While #MeToo unveils a history of sexual assault and misconduct in restaurants, female foragers feel varying effects in their workplaces: outside, in the woods.
Chefs Serve Hospital Food That’s Better for Patients, Employees—and the Planet
While chefs have been a driving force improving school food for a long time, now they’re also stepping in to transform hospital kitchens, bringing with them expertise in healthy menu planning and fresh food sourcing.
Culture of Harassment Rife in Restaurant Industry
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.
Certified Master Chef Tom Griffiths on Culinary Trends
Chef Tom Griffiths, Vice President of Campbell’s Culinary & Baking Institute, discusses his role and responsibilities leading more than 20 highly-trained chefs, bakers, and culinary professionals.
Anthony Bourdain Joins the Fight Against Food Waste
Anthony Bourdain partners with other chefs and food leaders to explore potential ways to help solve the food waste problem in his new documentary “WASTED! The Story of Food Waste.”
New Rating System Will Measure Restaurant Sustainability
The Good Food 100 Restaurants list, which rolls out in June 2017, will measure sustainable practices at restaurants and award ratings based on the results.
