Sustainability

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.

Butchery Skills Can Provide the Base for Going Local

There’s no question sourcing local is one of the nation’s hottest food trends. But that doesn’t mean you should do it just to be trendy.

American Seafood Coast Guard Takes a Stand for Domestic Seafood

The Louisiana Seafood Promotion and Marketing Board encourages everyone to know better, eat better through The American Seafood Coast Guard, an initiative educating consumers about the benefit of d