core reality of business practice—a way to keep pace and survive in the evolving ingredients-driven market.

Boston-Based Restaurant Group Travels Cross Country for Culinary Inspiration

Himmel Hospitality Group in Boston, known for its restaurants Grill 23 & Bar, Post 390, and Harvest, departed for its culinary road trip across the nation from Boston to California. On this epic road trip, the culinary team will travel across America’s backyard, exploring different regional cuisines and cooking techniques through collaborations with some of the nation’s best restaurants and chefs, as well as meeting with local purveyors, farmers, fishermen, and ranchers to better understand how they source their products.