Apr 29, 2021
Chef Francois Agenbach thrives on designing food solutions that are unique and focused. Loves experimenting with food to create surprises...it looks like something familiar but tastes totally different.
Learn how the Executive Chef of the CSIR International Convention Centre in Pretoria, South Africa is designing...
Apr 27, 2021
Having celiac disease means you need to be diligent about what you eat ALL THE TIME. Although the disease is manageable and treatable with a completely gluten-free diet, it can be overwhelming with the considerable lifestyle changes it requires when eating at home, at restaurants and at events.
Safe food handling,...
Apr 22, 2021
Would you have ever thought that the food and beverage ordered for your event could impact the environment? When I first became a planner 30 years ago...no way. It never crossed my mind nor was it discussed by my bosses.
Earth Day, first celebrated in 1970 to raise awareness about environmental issues, prompted the...
Apr 20, 2021
Laura Lee Cascada is the Campaigns Director for the Better Food Foundation, where she works to make institutional food menus more inclusive and sustainable through an innovative strategy called DefaultVeg. She has over a decade of experience in environmental and food advocacy and has helped major brands like...
Apr 15, 2021
What and how will we be eating in 2021? Comfort food in shipping containers? Functional and healthy? Ethically, sustainably and contactless? Join this conversation with Felicia Trujillo, founder of Food Seen, a creative marketing agency specializing in food and beverage, and Mark Cooper, CEO of the IACC, an...