The Foodservice industry might employ the most minorities, but that diversity is not reaching the top ranks in the kitchen. In particular, the strong focus on the European system has caused a lack of representation of culinary traditions from other parts of the world. Grace Chung analyzes how there is heavy cultural bias towards cooking in the French style among restaurateurs and how the culinary curriculum as a whole disregards the traditions and importance of other global cuisines.
Read MoreCOVID-19 has given us enough on our plates. But what about people who don’t have enough food on theirs to face it? The risk of food insecurity is higher among low-income populations in communities known as food deserts. In addition to these socioeconomic factors, food apartheid causes significant public health problems. In this two part article series, Summer Journalism Fellow Charlotte Ehlers draws connections between food insecurity, its related underlying public health issues, and higher rates of COVID-19 in affected communities.
Read MoreGreg Steltenpohl, founder and CEO of Califia Farms, explains how his interest in “the integration of people and environment” drives his long-term commitment to creating products that promote better health. He also shares how Califia has strengthened its brand by maintaining its pledge to produce with completely vegan ingredients, aligning products with its brand values, and carefully considering the archetypes of its products. In addition, Greg predicts whether we’ll see more people commit to a plant-centric diet in the near future.
Read MoreReflecting on his experiences growing up in an agricultural family and studying renewable energy in grad school, Nick Halla shares his thoughts on the success and expansion of the Impossible Burger, how consumers can push the food industry to become more environmentally friendly, and Impossible Foods’s mission to help people around the world access better food with lower environmental impact.
Read MoreLab grown burgers, 3D-printed food, and food substitutes represent the modern-day food revolution.
Read MoreThe food and beverage industry is changing as large companies, faced with societal and governmental pressure, are restructuring their CSR strategies.
Read MoreBoba. Pearl Milk Tea. Bubble Tea. But no matter what you call it, this sweet, delectable drink has, since its creation, captured the hearts and stomachs of people all across the world.
Read MoreOne US industry is seeking to work around and even combat these challenges to agriculture and aquaculture: seaweed.
Read MoreThe problem of food scarcity is prevalent and persistent, despite global publicity and awareness campaigns illuminating the issue at hand.
Read MoreThe team, led by Katherine Sizov and Reginald Lamaute, has created a biosensor that can accurately predict when apples in storage rooms have become ripe.
Read MoreBusiness Today sat down to interview Max Lugavere, media personality and leading voice in health science, to provide context behind why he wrote this book as well as how a simple two-week diet plan can improve your life for years to come.
Read MoreWhat does it actually mean for a crop to be genetically modified and where does the concern come from?
Read MoreA glimpse into the world of only drinking Soylent for a month and edible insects - from someone who has tried it.
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