Restaurant kitchens are like air traffic control centers, with food products, ingredients, and fresh foods coming in every day.
The same family dines at Haute Enchilada Café every night but never picks up the check. And that’s fine with chef/owner Kim Solano because this family pays its way by keeping rodents at bay. ...
Trout from Idaho. Bison from Wyoming and North Dakota. Beef, goat cheese, and ice cream from Montana.
Just in time for Earth Day, Firebirds Wood Fired Grill is expanding its sustainability efforts to include wine cork and crayon recycling programs.
Butterball Foodservice continues to set high standards for animal care and well-being.
S&D Coffee & Tea has announced its participation in the “Sourcing Sustainable Coffee” Collective Action Network, part of the Sustainable Coffee Challenge.
As you likely know, food waste is becoming a bigger problem in the U.S. According to World Food Day, 30 to 40 percent of the food supply in North America is wasted.
Compass Group USA announced a commitment to reduce 25 percent of its food waste by 2020 from a 2016 baseline.
When El Pinto Restaurant Farm decided to create an egg production program at its Albuquerque, New Mexico, location, sustainability already fit in with the restaurant’s ethos.
The U.S. Department of Defense (DoD) awarded $80 million to a national public-private partnership in which The Culinary Institute of America is a collaborating member.