Recently released Ten Year Plan details the importance of having a long-term plan for restauranteurs to handle short-term crises.
Business
Starbucks Employees Want Their Actual—Not Metaphorical—Seat at the Table
Starbucks workers in Buffalo, NY are fighting to unionize.
True Cost Accounting to Drive “the Biggest Change in Farming Since the Industrial Revolution”
The global population consumes about US$9 trillion of food each year, but the external cost of that food is more than double that—US$19.8 trillion.
Major U.S. Grocery Stores Step Up to Save the Bees, But Are They Doing Enough?
Some of the largest U.S. grocery stores are stepping up and taking action to protect bees from toxic pesticides.
19 Refugee-Powered Culinary Programs
These visionary chefs and activists creating programs and spaces for refugees to fuel their futures and their communities.
New Report Finds Consumers Are Increasingly Prioritizing Sustainability
A growing number of consumers want to see businesses adopt more sustainable practices.
How Sun & Swell Ditched Plastic for Compostable Packaging
Sun & Swell is distributing their organic food products in 100 percent compostable packaging and reusable jars, one of the first companies to do this on a large scale.
Startups Looking to Change the Snack Industry with Planet-Forward Options
A new program is helping startup companies expand their business and promote healthy and environmentally-friendly snacks for the future.
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.
New on the Podcast: Jeff Dunn on the Food Industry, Carrots, and Going Plant-Based
For Bolthouse Farms CEO, Jeff Dunn, carrot-based products and other plant-powered meals are the next directions for the food industry.
A Veggie Burger Is Still a Burger, Says EU
Meat or not—the global meat substitute market is expected to rake in $8.1 billion by 2026.
