new concepts

Rocky Dunnam
Rocky Dunnam has made a difference at Bivins Foundations by creating a Chef Demo Day, organizing a culinary internship program and writing new menus.
eat lebanon valley college
At Lebanon Valley College in Annville, Pa., an academic initiative called E.A.T. is encouraging students to be more mindful of what they eat.
We educated students, parents and staff about local products and healthy eating. Vendors donated prizes to give to kids who filled out surveys for feedback on their products.
New initiative supplies students in need with four meals and snacks every Friday to help keep them fed over the weekend.

“TUG” robots at UC San Francisco Medical Center’s newest hospital take on a boring task—meal delivery.

Mark Freeman
Mark Freeman is taking Microsoft's foodservice to the next level by driving a from-scratch cooking philosophy, promoting the use of a cashless cashier system and pushing for an "ingredient...
Bruegger’s Bistro Burger
After testing two burgers as LTOs in two stores, Bruegger’s now is rolling them out systemwide (along with other grilled lunch sandwiches) over the first quarter of 2015.
Compass Group USA announced last month it would incorporate the four key principles of The Culinary Institute of America and the Harvard School of Public Health’s Menus of Change initiative into its...
sad student blackboard
According to Feeding America, a non-profit that serves a network of 200 food banks in the U.S. that distribute food to approximately 60,000 “feeding organizations,”one in seven Americans—46.5 million...
food waste trash
In the process, the pulp becomes a sterile biomass suitable for compost or is tilled directly into the soil. It is picked up by our certified organic CSA.

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