Everyone has a role to play in addressing food loss and waste, say experts at the U.N. Climate Change Conference.
Voters In Portland, ME will decide whether to eliminate the subminimum wage for tipped workers and raise wages across the foodservice industry.
Guided by support and training, chefs are pushing for better policies that will help themselves, their industry, and food systems as a whole.
At the Future of Food @ SXSW Andrew Zimmern discusses the future of the restaurant industry, the need for greater collaboration, and why the best metaphor for the food system is a Mobius strip.
Through behavioral nudges and technology, a resort and entertainment company is working to cut plate waste in employee dining areas by 35 percent.
Food Tank and Hunter College NYC Food Policy Center recently hosted The Impact of COVID-19 on Restaurants. Watch the full event now and learn from some of the top chefs as they discuss the ways the pandemic is impacting the restaurant industry.
The climate crisis threatens restaurants and the livelihood of workers. The time is now to reconsider our diets and the impact that consumers’ eating habits have on the planet.
“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”
The pledge calls on the hospitality sector to adopt waste-saving and efficient food production practices powered by new technologies.