How Chef Chris Aquilino is making strides in sustainable menu development

Aquilino, the director of culinary development at Elior North America, focuses his cooking philosophy on people, food and the planet.


The Farm at Trinity Health returns for its 10th year

The produce subscription program aims to expand access to fresh, locally sourced food.

Tyson Ventures is inviting upcycling startups to pitch at its Demo Day. Selected applicants may be given the opportunity to partner with Tyson.

Researchers from the university's Mitchell Center for Sustainability Solutions will conduct waste audits at four elementary schools as part of a pilot.

From labor-saving tech to cuisine with authenticity, here’s what’s top of mind in college foodservice.

The food distributor has committed to reducing its Scope 1 and 2 greenhouse gas emissions by 32.5% by 2032.

The program aims to empower diners to make informed choices about the food they consume.

Panelists at the North American Association of Food Equipment Manufacturers' 2023 conference provided some insights.

The airline’s transition to paper cups will eliminate its use of more than 55 million plastic cups annually.

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