Sustainable Business

Nate Mook, CEO of World Central Kitchen Talks #ChefsForAmerica

Nate Mook talks restaurants serving meals to people in need during COVID-19.

New on The Podcast: Chefs Amy Sins And Erik Bruner-Yang on Food And Community Relief Efforts

On “Food Talk”, Dani talks with chefs Amy Sins and Erik Bruner-Yang. They discuss their unique business models and inspiration, as well as their efforts to provide food and community relief efforts during coronavirus.

Entrepreneur Rachel Krupa on Supporting Sustainable Businesses

Rachel Krupa discusses how food and agriculture markets are responding to COVID-19.

30+ Restaurants Giving Back To Their Communities With Free Meals and Groceries During COVID-19

To respond to COVID-19, restaurants have gotten creative and transformed into community kitchens. Here’s a running list of restaurants around the U.S. that have begun donating meals, selling groceries, and assembling meal kits.

Locally-owned D.C. Restaurant Adopts CSA Model

D.C. restaurants sell CSA boxes as a way to adapt to COVID-19 restrictions and support farmers, their community, and their staff.

New Entrepreneurship Initiative Helps Empower Women Farmers in the Philippines

Value-added products of coconut processing provide a critical source of income for women farmers and their families.

How Winnow is Using Artificial Intelligence to Help Kitchens End Food Waste

Winnow’s artificial intelligence system, Winnow Vision, is using machine learning to give chefs tools to reduce food waste in their kitchens. Winnow CIO Peter Krebs talks with Food Tank about the economic and environmental potential of using AI to cut food waste.

The Ellen MacArthur Foundation Releases New Tool to Measure Businesses’ Circularity

A new tool developed by the Ellen MacArthur Foundation measures business’ circularity, helping them reduce waste and become more sustainable.

Liz Neumark Talks Teaching Healthy Habits to Kids, COVID-19

“Our waiters who at this time last year were at black tie galas, are now delivering food to a very different slice of New York”

Chef Steven Satterfield And Miller Union Respond to COVID-19

“It’s kind of like going through a grieving process, I would imagine. Because our restaurants are our second homes.”