Our Partners
Ai Palette enables Food and Beverage companies to create consumer-winning products using Artificial Intelligence and Machine Learning. Ai Palette’s patented technology identifies food trends across 61B data points collated from 150+ data sources in real time, uncovering consumer drivers and motivations, and helping in creating product concepts that meet unmet consumer needs. Our Natural Language Processing algorithm can also understand 18 different languages including Asian languages, making it truly one of a kind. Headquartered in Singapore, and backed by notable ventures like SGInnovate, AgFunder, Pi Ventures, Anthill Ventures, and Exfinity Ventures, we are currently working closely with some of the world’s largest food companies, including Fortune 500 giants like Kelloggs’, Nestle, Olam etc.
Technomic Inc was founded as a management consulting firm in 1966. Since then, Technomic’s services have grown to encompass cloud-based B2B research tools, consumer and menu trend tracking and other leading strategic research and analytic capabilities, to prioritize and size business opportunities. Our clients include food manufacturers and distributors, restaurants, retailers and multiple other business verticals aligned with the food industry that are looking to make informed decisions to support their business growth.
Visit Technomic at www.technomic.com.
Since 2010, The Sustainable Restaurant Association (The SRA) has set the Standard for sustainable food and drink businesses, connecting businesses across the globe to accelerate change toward a hospitality sector that is socially progressive and environmentally restorative. We do this through the world’s largest sustainability certification tailored for the sector: Food Made Good (more details below), as well as through strategic partnerships with organisations like The World’s 50 Best, the UK’s National Restaurant Awards, WRAP, Beans is How, LIFE Climate Smart Chefs, San Pellegrino Young Chef, Flor de Caña and Bar World of Tomorrow, amongst others.
In 2023, we launched a new, improved version of the Food Made Good Standard. Supported by a more user-friendly platform and a new website to match, this updated Standard is now globally accessible, applicable and relevant, allowing restaurants anywhere in the world to sign up and assess their sustainability.
Created by The Sustainable Restaurant Association, the Food Made Good Standard is a global sustainability accreditation for the hospitality industry. The Standard is awarded to restaurants and other F&B businesses around the world that meet a set of rigorous, measurable criteria across three main focus areas: Sourcing, Society and Environment. The accreditation aims to encourage, support and recognise sustainability practices across the F&B industry worldwide.
The Food Made Good Standard takes a big-picture, holistic view of what sustainability should mean for the hospitality industry. Undertaking this work means a restaurant is not only minimising food waste, carbon emissions or water use, but also implementing sustainable sourcing policies, designing menus that are good for both people and planet, treating staff with compassion and dignity, and getting involved in the local community. The Standard changes what it means to be a sustainable restaurant in the 21st century.
CSP spends thousands of hours with retailers and suppliers to understand the needs and complexities of their business. Committed to being the industry leader in publishing and media innovation, CSP has built its reputation and business with exceptionally talented human resources who have vast knowledge and hands-on experience. Like all market leaders, CSP continues to set the standard in publishing and media innovation. Far from simply being communication experts, their unique group of owners, editors and staff bring real world industry experience that allow CSP to make each issue and retailer conference highly relevant and immediately applicable.
Visit CSP at www.cspdailynews.com
FoodService Director is the noncommercial foodservice operator’s trusted source of information to boost profitability and spur innovation in a changing economic environment. With a forward-looking approach, FSD’s editors deliver solutions and strategies to highly targeted readers in all segments of noncommercial foodservice, including colleges and universities, business and industry, K-12 schools and healthcare. For more than 30 years, FSD has served as the most readable and educational publication in the market.
Visit FoodService Director at www.foodservicedirector.com
Restaurant Business is the leading media brand in the commercial foodservice industry, with a focus on entrepreneurship, innovation and growth. Restaurant Business understands the new state of media like no other, recognizing the importance and nuances of each, and helping users retrieve the information they need, wherever, whenever. Each product of Restaurant Business concisely shows growth-minded restaurateurs how to capitalize on trends, new concepts, changes in consumer tastes, new purchasing strategies and peers’ best practices.
Visit Restaurant Business at www.restaurantbusinessonline.com
Independent restaurant operators make up the bulk of the $800 billion foodservice industry in the U.S. Those operators include mom-and-pops with a single unit, emerging young concepts with plans for growth and large multi-million-dollar companies with a diverse portfolio of unique restaurant brands. With nearly a 100-year-history, Restaurant Hospitality is dedicated to serving the needs of those independent operators, giving them inspiration and information about how to run their businesses better.
Visit Restaurant Hospitality at www.restaurant-hospitality.com
Supermarket News is the brand food-retail professionals count on for competitive intelligence, news, and information to make smart business decisions. Retailers, manufacturers, brokers, analysts, association executives and others connected to the industry consider Supermarket News as their primary information source as we continue to lead the way with the most experienced team of full-time editors dedicated to maintaining the integrity and objectivity demanded by our audience.
Visit Supermarket News at www.supermarketnews.com
Created by The Sustainable Restaurant Association, the Food Made Good Standard is a global sustainability accreditation for the hospitality industry. The Standard is awarded to restaurants and other F&B businesses around the world that meet a set of rigorous, measurable criteria across three main focus areas: Sourcing, Society and Environment. The accreditation aims to encourage, support and recognise sustainability practices across the F&B industry worldwide.
The Food Made Good Standard takes a big-picture, holistic view of what sustainability should mean for the hospitality industry. Undertaking this work means a restaurant is not only minimising food waste, carbon emissions or water use, but also implementing sustainable sourcing policies, designing menus that are good for both people and planet, treating staff with compassion and dignity, and getting involved in the local community. The Standard changes what it means to be a sustainable restaurant in the 21st century.
