Food industry experts at the Menus of Change conference discussed the important role biodiversity plays in the future of food and what chefs and food companies can do to promote a more diverse range of foods.

Chefs, food companies and foodservice operators are continuing to nudge consumer food choices in a more healthful, sustainable direction, according to the 7th Menus of Change Annual Report.

McDonald's new flagship in Times Square, Ben & Jerry's possible foray into CBD ice cream and Sprout's expansion into N.J. were among this week's top stories.

Plant-based foods and beverages, technology solutions aimed at optimizing takeout and delivery, and edible alternatives to straws and utensils stood out on the show floor at the 2019 National Restaurant Association Show.

Hiring and retaining staffers is a top concern among restaurant operators, and tapping into underemployed populations offers a solution that can benefit restaurants, the overall industry and the communities it serves.

In a quest to cut down on packaging waste and the toll it takes on the planet, more foodservice and consumer packaged goods companies are beginning to consider reusable containers.

News that Ben & Jerry's will expand its brand beyond ice cream with the launch of Cookie Dough Chunks was this week's most-clicked food and beverage story.

A growing wave of tech companies are building hiring platforms designed to make it easier for operators and workers to fill open shifts.

As the number of restaurants in the US continues to climb and unemployment levels decline, operators are turning to several tactics to attract and retain employees.

Mars' new icon and logos, Frito-Lay's launch of new Doritos and Cheetos products, and Philadelphia's plan to ban cashless stores and restaurant's made this week's most-read list.