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Sustainability

Kent State University doubles its plant-based commitment

By Reyna Estrada on Feb. 27, 2024

The university has set a goal to have 30% of its meals be plant-based in both residential and retail operations by 2026.

Menu

Texas Christian University's latest dining pop-up aims to push students out of their comfort zone

 By Benita Gingerella on Feb. 26, 2024

When designing the menu for pasta concept Al Moro, Executive Culinary Director Mike Smith didn’t want to mimic the offerings commonly found at Italian casual dining restaurants.

Operations

Culinary competition challenges students to create vegetarian dishes

By Benita Gingerella on Feb. 26, 2024

Fourteen Texas high school culinary teams were challenged to create a vegetarian lunch entree as part of Aramark’s annual Culinary Star Competition.

Sustainability

James Beard Foundation launches campaign to speed federal action on climate change

By Patricia Cobe on Feb. 23, 2024

The chef-led initiative underscores climate impact on independent restaurants based on research from José Andrés’ Global Food Institute at The George Washington University.

Operations

School meal participation jumps in 5 states that implemented universal free meals

By Benita Gingerella on Feb. 23, 2024

A new report examined school meal participation in California, Maine, Massachusetts, Nevada and Vermont during the first school year the states implemented policies mandating healthy school meals for all.

Technology & Equipment

Here are the National Restaurant Association's 2024 Kitchen Innovation Awardees

By Patricia Cobe on Feb. 23, 2024

25 cutting-edge equipment products were singled out for advancements in sustainability, automation, safety and more. And yes, there are robots and AI in the mix.

Menu

IHOP hits the accelerator on menu innovation with chef Arthur Carl at the helm

By Patricia Cobe on Feb. 22, 2024

As VP of culinary at the chain, Carl is filling menu gaps by balancing creativity with value.

Sustainability

5 ways to go green at your next catered event

By Benita Gingerella on Feb. 22, 2024

Take a look at these sustainable ideas shared during Catersource + The Special Event last week in Austin, Texas.

Operations

Picadeli is bringing affordable, sustainable salad bar options to the on-site foodservice space

By Reyna Estrada on Feb. 21, 2024

Picadeli salad bars are popping up more and more in the on-site foodservice space. Here’s a look at how the salad bars offer sustainable, affordable products with minimal labor.

Operations

California school nutrition operators grapple with persistent labor shortages

By Benita Gingerella on Feb. 21, 2024

A new study reveals that California school nutrition programs are experiencing vacancy rates that are three times higher than that of U.S. public school teachers.

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