Our chief strategy & brand officer, Maisie Ganzler, joined leaders from influential animal welfare organizations to tour Perdue Farms’ improved chicken houses, a change Perdue is making in response to pressure from big corporate buyers
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Google’s Quest to Develop a “Plant-Based” Power Dish More Popular Than Meat
- News Fast Company
In an attempt to reduce the company’s carbon footprint, Google is making changes to the food it serves its employees: everything from blending burgers with mushrooms to a data-driven quest to create the most delicious vegan taco.
Artistic Eats
- News Unique Homes
Pairing fine arts with culinary arts is trending in American museums, resulting in some masterpieces on the plate.
30 Under 30-Something: Jennifer Takara
- News Foodservice Director
Meet Jennifer Takara, our regional manager of recruitment and safety in Northern California. Her top accomplishments include two years of injury-free opening weeks for new accounts.
30 Under 30-Something: Alyse Festenstein
- News Foodservice Director
Congrats to our former Fellow, Alyse Festenstein, who is now working as a sourcing coordinator. Her top accomplishments include increasing the share of food purchases at Emory University that qualify as local or sustainable by 15%.
8 Points of Interest That Will Make You Fall in Love With Los Angeles
- News Travel and Leisure
Afternoon tea purists will swoon for the spread at the Huntington Rose Garden Tea Room, which has three-tiered trays piled with salmon finger sandwiches, fresh-baked crumpets with Devonshire cream, and tiny tiramisu squares. The entire 207-acre estate is a knockout!
Food & Drink Spotlight: Fast Track
- News The Atlantan
After its mere two years on the town, Porsche Experience Center’s resident star eatery, Restaurant 356, is still giving Atlantans a reason to take their power lunches and weekend dinners down south.
DUC-ling Opening Offers Trial Run for Fall Food Service
- News Emory News Center
Take a look inside Emory’s new interim dining facility, now serving food for a variety of summer programs and gearing up to offer upwards of 3,600 meals per day when students flock back to campus this fall
Event Innovators 2017: Claire Cummings
- News BizBash
Waste Programs Manager Claire Cummings likes to tell people she handles everything and anything related to waste. “What I’m doing is enabling the company and our chefs to make better choices, take responsible actions, and make sure things get utilized to their fullest potential.”
Building a Lucrative Coffee Business
- News Food Management
Chef/Manager Ani Baghoomian shares how her unit is boosting coffee sales by serving knowledgeable customers who are increasingly interested in what they are drinking