Viewpoint: Tech advances in food delivery drive engagement, limit enviro impact

Feb 07, 2022

Technology-driven solutions are enabling on-demand food service options that engage consumers and deliver healthy, varied food choices in a safe, environmentally friendly manner.

5 tech things: Farmer’s Fridge fresh vending growing in hospitals, airports

Feb 02, 2022

This and robots doing hotel room service meal delivery at the Beijing Olympics are some of the tech-related developments you may have missed recently.

Viewpoint: 5 ways chefs can prioritize reducing food waste

Feb 02, 2022

Here are five tactics to be more waste-conscious in preventing food waste

Viewpoint: School nutrition director on why foodservice pros should learn about the red meat allergy aka Alpha Gal Syndrome, sooner rather than later

Jan 31, 2022

While most food industry workers are no strangers to food allergies, this emerging vulnerability is breaking all the rules. Amanda Warren, foodservice director at Staunton (Va.) schools, has been dealing with this yet-misunderstood syndrome on a...

College cafe finds workable ways to kick plastic and single-use packaging to the curb

Jan 28, 2022

Down with disposables! Bennington College’s student-managed Roz’s Café makes a carbon footprint-sized dent in the typical packaging waste that goes on in a coffee shop.

Ent Credit Union’s new HQ boasts premium dining amenities

Jan 26, 2022

A two-story cafeteria with seven serving stations designed and operated by contract firm Creative Dining Services and spectacular views of Pike’s Peak is a highlight of the benefits available to Ent staff coming onsite.

5 tech things: Levy launches tech innovation unit

Jan 26, 2022

This and the expansion of driverless truck experiments on Texas roads are some of the tech-related developments you may have missed recently.

New Loma Linda Health cafeteria a highlight of institution’s new tower complex

Jan 24, 2022

The cafeteria in Loma Linda University Health’s new Dennis & Carol Troesh Medical Campus boasts convenience and quality for both grab-and-goers and eat-on-premises guests.