Sustainability

Foraging for Cocktail Ingredients

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.

Lessons In Leftovers

In June, five of the top Bay Area chefs collaborated on a “Waste Not, Want Not” dinner, held at The Perennial in San Francisco.

NYC's Kellari Taverna Partners with Monterey Bay Aquarium

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

Survey: Americans Don't Know How Much Food They Waste

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.

Texas Chef Marcus Paslay is a Food Purist

There aren’t many chefs I’d send into my grandmother’s kitchen, but Marcus Paslay is one she would have loved. That’s because they’d see eye to eye on what it means to be cooking from scratch.

Markon's Chef Summit Brings Together Chefs to Focus on Sourcing and Innovation

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

Is the Grain Left Over from Brewing Really Spent?

It started out as a simple curiosity.

Woods Hill Table Makes Good on the Farm-to-Table Promise

Kristin Canty planned to open a small diner in her hometown of Concord, Massachusetts, one of those New England towns where the farms historically outnumber the restaurants.

On The Border Mexican Grill Commits to Cage-Free Eggs

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.