Daily Grill announced its new Simply 600 menu items at locations across Southern California, satisfying guests’ cravings for dishes packed with flavor, but not calories. The locally inspired menu f ...
On this day, October 1, 2015, meatless-Monday advocates get to step out of the box and celebrate how far vegetable-forward cuisine has come with the celebration of World Vegetarian Day. ...
Meatless Mondays began as a home-front initiative to conserve food during both world wars.
Chef Robert Irvine and Giant Food of Landover, Maryland, announced today that the Irvine’s new company of nutritionally improved food products will initially be available exclusively at Giant’s 168 ...
The 2015 Menus of Change Annual Report was released at the 3rd Annual Menus of Change Leadership Summit, held for the first time at the Hyde Park, New York, campus of The Culinary Instit ...
At Menus of Change, chefs, C-suite execs, nutritionists, and health policy experts alike preached a mission to imbue the foodservice industry with healthier menu options.
For the third year, more than 350 executives, experts, and innovators in food, foodservice, health and wellness, nutrition, and environmental science will come together for the Menus of Change lead ...
Chef Charles d’Ablaing is now featuring premium-priced cuts of beef under an exclusive arrangement with rancher Tim Hatfield, owner and operator of High Summit Ranch.
More than a dozen chefs from around the country will convene for the James Beard Foundation (JBF)’s seventh Chefs Boot Camp for Policy and Change at Glynwood in Cold Spring, New York, from June 7 t ...
USDA’s Food and Nutrition Service will join North Carolina State Agencies for Agriculture and MarketLink to host a Supplemental Nutrition Assistance Program (SNAP) Merchant Sign-up Day April 22. ...
