Chef and food advocate Tom Colicchio talks about the future of the hospitality industry and the changing culture of restaurants and explains why the issue of food waste is “low hanging fruit.”
Through behavioral nudges and technology, a resort and entertainment company is working to cut plate waste in employee dining areas by 35 percent.
A study finds that many workers along the food chain experience elevated rates of suicide compared to the general population.
Boulder County’s new program helps restaurants to support regional regenerative farming.
Restaurant owners across the country already are mapping out how to include more outdoor dining at their businesses.
Tipped service workers are seeing a decline in tips and an increase in sexual harassment amid the pandemic, according to a new report.
Groups across the globe are finding innovative ways to recover and redistribute surplus food.
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
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.