The National Restaurant Association released its second annual sustainability report, which examines environmental trends and initiatives within the restaurant industry such as food waste reduction
Chicago's Green City Market will host top chefs from around the country when it opens for the 17th season May 2.
More restaurants are going green as consumers focus on sustainability, and experts say this is perhaps more important for full-serves than any other restaurant segment.
American consumers are enjoying increasingly more opportunities to buy food directly from farmers, and state and federal agriculture departments are working together to increase SNAP (Supplemental
The National Restaurant Association announced the recipients of the 2015 Kitchen Innovations Awards, which honor equipment and technologies that increase productivity for back of the house operatio
In his formative years as a chef, Conor Hanlon didn’t think too much beyond the kitchen.
A leading sustainable seafood certification program has revised its requirements for seafood suppliers, processors, and vendors.
The Kendall College School of Culinary Arts and the Center for the Advancement of Foodservice Education (CAFÉ) are accepting applications for the 2015 CAFÉ/Kendall College Green Award.
Twenty chefs from around the world are set to publicly announce their commitment to Oceana’s global campaign, "Save the Oceans: Feed the World."
After four years fostering a loyal following at his Milwaukee Avenue butcher shop, Rob Levitt of Chicago’s The Butcher & Larder partners with Local Foods to further impact the sustainable food