Results for "site/food%20technology"
Ice cream’s resurgence through flavor, better-for-you innovation
As the ice cream industry embraces indulgence, health, sustainability and new formats, innovation and adaptability will guide its flavorful future.
Fried chicken is a vehicle for sharing culinary cultures
Culinary experts at the Worlds of Flavor conference hosted by the Culinary Institute of America discussed how their restaurants use fried chicken as a vehicle for introducing diners to flavors from around the globe.
How resilience helps you take control of your emotions
Leaders can develop their resilience by sitting with their emotions and identifying triggers to avoid, writes LaRae Quy.
Mars’ Autumn Fox Shares Real-World Strategies for Reaching Net Zero
Autumn Fox outlines how Mars Inc., is tackling major sustainability challenges, like deforestation, water scarcity, and decarbonizing supply chains.
Does your business suffer from toxic customers or clients?
Toxic customers come in different flavors and circumstances. Naphtali Hoff outlines some you may meet in your business.
Learning resource: How to inject relevancy into WWI history
World War I gets the short shift in history classes, but it started a US transformation. Here's how to connect it to current events.
Q&A: Checking in on trends, resources for wine and beverage professionals
Program Director for the CIA Wine & Beverage Summit Maryam Ahmed gives a sneak peek at what attendees can expect next year and discusses wine and beverage trends that are on the rise.
Collaboration for Equitable Health: A Q&A with Tawana Thomas-Johnson and Kimelyn Harris
The American Cancer Society is collaborating with Bank of America and other organizations to address the leading causes of death in communities of color.
Q&A: Workday exec talks hospitality and automated, scalable finance
Workday executive discusses the importance for hospitality industry keeping a focus on productivity and costs as well as the benefits of automated, scalable finance.
Navigating the triangle of success: A framework for superintendents
Superintendents should be sure to communicate regularly with the constituencies represented by the three corners of the triangle of success.
Gevo’s Patrick Gruber on What’s Next for Sustainable Aviation Fuel
Can a sustainable fuel actually be carbon negative? Dr. Patrick Gruber from Gevo says yes. Yes, it can.
Taking career and technical education beyond the classroom
Work-based learning experiences can be powerful learning opportunities, but they can be a challenge to coordinate.
Double Feature: E-Liability and Virtual Power Purchase Agreements
Learn more about environmental liability (E-liability), which is a simple, accurate, and verifiable calculation for the total cradle-to-gate emissions of any product or service. Also hear what companies should know when considering virtual power purchase agreements.
It’s not too early to talk about winter flavor trends
The most prepared restaurant operators are thinking past the flavors of fall to what’s ahead for the critical holiday and winter flavor trends.
Sagacious leaders free up other’s wisdom — for free
Wisdom is all around us, Larry Robertson writes, and suggests top leaders seek out that wisdom and encourage their teams to do the same.
Colgate-Palmolive’s Vance Merolla on Squeezing the Most Out of Sustainability Efforts
Vance Merolla, Senior Vice President of Global Sustainability at Colgate-Palmolive, discusses how that company tackles sustainability across all its products and brands.
Ever wonder what happens to winning STEM competition entries?
A Samsung Solve for Tomorrow winner pulls the curtain back to show how the students, the school and the community gained from the project.
Getting the most out of urban grocery store design
Architecture and construction executives shared case studies and advice for getting the most out of urban grocery store design at the FMI Energy & Store Design Conference.
PLC coaching: 12 ways to achieve effective results
Integrating Jim Knight’s Impact Cycle and Solution Tree's PLC framework can help educators with effective PLC coaching.
Building the refrigeration technician workforce of tomorrow
Finding ways to recruit and retain refrigeration technicians will be key for HVAC and refrigeration suppliers and the retailers they serve, especially as they make the transition to natural refrigerants, a panel of experts said during a session at FMI -- The Food Industry Association's Energy & Store Development Conference this week in Baltimore.
FMI’s pitch competition propels technology in the grocery industry
What tech startups will be the next to make waves in the grocery industry? The FMItech Pitch Competition will make its return to the Midwinter Executive Conference as the annual meeting moves from Orlando to Marco Island, Fla., in January of 2024.
Retailers get creative with savory fall flavors
This fall, shoppers can see signs of innovation in seasonal private-label products that not only include sweet treats designed to foster warm and cozy feelings, but also branch into new categories that build on consumer desire for savory fall flavors.
Restaurant loyalty programs evolve with a spectrum of perks
Eateries of all types are adding and updating their loyalty programs to lure customers with a range of perks.
How brands are innovating to meet consumer dietary needs
Consumer demand for allergy-friendly and allergen-free products is on the rise and brands are responding with innovative new products.
Exploring teacher professional learning opportunities at the Smithsonian
The Smithsonian Institution offers many free professional learning opportunities for teachers, often held during the summer.
AI revolutionizes food and beverage industry with personalization, efficiency
Companies like Tastewise and BevSuite are harnessing AI to transform consumer insights, marketing, and operations in food and beverage.
AI is making networking and social skills more critical. Are your students prepared?
Social skills are a must for landing a job, but today's students lack the confidence to talk easily with adults. Here are ways to help.
How plant-based food brands are riding the next wave
Plant-based food companies are innovating to ride the next wave.
Q&A: Meet EOS Hospitality’s Managing Director Tom Burns
This is a part of a series of guest posts from our partner Resort Capital Partners. Tom Burns, managing director for acquisitions at EOS...
Fear(less) leadership: How to recalibrate your stress response
Fearless leadership requires you to be aware of your anxiety and get curious about its roots so you can use it for "rocket fuel," writes Rebecca Heiss.
Retail media: Why growth is moving off-site and in-store
Retail media is evolving fast – and Brandcrush’s Teresa Aprile details three key opportunities: in-store revival, off-site audiences and standards for measurement and process.
Sexist humor at work is even more toxic than you thought
Sexist humor in the workplace may seem harmless, but new research shows it could undermine the careers of both men and women.