The Culinary Vision Panel's Mindful Dining Initiative has released a new report that finds 67% of millennials are willing to pay more for grab-and-go products that are produced in an ethical manner, while 60% believe organic foods taste better. The survey also indicates that 82% of millennial shoppers would like companies to use more environmentally friendly business practices.
The House of Representatives has passed legislation that would earmark $50 million each year for 10 years to improve school safety as well as train students and staff to recognize and report potential threats. The Students, Teachers and Officers Preventing -- or STOP -- School Violence Act also would provide $25 million for schools to improve security features.
Fast-casual Mod Pizza aims to open about 100 new units in 2018, after adding 110 locations last year, said chief executive officer and co-founder Scott Svenson. The chain ended 2017 with 302 restaurants in 27 states.
Fort Worth, Texas, couple Adam Mandel and Whitney Wicker married in a White Castle in Las Vegas after winning the chain's Royal Wedding Contest. It was a first for the Las Vegas location, but other White Castle restaurants across the country have hosted more than 75 nuptials over the past decade.
Students are helping to drive school menu choices in an Ohio district. School nutrition professionals use student lists and taste tests to create meals that students want to eat, Food Service Director Amanda Schindley says.
Meet Robert Johnson, who brings a decade of experience in social equity to FBS. As a full-time faculty member at the CIA's Hyde Park campus, he teaches courses on leadership and ethics, and in 2015 Dr. Johnson was recognized by the CIA for Academic and Student Success. In the online course Ethical Leadership in Food Business, Dr. Johnson uses his experience to prepare business leaders to make the informed, ethically minded and intentional decisions required to lead a food-related venture. This six-week online course starts April 30. Register before April 10 for $295! Listen in here to learn more about the course!
This May, From Concept to Shelf will teach you how to launch category-killer products in a crowded retail environment. Over two days, you'll work side-by-side with food industry expert Chris Cornyn (chief innovation officer of BEFORE Brands) and guest speakers from the industry's most successful businesses. Walk away with new market research techniques, lean launch methodologies and a rock-solid innovation plan for your food concept. Apply by April 10 -- or enroll in Sustainable Supply Chains and From Concept to Shelf together and receive the special rate of $1,850 for both classes. Learn more here.
A few famous wine grape varieties have come to dominate world winemaking, but Jason Wilson has written "Godforsaken Grapes" to document his interest in the less-revered varieties. Wilson focuses on what makes some grapes rise and fall in prominence, such as the rise of pinot grigio from obscurity.
Nancy Dubuc has accepted the position of CEO at Vice Media after stepping down as A+E Networks chief where she oversaw the creation of the TV channel Viceland, as well as shows such as "Vikings" and "Six." Dubuc has been vocal about Vice's public problems with harassment and its "bro-y culture" but says the company is making strides with its female-led diversity and inclusion advisory council.
Pop culture can provide a rich source of ideas for restaurants looking to create new experiences for consumers seeking meals with a side of entertainment, writes Datassential's Renee Lee Wege. A Chicago pop-up drew crowds with a concept inspired by "Stranger Things," and the novel "Moby Dick" flavors both the decor and the food at Or, The Whale in Pittsburgh.