Transact + CBORD and USEFULL Join Forces to Boost Campus Sustainability Through Premier Partnership

February 3, 2025 USEFULL

The partnership builds upon USEFULL’s existing integration with campus ID systems, which allows students to seamlessly check out containers using their student ID or mobile credential. Ultimately, users will also experience enhanced integration via mobile ordering, kiosks, and POS.

StePacPPC’s Packaging Helps Foodservice Operations Minimize Waste

February 3, 2025 StePacPPC

StePacPPC and its partner Windham Packaging developed a range of its bulk modified-atmosphere packaging to extend the shelf life of fresh produce headed to foodservice outlets—predominantly restaurants, hotels, and canteens. These films are already gaining momentum among fresh produce packagers in the US, specifically for the delivery of ready-to-use sliced mushrooms, green beans, brussels sprouts and broccoli, with demonstrated success in improving operational efficiency and reducing waste.

Planet Hollywood Returns to NYC

February 3, 2025 Planet Hollywood

Its triumphant return to New York City introduces a modernized version of the beloved restaurant and entertainment venue. A transformative $20 million investment, the cutting-edge, technology-driven space sets a new standard for unparalleled dining and entertainment experiences.

South Korea’s Raon Banda Earns First Aquaculture Stewardship Council (ASC) Certification for Olive Flounder

Raon Bada has also made history as the first company in South Korea to successfully implement Recirculating Aquaculture System (RAS) technology for olive flounder farming. Using RAS technology, Raon Bada has pioneered a responsible future for seafood farming in South Korea. The company has minimised water usage, utilised eco-friendly compound feed throughout the fish’s lifecycle, and adopted antibiotic-free and chemical-free farming methods. 

‘Shrimp Fraud’ Rampant at Many Gulf Coast Restaurants

February 3, 2025 Christopher Cann, USA TODAY

Researchers found a significant number of the restaurants were passing off their shrimp as locally sourced, even though they were grown on foreign farms and imported to the U.S.