Business

Chefs Discuss Lasting Changes to Restaurants Thanks to COVID-19

Restaurant owners across the country already are mapping out how to include more outdoor dining at their businesses.

COVID-19 Spurs Demand in the Frozen Food Industry

Supply chains are adapting to the growing demand for frozen foods that are shelf stable and nutritious.

A Chef is Reviving the Ozarks Through Food

Chef Rob Connoley is trying to tell a more complete story of the Ozarks with his research and restaurant.

S2G creates new US$100 Million S2G Oceans Fund

Seed 2 Growth (S2G) Ventures, an impact investing firm, launched a new fund to restore ocean health. Named S2G Oceans, the fund intends to address damage caused by climate change.

Liberation Ice Cream: kubé Brings Justice to People and Food

kubé is rebuilding a more inclusive regenerative economy through their plant-based coconut ice cream.

Allégorie Reimagines Fashion Through Discarded Fruits and Ethical Values

After learning about animals’ unethical treatment for bag production in the fashion industry, co-founders Heather Jiang and Jen You created the fashion brand Allégorie.

Maryland Bans EPS Packaging in Food Service

With the EPA saying EPS packaging “can have serious impacts upon human health, wildlife, and aquatic environment, and the economy,” Maryland decides to ban foam packaging altogether

Not All Plant-Based Proteins Are Created Equal

On “Food Talk with Dani Nierenberg” Dan Curtin of Greenleaf Foods and Lightlife Foods discusses the growing demand for healthy plant-based products, the importance of consumer choice, and what it means to be a sustainable business.

Plastic-Free Cucumbers Reduce Plastic and Food Waste

Apeel’s plastic-free cucumbers are coming to Walmart to reduce plastic and food waste.

17 Organizations Helping Revive Restaurants

These organizations are working to revive restaurants for short and long-term success.