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