Sysco Corporation updated its online sustainability report, providing information on the company's economic, environmental, and social responsibility performance.
As consumers become more environmentally conscious restaurants are taking note and looking for better ways to reduce their carbon footprint.
Compass Group's Imperfectly Delicious Produce (IDP) program, developed in partnership with subsidiary Bon Appetit Management Company, launched in 2014 to fight food and water waste by "rescuing" or
The Culinary Institute of America’s Applied Food Studies (AFS) major debuted in January.
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
The GRACE Communications Foundation today launched its new Eat Well Guide, the largest online directory of sustainable food vendors in the country with 25,000 listings of restaurants, farms, farmer
Many of the themes at the Menus of Change conference have be
If last year’s Menus of Change emphasized a need to shift away from meat-based menus, this year’s conference extolled the business advantages associated with such a shift.
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