Tyson Foods Makes Sustainability Progress
Tyson Foods released its 2018 sustainability report, demonstrating progress and increased transparency across key sustainability measures, including, farming practices, worker health and safety, hu ...
Sustainability
True Food Kitchen’s CEO Christine Barone Joins Sustainable Restaurant Group’s Board of Directors
Sustainable Restaurant Group (“SRG”) today announced the addition of Christine Barone, CEO of True Food Kitchen, to the company’s board of directors.
Why Your Restaurant Needs Employee Management Software
The hospitality industry faces some of the greatest challenges when it comes to time and attendance management for their employees.
Darden Announces Improvements to Animal Welfare Policy
Darden Restaurants, Inc.
DoorDash Introduces Kitchens Without Borders Initiative to Support Immigrant-Owned Restaurants
DoorDash today announced the launch of Kitchens Without Borders, a social impact initiative dedicated to supporting immigrant and refugee food business entrepreneurs.
Impossible Foods Boosts Sustainability Across Key Metrics
Impossible Foods publishes a comprehensive life cycle assessment on Impossible Burger 2.0, the food tech startup’s award-winning, plant-based meat.
US Foods Incorporates Organic Food into Spring Product Lineup
In an effort to introduce restaurant owners, operators, and diners to sustainable options, US Foods continues to develop its Serve Good product line.
Arc Cardinal Partners with Slow Food USA on Sustainability Efforts
Arc Cardinal, a North American leading tabletop supplier to the hospitality industry, announced its partnership with Slow Food USA, a movement creating change through good, clean and fair food for ...
San Diego’s Lionfish Restaurant Receives 2019 James Beard Smart Catch Leader Accolade
Clique Hospitality’s Lionfish, the modern restaurant located inside Pendry Hotel in the heart of San Diego’s famed Gaslamp Quarter, is proud to
Trim Food Waste, Trim the Bottom Line
At Denver-based chain Snooze, food waste reduction is a multipronged effort. There is only one trash bin in each kitchen with multiple compost bins posted at each workstation.
