New Orleans restaurateur and celebrity chef John Besh has resigned from the Besh Restaurant Group after allegations of sexual harassment across several of his restaurants.
This bill claims that plant-based products labeled as milk are misleading to consumers and plant-based milk, cheese, and yogurt imitations do not provide the same nutrition content as genuine dairy products.
The Foundation for New York’s Strongest is launching a micro-grant program to help reduce the 650,000 tons of food waste generated by businesses in New York City each year.
“If we want to continue to develop as a society, we need to be more resourceful and conscious of the resources we use and to use them in a more sustainable way,” says Justin Kamine, Co-Founder and Partner of KDC Ag.
“We are committed to providing our consumers with food choices that meet their nutrition, well-being, and lifestyle needs,” says Ed Carolan, President of Campbell Fresh.
Food+City is accepting applications for innovative food supply chain solution competition, connecting early-stage business startups with investors. Applications must include a process, product, service, or technology that focuses on the system of getting food from the farm to the table.
Advocates say there are many reasons turning citrus into saisons and sourdough into session IPAs could make a major contribution to both reducing and raising awareness of food waste.
It’s become normal to talk about people as consumers in relation to food. But a new report from UK-based organizations the New Citizenship Project and the Food Ethics Council argues this language and its associated ideas create a fundamental barrier to the change we need.
African Chefs who will participate in NYC African Restaurant week discuss their upbringing, influences on their cuisine, and how they address sustainability.
Grow Dat Youth Farm promotes youth leadership, food justice, and sustainability.