Beer that reflects environmental concerns and social awareness is gaining traction.Sustainable initiatives have applicability for breweries as well as for their restaurant customers. “Restaurants are trying to connect people better with their food.
Sysco Corporation updated its online sustainability report, providing information on the company's economic, environmental, and social responsibility performance. The report, titled "Delivering on Our Commitments," outlines Sysco's strategic approach to sustainability in its three focus areas of food, operations, and community.
As consumers become more environmentally conscious restaurants are taking note and looking for better ways to reduce their carbon footprint. Many restaurants are doing this by placing increased focus on drinking water, and specifically by eliminating traditional bottled water from the menu, which sends a message to consumers that the restaurant is clamping down on unsustainable practices.
Juan Acosta is the executive chef at the Motion Picture & Television Fund, a retirement community assisting former members of the entertainment industry, including three restaurants that offer a full-service experience to residents at dinner.
Compass Group's Imperfectly Delicious Produce (IDP) program, developed in partnership with subsidiary Bon Appetit Management Company, launched in 2014 to fight food and water waste by "rescuing" or purchasing imperfect fruits and vegetables from growers and distributors—produce that might have languished in fields or been sent to composting or a landfill simply for not meeting an artificial standard of attractiveness.
The Culinary Institute of America’s Applied Food Studies (AFS) major debuted in January. This new program provides a broad and interdisciplinary perspective on the complex and interrelated issues in the food world today.
The 2015 Menus of Change Annual Report was released at the 3rd Annual Menus of Change Leadership Summit, held for the first time at the Hyde Park, New York, campus of The Culinary Institute of America (CIA), which presents the initiative in partnership with Harvard T.
The GRACE Communications Foundation today launched its new Eat Well Guide, the largest online directory of sustainable food vendors in the country with 25,000 listings of restaurants, farms, farmers’ markets, food co-ops, and more across the U.
Many of the themes at the Menus of Change conference have been obvious issues for the restaurant industry, including antibiotic-treated protein, sustainable agriculture, and more nutritious plates among others.
If last year’s Menus of Change emphasized a need to shift away from meat-based menus, this year’s conference extolled the business advantages associated with such a shift.“In America, we are much better at capitalism than prohibition,” said Culinary Institute of America (CIA) president Tim Ryan in his welcome address.
For the third year, more than 350 executives, experts, and innovators in food, foodservice, health and wellness, nutrition, and environmental science will come together for the Menus of Change leadership summit, which is co-presented by The Culinary Institute of America (CIA) and Harvard T.
Chef Charles d’Ablaing is now featuring premium-priced cuts of beef under an exclusive arrangement with rancher Tim Hatfield, owner and operator of High Summit Ranch. The cuts are from hormone- and antibiotic-free, naturally raised Angus beef and offered as an alternative to the wet-aged USDA Prime beef tenderloin and Kansas City strip steak featured on the Chaz regular menu.
The Tiny Diner and their partners were selected as a winner in the Sustainable Business category at the 2015 Environmental Initiative Awards. This annual program honors innovative projects that have achieved extraordinary environmental results by harnessing the power of partnership.
More than a dozen chefs from around the country will convene for the James Beard Foundation (JBF)’s seventh Chefs Boot Camp for Policy and Change at Glynwood in Cold Spring, New York, from June 7 through June 9.
Michael Muyzk, president of Bronx-based Baldor Speciality Foods, has spent his fair share of time in the kitchen organizing ingredient lists with pen and paper and picking up the phone to talk with suppliers since graduating from The Culinary Institute of America 35 years ago.