Chef Richard Garcia National Culinary Director - Sodexo Leisure Services
Eating fish is a smart choice. It’s a lean protein with great health benefits. But some varieties of seafood have been overfished or caught in ways that may cause lasting damage to our oceans and marine life.
The U.S. retail food business is headed for another major, business model disruption. Driven by consumer demand for healthier foods, and for value pricing, this round of structural change has European discount food retailers expanding into the lucrative American market for organic foods, estimated at $33 billion annually.
Mother Nature has so much to teach us, and it’s easy to get overwhelmed by the high impact of things like weather patterns and natural disasters. But the concept of Biomimicry is based on the idea that Mother Nature is a master designer, and if we take inspiration from those designs, we can create manmade things that will improve our lives, naturally.
World’s largest cruise company names Russell, a highly respected social entrepreneur, to be president of fathom and company’s Global Impact Lead
Press Release
June 8, 2015 /3BL Media/ - Carnival Corporation & plc (NYSE/LSE: CCL; NYSE: CUK), the world's largest travel and leisure company, today named Tara Russell president of fathom and Global Impact Lead of Carnival Corporation & plc.
In collaboration with Humane Society of the United States, new principles and policy address multiple issues impacting treatment of animals
Press Release
PHILADELPHIA, May 1, 2015 /3BL Media/ – Aramark (NYSE:ARMK), the $15 billion global provider of food, facilities management, and uniforms, has announced a new set of animal welfare principles and purchasing commitments that address a broad spectrum of issues impacting the treatment of animals for egg, pork, veal, beef, poultry and dairy products served across Aramark’s U.S. operations.
Hands-on learning takes on a new meaning for 3,500 young chefs in 30 schools across the province participating in the Take a Bite of BC program. Taught by Red Seal Chef Instructors these culinary arts students not only learn professional cooking skills, but they gain a greater appreciation for the province’s sustainable resources by working with local, fresh, delicious ingredients that come from B.C. producers and farmers – including beef, chicken, salmon, artisan cheeses, and a variety of locally grown vegetables.
Blog
Hands-on learning takes on a new meaning for 3,500 young chefs in 30 schools across the province participating in the Take a Bite of BC program. Taught by Red Seal Chef Instructors these culinary arts students not only learn professional cooking skills, but they gain a greater appreciation for the province’s sustainable resources by working with local, fresh, delicious ingredients that come from B.C. producers and farmers – including beef, chicken, salmon, artisan cheeses, and a variety of locally grown vegetables.
Cathryn Couch traces the start of her non-profit, the Ceres Community Project, to one irritating phone call. She was living in Sonoma County in 2006 and working as a chef at a retreat center, when an acquaintance called, asking Couch to hire her daughter. The catch? The teen couldn’t cook.
Hospitality Leader Switches to Cage-Free Eggs, Gestation Crate-Free Pork
Press Release
McLean, Va., April 6, 2015 /3BL Media/ – Hilton Worldwide announced today that it will begin to eliminate the use of cages for egg-laying chickens and gestation crates for breeding pigs in its global food supply chain. The announcement was made in conjunction with the Humane Society of the United States (HSUS), the nation’s largest animal protection organization.
We heard this refrain, in various forms, from the very beginning of our time stewarding Ray’s legacy here at the Foundation. Each time it was echoed, we first felt humbled. What an amazing honor it is to have someone want Ray’s memory preserved in this manner!
