Restaurants can take several steps to prevent sexual harassment in the workplace, starting with establishing a zero-tolerance policy that's clearly outlined in the handbook and discussed during orientation, says Michele Lange, training director for Habit Restaurants. Management training and a channel for anonymous reporting are also useful.
Competitive value menus and consumer demand for experiences are among the trends expected to heat up in the quickserve segment next year. Indulgent dishes made with healthy and local ingredients will arise as a compromise for diners who want to feel better about treating themselves, says New England Consulting Group CEO Gary Stibel.
Mastercard, Discover and American Express have all announced plans moving toward eliminating signature authentication at the point of sale, with Visa remaining quiet on the issue. Eliminating signature authentication would be especially beneficial in the food retail sector, where quicker checkouts would make a big difference, said Hannah Walker, FMI's senior director of technology and nutrition policy.
School officials in an Arkansas district have started the Every Kid Every Day program to help ensure all students receive the same meal, regardless of meal debt. The effort includes seeking donations from the public and selling T-shirts, pullovers and other items to help raise money.
Educators, volunteers and some students at a Minnesota school are working to close the food-insecurity gap on the weekends. The Wildcat Backpack Program launched this year and provides nonperishable snacks to students.
A UK study in the Archives of Disease in Childhood showed that youths who ate one or more takeout meals weekly had significantly increased LDL cholesterol, total cholesterol, fat mass index and sum of skinfolds -- which are risk markers for chronic diseases -- compared with peers who ate fewer or didn't eat takeout meals. The findings also showed significantly more frequent takeout meal consumption among boys and those from lower socioeconomic groups.
The US Department of Agriculture is inviting public comment on "food crediting," which determines how food items fit into a meal under the National School Lunch Program and other federal child nutrition programs. Feb. 12 is the deadline for comments, the USDA says.
Neuro-nutrition will increasingly gain traction as consumers seek specific food and beverage formulations to maintain optimum brain health, predicts Supermarket Guru Phil Lempert in his analysis of 2018 trends. "We have moved from heart health to bone health to gut health and now brain health," he said.
DanoneWave this year became a B-Corporation, giving it legal protection to seek goals beyond mere sales and profits. "I'm a true and strong believer that being a 'big food company' doesn't have a negative connotation but a positive one," said CEO Mariano Lozano. "We have the power to move the needle."
Trappistine Quality Candy produces between 50,000 and 60,000 boxes of candy annually, with 10-12 nuns working each day to handle everything from production and order-taking to shipping. The company started when nuns began making candy in the Mass. monastery's basement in 1956.