Richard Woods hasn’t nixed many ingredients for use in his cocktails at the Duck & Waffle restaurant in London, England, but he drew the line at ants. At least initially: “I said.
Chefs are working toward zero-waste by repurposing food scraps into viable dishes.
New York City restaurant Kellari Taverna announced a formal partnership with the Monterey Bay Aquarium Seafood Watch program, committing to serve only seafood caught or farmed in ocean-friendly way
By some estimates, up to half of all the food produced on the planet—about 2 billion tons—is wasted before it ever reaches a human stomach.
Chef Marcus Paslay keeps his kitchen real, using whole, raw products to create truly scratch-made dishes.
Foodservice chefs across the country stepped out of their kitchens and into fields and packing facilities to learn about the produce they use, and collaborate on new ways to integrate produce on me
It started out as a simple curiosity.
Kristin Canty's Concord, Massachusetts, restaurant takes the popular narrative to new heights. It just took 250 acres of scenic farmland—and plenty of passion—to get it done.
On The Border Mexican Grill & Cantina, the world's largest Mexican casual dining brand, announced its commitment to switch 100 percent of the eggs in its supply chain to cage-free by 2025.
S&D Coffee & Tea and the Committee on Sustainability Assessment (COSA) have joined forces to broaden S&D’s sustainable sourcing program.