Organizations must consider actionable, easy to use solutions that they can introduce in their own kitchens to reduce food waste.
New Book Shows How To Build Resilient Restaurants
Recently released Ten Year Plan details the importance of having a long-term plan for restauranteurs to handle short-term crises.
Spanish Chef Introduces a Seagrass Grain to Help Solve Climate Crisis
Spanish Chef, Ángel León investigates the culinary prospects of a seagrass grain, which he believes can help fight climate change.
Asian Pacific Islander Voices: Books on Food and Culture
Food Tank’s book list centers Asian and Pacific Islander voices and showcases books on AAPI food and culture.
18 Chefs Promoting Biodiversity For a Healthier Planet
These chefs are using their kitchens to help preserve the world’s biodiversity.
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.
Mexican Restaurant Supporting Community Through Advocacy and a Soup Kitchen
La Morada is helping people affected by COVID-19 and other marginalized communities.
Indiana Restaurant Transforms Model to Help Workers and Feed Community
La Scala Italian Restaurant switched from a World Central Kitchen model into a CSA program to support the community.
Katherine Miller from the James Beard Foundation Talks COVID-19, the impact on restaurants, the future of food
“Nothing beats going out to a restaurant, I really look forward to the day that we’re all able to eat together again in some of our favorite places”
Restaurant Bringing Everyone to the Table Through Gastroadvocacy
A new restaurant in Washington D.C. aims to reinforce positive attitudes towards immigration through food and advocacy efforts.
Restaurant Welcomes Refugees With Free Culinary Program
Emma’s Torch works to empower refugees by establishing a culinary program that prepares them for jobs in the culinary industry.
New Burger Joint Is Celebrating Plant, Planet, and Plenty More
A new restaurant in Silver Spring, Maryland is offering customers a plant-based experience that connects eaters to the food system in a burger joint.
Chef’s Smart Recipes for Customers, Farmers and the Planet
Indian Chef Anahita Dhondy cooks with millets, providing people with an opportunity to discover how beneficial smart foods are for their health, farmers, and the planet.
Leah Chase, Ambassador of Creole Food and Activism, Dies at 96
The world is mourning the loss of icon Leah Chase, who brightened her community in ways beyond serving up classic Creole cuisine.
21 Chefs Bringing Foraged Ingredients to the Table
Chefs across the globe are turning to an ancient practice for many of their ingredients: foraging the landscapes around them. By searching for herbs, fruits, roots, petals, and more from the wild, these chefs not only create fresh, flavorful dishes, but can also champion sustainable practices, indigenous produce, and a sense of adventure.
Preserving Africa’s Cultural Heritage at the Dinner Table
Changing lifestyles and a reliance on imported food is eroding traditional cuisine in Ghana. Through food across the continent, this Ghanaian chef is celebrating and preserving Africa’s culinary heritage, one yassa, maboke, or fonio jollof at a time.
Seed-to-Farm-to-Table: Dan Barber Introduces His New Enterprise, Row 7
Ten years ago, Dan Barber was having a conversation in his kitchen with Michael Mazourek, a Cornell University seed breeder, about growing a more flavorful butternut squash. This collaboration is the starting point for Barber’s new company, Row 7, which will bring together chefs and seed breeders from around the country to develop new varieties of vegetables.
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.
