Farm to Italian Table
The Italian cultural heritage of local food sourcing—olives from your neighbor’s vines, cheese from cows or goats in your uncle’s pastures—is common among the country’s most decorated chefs and the
Sustainability
Green Thumbs in the Kitchen
Name a chef who doesn’t source at least some fresh produce, meats, and other products from local, sustainable farmers and producers.
CAFÉ Presents Green Awards to Santa Rosa Junior College and Triumph High School
Hands-on learning of sustainable farming, cooking with local ingredients and a commitment to recycling and composting are only a few of the hallmarks that distinguish recipients of this year’s CAFÉ
Patagonia Releases a Film on How Food Can Fix the World
This summer, Patagonia Provisions will release “Unbroken Ground,” a 25-minute film that explores the critical role food plays in finding solutions to the environmental crisis.
Produce Trends Highlight Food Safety, Unique Cuts, and International Flavors
With prime produce season here, restaurant operators should be thinking about the best ways to incorporate the latest produce trends into their menus.
Relationships Can Serve as the Foundation for Successful Local Sourcing
It all begins with a phone call.
More than 130,000 Call on Olive Garden to Adopt ‘Good Food’ Practices
Advocates across the U.S. are demonstrating at Olive Garden restaurants Thursday asking the chain and its parent company, Darden Restaurants, Inc., to improve food-sourcing and labor practices.
James Beard Foundation to Host Chef Symposium to Address Food Waste Reduction
The James Beard Foundation (JBF) will host its ninth Chefs Boot Camp for Policy and Changeon May 22 through May 24 in Montana.
Frisch's Big Boy to Save Money and Millions of Gallons of Water
Frisch’s Big Boy Restaurants is committed to finding operational methods that are both cost-effective, and environmentally conscious.
Selected by the Sea
It was during a trip to Spain that a lightbulb went off in the head of fishing enthusiast Sean Barrett.
