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Top stories summarized by our editors
8/13/2020

Join us for this session where we will break down some basic facts about how the foods you eat play a role in securing a healthy immune system. We will look at what we know -- and what we don't yet know -- about positive health impacts of specific foods versus dietary patterns. Watch the session.

Featuring:

• Chavanne Hanson, MPH, RD (food choice architecture and nutrition manager, Google Food; vice chair, Menus of Change Business Leadership Council)
• Wafaie Fawzi (professor of nutrition, epidemiology and global health, Harvard T.H. Chan School of Public Health)
• Eric Rimm, ScD (professor of epidemiology and nutrition, Harvard T.H. Chan School of Public Health)
• Robert McCormick '98 (brand chef, True Food Kitchen)

Full Story:
youtube.com
8/13/2020

How should a university design its sustainability platform, goals and strategies to include food and the impacts -- and potential leadership -- of its campus dining operations? In this session, we'll hear how Harvard University pursued this challenge, ask how students and faculty were involved in the process, and check in on the results so far. Watch the session.

Featuring:

• Eliza Barclay (health and science editor, Vox)
• David Havelick (sustainability manager, office for sustainability, Harvard University)
• Walter Willett, MD, DrPH (professor and past chairman, Department of Nutrition, Harvard T.H. Chan School of Public Health; chair, Menus of Change Scientific & Technical Advisory Council; co-chair, EAT-Lancet Commission)

Full Story:
youtube.com
8/13/2020

This year, the CIA-FSR Plant-Forward Watch List honors those multi-unit, high-volume restaurant groups in the full-service category that are leading as part of the plant-forward vanguard. Join us to hear from a standout panel of a few of the list's honorees, led by FSR editor Nicole Duncan, about how they deliver the indulgence, deliciousness and spectrum of options that diners expect from their favorite, full-service restaurant brands. Watch the session.

Featuring:

• Nicole Duncan (editor, FSR Magazine)
• Robert McCormick '98 (brand chef, True Food Kitchen)
• Michael Dean (chief operating officer, JINYA Ramen Bar)

Full Story:
youtube.com
8/13/2020

What's the best way to introduce a plant-forward menu initiative in a non-commercial setting in order to maximize organizational engagement and outcomes? How do customers react when meat starts to take less of a starring role, and more of a supporting -- or "sometimes" -- role in menus? Watch the session.

Featuring:

• Sarah Schutzberger, RD, CSO (director of health and sustainability programs, Strategic Initiatives Group, CIA)
• Rob Morasco, CEC (senior director of culinary development, Sodexo)
• Terri Brownlee, MPH, RD (director of nutrition and wellness, Bon Appetit Management Company)
• Paul Basciano (vice president of culinary, Elior North America)

Full Story:
youtube.com
8/13/2020

Chefs in New Jersey are taking advantage of tomato season with a range of tomato dishes, including salads, pastas and tartines. At Osteria Crescendo, chef Robbie Felice highlights the sweetness of Sungold tomatoes in a simple dish of chitarra pasta and clams seasoned with chili and Opal basil.

Full Story:
New Jersey Monthly
8/13/2020

Ireland-based agtech startup MagGrow has raised roughly $7.1 million in a Series A funding round led by Astanor Ventures. MagGrow is developing technology to help farmers spray crops more accurately and reduce the number of pesticides needed.

Full Story:
Ag Funder News
8/13/2020

The pandemic has highlighted the deficiencies of companies' mentoring programs for women, and such initiatives have become increasingly important as the pandemic takes a disproportionate toll on women. Programs "shouldn't just be about having a checkbox for anyone who wants to participate, but rather much more focused mentoring, messaging and resources for different groups of women who face different types of challenges in the workplace," says Chronus CEO Seena Mortazavi.

8/13/2020

Political scientist Dr. Melanye Price outlines how the selection of Kamala Harris as Joe Biden's vice-presidential running mate was made possible by the political labor of Black women who came before her and the grassroots movement of women in the Black community. "Ms. Harris' selection represents a major step forward in Black women's political ascendance and not a single victory," Dr. Price writes.

8/13/2020

Fast-casual Qdoba Mexican Eats has launched the Signature Eats menu with dishes designed by chef Katy Velazquez.
The new menu items, including Street-Style Chicken Tacos, Steak Fajita Quesadillas and Impossible Fajita Bowls, will be made according to the chef's recipes, in contrast to the chain's signature customizable dishes.

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Qdoba Mexican Eats
8/13/2020

Michelin-starred chef Noah Sandoval recently turned his talents to pizza in partnership with restaurateur Bruce Finkelman. The pandemic spurred the pair to create walk-up concept Pizza Friendly Pizza, one of a growing number of new concepts in Chicago aimed at feeding demand for off-premises dining.

More Summaries:
Bruce Finkelman