How to Create a Healthy Kids’ Menu That Keeps Everyone Happy
It’s time to say goodbye to sad, beige and unhealthy children’s menus: instead, restaurants and other food spaces should be helping new generations to build healthy and positive relationships with the food they eat. In this article, we speak to hospitality professionals and other experts on what makes a great kids’ menu.
Feed People Well: Chef’s Garden
Led by Chef Josiah Hernández, Chef’s Garden is our first Food Made Good certified restaurant in Puerto Rico. Seeking to elevate Caribbean cuisine through a fine dining experience focused on storytelling, the offering at Chef’s Garden is a fantastic example of how restaurants can feed people in ways that nourish, excite and restore. At the same time, Chef Josiah and his team are leading the way back to Puerto Rico’s roots, working with the archipelago’s rich variety of native ingredients and exploring heritage cooking methods to create a modern iteration of traditional cuisine.
How Cooking Schools are Supporting a Better Food Future
Cooking schools play valuable roles in communities, supporting better nutrition and empowering people to take control over how they eat. For the hospitality industry, they provide a means of passing down knowledge and skills to new generations of culinary creatives, working towards a future food system that feeds everyone well. In this article, we chat to businesses in our network about why we need cooking schools more than ever.
How Three Syrian Brothers Continue To Dominate Dubai’s Culinary Space
Orfali Bros Bistro has been named Best Restaurant in the Middle East & North Africa for three years running.
Raffles Sentosa Singapore: The Country’s First All-Villa Resort Designed By Yabu Pushelberg
Acclaimed Toronto-based design studio Yabu Pushelberg crafts a deeply immersive retreat where contemporary design, heritage, and nature seamlessly converge.
Is This The Future of Chocolate? Celleste Bio Is Revolutionizing Cocoa with Sustainable Tech
A food tech startup is tackling chocolate’s dirty little secret—deforestation and climate impact—by reinventing cocoa production through cell technology.
How Mould Is Shaping the Future of Food
Once a sign of spoilage, mould is now being harnessed by scientists to transform food waste into the next culinary breakthrough.
Consumers plan to tighten their restaurant spending this summer
New research from KPMG finds that most people plan to ‘recalibrate’ their budgets and cook at home.
Olympic champion Gabby Thomas draws parallels between restaurant industry, track and field
The gold medalist, who also works in public health, shared advice on facing challenging times.
How breakfast category executives prioritize brand integrity and value
Six executives from brands like IHOP and Cracker Barrel discussed the values of the breakfast category at the Restaurant Leadership Conference.
