Two Good Yogurt has teamed up with James Beard Award-winning Chef Marcus Samuelsson and Full Harvest for Earth Week to kick off a movement that highlights the critical role that food waste plays in our collective relationship with the climate and our stewardship of the planet. The partnership invites restaurants across the country to use rescued produce in their kitchens - a response to the reality that food waste is one of the single greatest contributors to climate change.

Dr. Bruno Goussault, Chief Scientist of Cuisine Solutions and the founder of the Culinary Research & Education Academy (CREA), has been awarded the Lifetime Achievement Award (Fauteuil de l’Academie) by the USA Chapter of the Académie Culinaire de France. He was honored worldwide virtually for his unwavering commitment to educating acclaimed and aspiring chefs about the sous vide cooking process.

US Foods has launched its Spring 2021 Scoop, “Hungry for Better,” which features products that cater to consumers’ growing interest in dining options that support their planet, their communities and themselves.

Sysco introduced nine innovative concepts through its Cutting Edge Solutions platform. These new and differentiated products are available exclusively from Sysco and provide foodservice operators with unique menu offerings, innovative meal solutions and environmentally friendly cleaning and beverage products.

Eat Just, a company that applies cutting-edge science and technology to create healthier, more sustainable foods, announced that on the heels of its historic regulatory approval for cultured chicken, it has made the first commercial sale of meat created directly from animal cells for human consumption to 1880, an establishment founded to inspire conversations that change the world. 

US Foods announced the launch of Holiday Scoop 2020, “Wow Your Diners On- and Off-Premise.” With this special edition of Scoop, operators can design family-style take-out meals to meet increased demand during the busy holiday season, and develop a new rotation of on-trend menu items to help fight menu fatigue whether diners are ordering to-go or dining in. Holiday Scoop features 14 items to help restaurant owners create standout menu items that not only meet diner demand but increase revenue opportunities this season.

Sysco, the leading global foodservice distribution company, announced the nationwide launch of ten exciting menu concepts exclusively for Sysco customers through the company’s Cutting Edge Solutions platform. These chef-tested and innovative products are being launched to help foodservice operators with on-trend dining options as they enter a new normal phase of restaurant dining amidst the global pandemic.

Guacamolito will be the first Mexican business to sell traditional and fresh guacamole to 'take-out' restaurants in New York City. According to Business Wire, the avocado market will have a CAGR of 5.3 percent until 2024, starting from last year. [1] The company will initially invest up to $5 million and will establish new offices in Los Angeles, California.

US Foods announced the launch of Spring Scoop, “Raising the Bar: The Classics – Celebrated and Elevated.” The 25th edition of Scoop features products designed to help bar-and-grill operators easily get creative and innovate with their menus, with elevated, upsell-worthy versions of their traditional bar-and-grill fare.