The combined power of two of the region's prominent higher education institutions – one an internationally recognized food authority, one an internationally recognized design authority – and a venerable local food hub is changing the way college students eat.

Study by the National Restaurant Association Educational Foundation uncovers what Gen Z wants in a restaurant job or career

If all restaurants in the world followed the lead of the following Green Restaurant Award winners, the planet would be more sustainable and stable. Restaurants consume one third of all electricity in the retail sector. Dining out accounts for over half of our food budget. With issues of climate change, ocean pollution, and sustainable food at the forefront of this year’s headlines, we take this opportunity to highlight the restaurants that are true role models on how to operate sustainably.

Nationally recognized chefs share their entrepreneurial journey during Madison College program

The University of Barcelona (UB) and The Culinary Institute of America (CIA) announced the creation of the Torribera Mediterranean Center (TMC), a joint initiative and new academic center focused on Mediterranean food, health, and culinary innovation. The Barcelona-based partnership leverages the strengths of two leading educational institutions to address vital public health and sustainability issues through expanded academic, professional, and business collaboration.

The National Restaurant Association (NRA) announced this year’s National Food Safety Month theme: “The Future of Food Safety.”