Inside a salad chain’s latest sustainability move: carbon labeling

Starting in September, Just Salad will list the carbon emissions of each item on its menu.


5 emerging food and beverage trends

The National Restaurant Association Show’s 2020 FABI Awards reveal the top products manufacturers have in store for foodservice operators.

The COVID-19 pandemic gave Executive Chef Nazim Khan an opportunity to nurture a veggie-forward concept.

For patients needing more protein and healthy fats, such as those who need to maintain healthy insulin levels, create a power bowl featuring brown rice, eggs, avocados and other plant-based ingredients.

Innovative menu items and activities spurred participation in a soon-to-be-annual plant-forward challenge.

With many diners focusing more on their health, combined with the “food as medicine” movement, it’s no surprise plant-based options, like beans, are multiplying on menus.

See which ingredients, flavors and culinary movements had the biggest impact this year.

See which topics readers couldn’t get enough of this year.

Canton Local School District has partnered with a rescued produce delivery service.

How one foodservice team is adapting to the dining preferences of baby boomer residents.

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