Month: April 2016

Sodexo has implemented multifaceted approach to eliminate food waste in landfills, further advancing its industry leading position in sustainability. Working in collaboration with clients, customers, suppliers, public and nonprofit organizations, Sodexo offers an actionable model for how the foodservice industry can significantly contribute to the national reduction of food waste, while also freeing up landfill space and reducing ozone-depleting methane gas emissions. …

According to trend mavens Baum + Whiteman, Americans will be snacking even more in 2016 (up to four or five times daily!), and increasingly drawn to more savory and spicy flavor profiles. Ready to meet these challenging menu demands, the National Mango Board’s foodservice recipe database offers a selection of recipes. …

Twelve recipes that draw on the top sources of key nutrients like protein, iron, zinc and B12, were released by the North American Meat Institute today in a new booklet “Power Plates.” …

Performance Foodservice Temple is about to begin a $10 million expansion project that will include the construction of a 76,000-square-foot addition to its current building at 4141 Lucius McCelvey Drive and create about 100 additional jobs over the next 60 months. …

Chef Oliver Plust, chef and part owner of Tender Greens restaurant, is the 2016 Quick Service Restaurants category of the United Fresh Produce Excellence in Foodservice awards program, based on the nomination by Potatoes USA. …