Industry News
Foodservice
Top stories summarized by our editors
10/1/2020

Many of New York City's restaurants welcomed back dine-in patrons yesterday for the first time since March, at 25% capacity and with safety precautions in place. Eateries across the city including the iconic Grand Central Oyster Bar, Southern Italian concept Il Gattopardo and Michelin-starred o.d.o. by Odo hosted customers eager to feel a sense of normalcy.

10/1/2020

School nutrition professionals and educators in Colorado say they are concerned the coronavirus pandemic will potentially undo a decade of work to improve student nutrition and physical health. Gosia Holthaus, manager of meal operations for Denver Public Schools, said the goal is to serve students the type of healthy meals they would receive at school, which has been challenging because of the need for closed-container packaging and the inability of students to personalize their meals.

10/1/2020

In this session, we’ll look at the emergence of plant-forward national dietary guidelines outside of the US, leadership from chefs and the global business community, and the power of cities to incubate models that can inspire others. Watch the session.

Featuring:
• Sara Bleich, PhD (professor of public health policy, Harvard T.H. Chan School of Public Health)
• Jerold Mande, MPH (senior advisor to the president of the Center for Science in the Public Interest (CSPI); adjunct professor of nutrition at Harvard T.H. Chan School of Public Health; senior fellow at the Jonathan M. Tisch College of Civic Life, Tufts University)
• Emeline Fellus (director, FReSH, World Business Council for Sustainable Development)
• Kate MacKenzie (director of the Office of Food Policy, Mayor of New York’s Office, and lead for New York City as the North America Flagship City for the Ellen MacArthur Circular Economies of Food Initiative)

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youtu.be
10/1/2020

This session will explore two important approaches to the delicious, healthy, next-generation pastry and dessert kitchen: building up concepts that more narrowly rely on healthy ingredients -- such as dark chocolate, nuts, and fresh and dried frui -- as well as "flipping" the proportion of elements in a dessert. Watch the session.

Featuring:
•Anne McBride, PhD (deputy director, Torribera Mediterranean Center)
•Walter Willett, MD, DrPH (professor and past chairman, Department of Nutrition, Harvard T.H. Chan School of Public Health; chair, Menus of Change Scientific & Technical Advisory Council; co-chair, EAT-Lancet Commission
•Ken Toong (executive director, University of Massachusetts Amherst Auxiliary Enterprises)
•Tavel Bristol-Joseph (pastry chef and partner, Emmer and Rye)

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youtube.com
10/1/2020

How can leaders in city government work with chefs and the restaurant community to improve food choices -- and food access -- for all Americans? Watch the session.

Featuring:
• Chavanne Hanson, MBH, RD (food choice architecture and nutrition manager, Google Food; vice chair, Menus of Change Business Leadership Council)
• Sara Bleich, PhD (professor of public health policy, Harvard T.H. Chan School of Public Health)
• Kate MacKenzie (director of the Office of Food Policy, Mayor of New York's Office, and lead for New York City as the North America Flagship City for the Ellen MacArthur Circular Economies of Food Initiative)
• Emeline Fellus (director, FReSH, World Business Council for Sustainable Development)
• Jerold Mande, MPH (senior advisor to the President of the Center for Science in the Public Interest (CSPI); adjunct professor of nutrition at Harvard T.H. Chan School of Public Health; senior fellow at the Jonathan M. Tisch College of Civic Life, Tufts University)

Full Story:
youtube.com
10/1/2020

Join these pioneers as they share lessons from their journey in supporting the development of a sustainable food system that improves the health of both patients and the environment. Watch the session. 

Featuring:
• Jacquelyn Chi (director of programs and special projects, Strategic Initiatives Group, CIA)
• Lucia Sayre (director of regional innovation and community resilience, Health Care Without Harm)
• Jan C Villarante, MS, RDN (director, national nutrition services, Kaiser Permanente Northern California)
• Nina Curtis (director; executive chef, Adventist Health Roseville Campus)
• Zach Ramos (general manager - foodservice, Kellogg's Away From Home)

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youtube.com
10/1/2020

Kimchi is a cornerstone of Emily Kim's YouTube channel, "Cooking Korean Food With Maangchi," which Kim uses to share her knowledge of Korean cuisine with a wide audience ranging from chefs to home cooks. "I like it very spicy, very red, with a lot of anchovy and fish sauce with heavy paste," said Kim, who makes a large batch of kimchi every other month.

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YouTube
10/1/2020

Inspire Brands, the parent of restaurant brands including Arby's, Sonic Drive-In and Buffalo Wild Wings, has invested in ItsaCheckmate. The deal makes Inspire a preferred customer of the software company, whose software channels orders from third-party delivery services into restaurants' point-of-sale systems.

10/1/2020

Starbucks will keep its approximately 4,000 corporate employees working from home for the next 12 months, after originally setting January 2021 as the end date. The coffee giant said it won't reduce its office space and will use the additional time to retrofit its Seattle headquarters, allowing more flexible work options when employees return to the office.

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Starbucks
10/1/2020

Arkansas' El Dorado School District hopes to expand students' access to meals via a new food truck. Some school nutrition professionals will transition to working in the food truck, which will visit neighborhoods over the summer, and potentially during the coronavirus pandemic, following authorization from the health department.