Sep 29, 2020
In May 2020 during and because of the COVID-19 pandemic, the U.S. Food and Drug Administration (FDA), which oversees U.S. food regulations, announced temporary flexibility policy regarding certain labeling requirements for foods for humans during COVID-19.
As a food manufacturer that makes superfood-based...
Sep 24, 2020
Using hyper-locally food, butchering whole animals in-house, solar power, and preserving in-season fruits and vegetables to use throughout the year, Aimee Francaes and Jess Hassinger owners of Belly of the Beast in Massachusetts feed their community without waste and with foods they can trust, eat and share.
Making...
Sep 22, 2020
Chef Cliff Lyles, Vice President of Culinary Excellence and Product Development at Revolution Foods has traveled all over the world as a chef. One of the things that he has always wanted to do and felt is important is for everyone, in any type of eating environment, to enjoy the food and just have high-quality good...
Sep 17, 2020
Lianne Mandelbaum founded No Nut Traveller in 2013 after a negative flight experience that she encountered with her son. She speaks at conferences nationwide and encourages individuals with food allergies to share their travel stories both positively and negatively, to reach out to legislators and help them...
Sep 15, 2020
Almost 90 percent of event organizers say that food and beverage is a key part of the meeting design and event experience.
Mark Cooper, CEO of IACC delves into the 2020 IACC Meeting Room of the Future™ report sharing how organizers and venues have a greater appetite for using food and beverage to positively affecting...