Putting Gen Z to Work in Restaurants
Study by the National Restaurant Association Educational Foundation uncovers what Gen Z wants in a restaurant job or career
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Green Restaurant Association Announces the Green Restaurant Award Winners
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.
Vollrath Company Partners with Madison Area Technical College to Host Chef Series
Nationally recognized chefs share their entrepreneurial journey during Madison College program
Healthy Mediterranean Diet to be Focus of New Master's Degrees Linking Nutrition Science & Public Health Strategy, Sustainability Imperatives, and Culinary Insight
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.
National Food Safety Month Highlights the Future of Food Safety
The National Restaurant Association (NRA) announced this year’s National Food Safety Month theme: “The Future of Food Safety.”
Colleges and Universities can Feed Senior Citizens' Desire for Dining Choices and Educational Experiences
By The Culinary Visions Panel
Higher education institutions may want to keep an eye out for a new kind of incoming freshman - senior citizens. For today's "new senior" citizens, retirement no longer means a period of slowing down. It means a second chapter in recreation, education, entertainment and even careers.
Online CIA Master’s Degree Caters to Professionals Interested in Advancing Culinary Knowledge
The Culinary Institute of America (CIA) introduced a primarily online executive-format master’s degree examining the business of food. The Master of Professional Studies (MPS) in Food Business allows working professionals to devote time to advancing their careers and businesses according to their schedules.
Restaurant Week Meals Fund Scholarships for Culinary Students
Grand Rapids Community College’s(GRCC) Secchia Institute for Culinary Education works with more than 60 local restaurants to create a unique Restaurant Week experience. Diners are offered special menus at local establishments, including an exclusive "Chef's Choice" option, with $1 of each meal going into a culinary scholarship fund.
Wisconsin Milk Marketing Board Renamed Dairy Farmers of Wisconsin
Embracing new identity to build strong farms for a strong future
New MythCrusher Addresses Cultured and Plant Based Protein Products
Advances in the development of cultured meat products and plant based “meat alternatives” are hot topics in the media, though often with inaccuracies about the environmental impact, nutrition and safety of traditional meat products. To help address many of these common mistakes, the North American Meat Institute has developed its newest Media MythCrusher. The document discusses 13 different misperceptions and provides the facts behind the inaccurate ideas.
