The UC Food Observer chooses a handful of important stories for you to read as you finish your work week. On the menu, in no particular order: Could buying smaller …
The farm-to-table movement has been good for producers, restaurants and consumers. It has helped support local economies and enabled restaurants to feature locally grown produce. Farm-to-table has also enabled consumers …
Technology: Eat Well Guide relaunches
Grace Communications Foundation has revamped – and relaunched – its Eat Well Guide. The Eat Well Guide is a project of Sustainable Table, and was originally launched in 2003. It’s …
Opinion: What does farm-to-table mean anymore?
This thought-provoking piece will displease some, but Corby Kummer (@CKummer) makes some legitimate points about the phrase “farm-to-table.” He laments its over-use by chefs, saying: Those good intentions went …
Friday Wrap: 5/15/15 (it’s a palindrome!)
Happy palindrome week (plus)! From May 10th through May 19th, every day is a palindrome. This means that all the dates are symmetrical and read the same backward and forward. …
How to eat healthy at restaurants
Americans eat out a lot. It can be challenging to make healthy choices that take into account portion control while also keeping sugar, fat and sodium at acceptable levels. The …
“Wasting food is unfashionable” – composting gains traction
It’s estimated that between 30-40% of our food is wasted. Food waste presents a variety of challenges: environmental, social, economic, and ethical. Some cities are tackling the issue head on, …
2015 food trends: what to watch
Each year, the National Restaurant Association produces a “Culinary Forecast”. It gathers and analyzes data and identifies trends for the upcoming year. Read the organization’s one-page executive summary. Environmental sustainability …