Wisconsin Chef Launches 40 Acres and a Mule Project

Wisconsin chef Adrian Lipscombe has launched the 40 Acres and a Mule Project as a way to preserve black foodways. Supported by a robust GoFundMe campaign that, as of press-time, raised $111,499 of its $250,000 goal from 1,400 donors, Lipscombe plans to use the funds to purchase land to guarantee farm-to-table resources for the foodRead More

Les Dames d’Escoffier International Founder Dies at 96

Carol Brock, food journalist, philanthropist, and founder of Les Dames d’Escoffier International has died. She was 96. During her seven-decade culinary career, Brock championed women in food, beverage, and hospitality industries. She founded LDEI’s inaugural New York City chapter in 1976. Under her leadership LDEI has formed 45 chapters with over 2,400 members worldwide. “AtRead More

James Beard Foundation Employees Demand Change

A group of anonymous James Beard Foundation employees sent a letter to senior leadership demanding change within the foundation, reports Eater. The group identifies itself as having dedicated “years of their lives to the work of the James Beard Foundation despite pay disparity, inadequate benefits, long hours, and challenging working conditions,” according to a letterRead More

Zuul Secures Funds to Operate NYC Ghost Kitchens

Zuul, a company that supports restaurants with operational and strategic services, has secured $9 million in funding to operate ghost kitchens throughout New York City. Zuul’s kitchens are optimized for delivery-only operations, enabling brands to expand without investing in real estate and front-of-house operating overhead. “By raising this additional capital, Zuul can continue to playRead More

Consortium Seeks to Rethink Single-Use Plastic Bag

Retailers like CVS Health, Target, Walmart, Kroger, and Walgreens have joined forces alongside Closed Loop Partners and its Center for the Circular Economy to launch the Consortium to Reinvent the Retail Bag. The consortium is a cross-industry collaboration to implement new systems that serve the function of the single-use plastic retail bag. To identify new,Read More

Global Flavors of Mexico, Morocco Gain Popularity

The regional flavors of Mexico, Japan, and Morocco are becoming increasingly popular among consumers, according to research from Dawn Foods, reports Food Business News. Millennials, U.S. Latinos, single people, and European consumers in particular are seeking new flavors and food experiences, said Sarah Hickey, senior director, insights and market research at Dawn Foods. Other trendsRead More

AIB International Introduces Pandemic Prepared Certification

AIB International has launched the Pandemic Prepared Certification, the first certification of its kind. The certification provides assurance for the food and beverage supply chain, as well as consumers, that companies are committed to establishing and maintaining best practices, according to AIB. The certification centers around five areas in which operations will need to demonstrateRead More

Union Square Hospitality Group Ends No Tipping Policy

Union Square Hospitality Group will abandon its “Hospitality Included” policy at its restaurants that are reopening for outdoor dining, reports The New York Times. The policy, which eliminates tips in favor of a consistent hourly wage, was first announced five years ago, when founder Danny Meyer said the company would eliminate tipping. In an interview, MeyerRead More

SFA Voices Opposition to New Retaliatory Tariffs

The Specialty Food Association has submitted comments in a letter to the United States Trade Representative opposing additional retaliatory tariffs as part of the enforcement of U.S. WTO rights in the aircraft dispute between the U.S. and the E.U. The USTR is looking to either increase to 100 percent the existing tariffs and/or put tariffsRead More

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