Food Safety CSR News

Sustainability Director Reflects on Walmart's Hunger Relief Milestones

by Karrie Denniston
Article

This article series is sponsored by Walmart and produced by the TriplePundit editorial team.

During National Nutrition Month, Aramark and American Heart Association Share Year 3 Healthy for Life® 20 By 20 Results

Multimedia with summary

Three years ago, Aramark teamed up with the American Heart Association as part of an innovative initiative called Healthy for Life® 20 By 20. The combined goal: To improve the health of Americans 20 percent by the end of 2020.

Together, Aramark and the American Heart Association are achieving industry-leading menu impact across the millions of meals served in workplaces, hospital cafés and college and university dining halls. Results include:

Technology Advancements Boost Traceability in the Food Sector

by Jim Witkin
Article

This article series is sponsored by General Mills and produced by the TriplePundit editorial team.

In cases of widespread foodborne illness, like last year’s E. coli outbreak linked to romaine lettuce, the next step is to determine where along the food supply chain the contamination occurred. That’s where food traceability—the ability to trace a product through every step in the supply chain, from point of origin to final retail location—comes into play.  

Whole Kids Foundation Grants $500,000 to Provide 150 New Salad Bars to Schools Across the U.S.

More than 75,000 Students Now Can Choose Fresh Veggies. Schools Embrace Salad Bars as Proven Strategy to Promote Healthy Eating for Students.
Press Release

AUSTIN, Texas, February 21, 2019 /3BL Media/ — Whole Kids Foundation, a nonprofit focused on children’s nutrition and wellness, announced today that 150 new salad bars will be provided to schools in the U.S. this year. The $500,000 investment will ensure more than 75,000 students will have access to fresh healthy produce at school.

Tips and Recipes for the Big Game From the Stadium Food Experts

Aramark chefs dish on their favorite game day tips to get guests cheering for more
Press Release

PHILADELPHIA, February 1, 2019 /3BL Media/  – When it comes to feeding a crowd for the biggest game of the year, Aramark (NYSE: ARMK), which partners with more NFL teams and serves more football fans than any other hospitality company, knows the drill.

Courtesy of the experts who know game day food best, Aramark chefs provide their game winning recipes, tips and tricks, to help hosts score big for the “Big Game” on February 3rd.

COOK FOR A CROWD

How Companies Can Step Up on Safer Food

Blog

By Boma Brown-West

Even if you haven’t heard of perchlorate, chances are that you probably have eaten it. Perchlorate is a chemical used in plastic packaging and food handling equipment for dry food like cereal, flour, and spices to reduce the buildup of static charges.

Nutrition Labels Get a Makeover: Will It Make a Difference?

by Jim Witkin
Article

It’s been nearly 25 years since the Food and Drug Administration (FDA) mandated that all food and beverage packaging carry the Nutrition Facts panel. These labels, now found on over 700,000 products, provide the consumer with information like serving sizes, calories per serving, ingredients and nutritional content.

Cooking Up Fun: With Hands-on Classes and Shiny New Kitchens, Children’s Museums Around the Country Are Teaching Kids to Eat Healthy and Try New Foods

By Claire Zulkey
Article

The hummus is a hit at the Teaching Kitchen at the Children’s Museum in Denver. Is it the ratio of garlic to lemon? The chunky consistency? Nel Nelson of Aurora, Colorado, who often brings his children and nieces to the museum’s Teaching Kitchen, has his own theory: “The kids get to smash the ingredients with a pestle,” he says. Something about pint-size chefs having a good time just makes food taste better. 

Pro Bono Perspectives Podcast Thanksgiving Special! Episode 9: Robert Lee, Rescuing Leftover Cuisine

Multimedia with summary

We are thrilled to welcome Robert Lee, Co-Founder and CEO of Rescuing Leftover Cuisine for a special Thanksgiving week episode. Rescuing Leftover Cuisine is a national nonprofit that targets both the prevention of quality food waste and putting an end to hunger. In the United States alone, 40 percent of food gets tossed every year and on average, 1,160 pounds of food are lost to the garbage pail each year by an American family of four.

What's New in WELL v2: Nourishment

Blog

We know that our diets are a critical component of our overall health and well-being. The food and drink we consume on a daily basis helps sustain our busy lifestyles. That’s why the WELL Building Standard includes the Nourishment concept, with the goal of improving nutrition and driving healthier choices.

The importance of a healthy diet

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