Latest Articles

The Best Farm-to-Table Restaurants for a Fall Harvest Feast

The big names of the original farm-to-table restaurant culture in the U.S., Berkeley's Chez Panisse, Washington State's The Herbfarm, and later upstate New York's Blue Hill at...  more »

Dandelyan's Plant-Based Cocktail Menu Is a Lesson in Botany and Sustainability

Dandelyan opened in 2014 inside the Mondrian London. Since then, its been an awards magnet; winning Worlds Best Cocktail Bar at the 2017 Tales of the Cocktail Spirited Awards, and...  more »

Blended Burger Project waves sustainability flag in Cleveland

CLEVELAND, Ohio - If it were up to the historic James Beard Foundation, mushrooms wouldn't be thought of solely as a steak topping or salad-bar option. Instead, they will be in...  more »

Straws are Out at the 2017 StarChefs ICC

At the 2017 StarChefs Congress in New York City, StarChefs CEO and editor-in-chief Antoinette Bruno pleaded to every attendee that if they leave the three-day conference with just...  more »

Food scraps, food waste

Food Scraps Are The Humble Ingredient Behind The Zero-Waste Food Trend

The figures are startling. Americans waste $165 billion worth of edible food every year, according to a report released by the Natural Resources Defense Council. That's about 40...  more »

Cabbage wine, tomato beer: Say cheers to 'garden-to-glass' cocktails

Focused on recycling ingredients, the idea is to ensure an eco-friendly drinking experience. It's part of a broader concept known as "garden-to-glass," which emphasizes...  more »

Modern Farmers: Future of Farming Sprouting Up Where You'd Least Expect It

Beneath one of NYC's best restaurants, down a hallway you could find only if you knew where to go, rows of heady, hydroponic herbs, sticky with residue, grow under LED lights....  more »

LA Restaurants Embrace Zero-Waste, Repurposing Food Scraps for Cocktail Recipes

Getting wasted can be a lot more virtuous than you think. At L.A. fine-dining mainstay Providence, beverage director Kim Stodel has created a new zero-waste cocktail program that...  more »

Trend Perspectives by Cynthia Maxwell: An Interesting Look at Exposure and Transparency

By Cynthia Maxwell, Trend Forecasting How many more “cold shoulder” and off the shoulder tops and dresses can we bear as we have seen more than enough this last spring and summer...  more »

Low-Waste Cocktails Are the Next Big Thing

They may not be advertising it to patrons - there's nothing like the word "sustainable" to kill a buzz - but, the cocktail world is paying attention to its impact on the...  more »

Sustainability is no longer about doing less harm. It's about doing more good.

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07/18/2019
The Biggest Flavors at the 2019 Summer Fancy Food Show

Following the release of our 2019 Summer Fancy Food Show Innovative Trends...

07/09/2019
Top 9 Summer Fancy Food Show Trends You Need To Know

Right when you think you’ve seen it all, Specialty Food’s bi-annual Fancy Food...