When Starbucks launched its first corporate social responsibility report in 2002, its aspiration was to be recognized as much for its commitment to social responsibility as the quality of its coffe
While not technically a measure of healthfulness, transparency carries a perception of well-being for conscious consumers.
Every Friday, members of Starbucks Treasury and Facilities teams set aside time to watch video footage taken by a drone flying over a shimmering 260-acre construction site on what was formerly a de
Qdoba Mexican Eats and Jack in the Box restaurants announced their support of an industry-wide effort to improve the welfare of broiler chickens.
Project Juice, California’s esteemed organic cold-pressed juice and clean eating company, proudly aims to change public perception surrounding an emerging food category—ugly produce—through the lau
Burger King joined Chipotle, Panera Bread, and Quiznos in an initiative to improve its poultry welfare standards through a collaboration with nonprofit Mercy for Animals.
Farmer Boys Restaurants, the brand known for cooked-to-order breakfast, burgers and more, announced it completed its transition to cage-free California eggs across its 89 locations in just under on
These merging plant-based food trends could have an enormous impact on the limited-service industry.
Slapfish will open its newest location in Lehi. The first location in Utah is slated to open its doors at 3320 N.
Asian Box continues its commitment to quality with the addition of sustainable rice and seafood products from Northern California–based Rue & Forsman Ranch and Passmore Ranch.
Quiznos, one of North America's premier quick-service restaurant chains and pioneer of the toasted sub, announced plans to align its supply chain with Global Animal Partnership (GAP) standards in t
Like Madonna, Cher, Beyoncé, and countless others before them, the Good Food Guys realized that, sometimes, one name is simply all you need.
Pret A Manger, a popular restaurant chain with more than 70 locations in the U.S., has committed to landmark improvements for the welfare of chickens raised for its food operations.
Wendy's announced its partnership with the U.S. Roundtable for Sustainable Beef and a commitment to advancing sustainability efforts throughout the U.S. beef value chain.
Subway became the latest member of the International Pole & Line Foundation (IPNLF), the non-profit association that is committed to developing and supporting responsible one-by-one tuna fisher
B Corp and Benefit Companies redefine what it means to be profitable.
Veggie Grill announced the completion of a round of equity funding.
It can be difficult for some Americans and people around the globe to grasp the immediate dangers of climate change.
Three childhood friends with no culinary background introduce the Midwest to build-your-own-sushi rolls.
Long John Silver’s this week debuted a new campaign designed to broaden the brand’s conversation with current and future customers using a variety of online channels.
After a decade perfecting its operation, this California fast casual 2.0 brand is ready to shake up the better-sandwich scene.
As Americans take notice of increasingly strained global food resources, new research from Mintel reveals that 80 percent of U.S.
Better Brands is introducing Upbeet, its new fast-casual restaurant brand serving fresh, customizable food made with local and organic ingredients in a West Coast-inspired environment.
Modern Market will open its first D.C. metro location in mid-August at 4930 Elm St. at Bethesda Row.
From swapping out fluorescents for LED lights to installing solar panels, energy-efficient upgrades can help brands save money.
How Adam Eskin is planting the seeds for a supply chain revolution.
At The Culinary Institute of America, pop-up restaurant Pangea serves as the school’s whiteboard for the vegetable revolution.
Tuesday’s opening session of the Menus of Change leadership summit, held at The Culinary Institute of America’s Hyde Park campus in upstate New York, touched on a variety of topics, eve
Family farms are disappearing, even as restaurants look to source better ingredients. Can agriculture and foodservice help save each other?
How two Seattle social entrepreneurs plan to change the way Americans eat through sandwiches.