As a provider of dining options for colleges and universities around the world, it’s our job to monitor what consumer trends are saying about college dining and, more importantly, what students want to eat. It’s evident that Generation Z, the generational cohort younger than millennials, is changing the workplace but many don’t realize that they are also taking the culinary industry by storm — challenging the food preferences of baby boomers and leaning toward a fresher, less-processed food movement.
WASHINGTON, D.C., May 9, 2017 /3BL Media/ -- Now is the time for action on complex global challenges. PYXERA Global will lead two workshops at the 2017 Shared Value Leadership Summit to advance partnership to solve complex global challenges this May 10. These workshops will hone in on two areas: how to effectively engage in partnership and post-harvest loss reduction.
The food and beverage industry is facing major change and shifting expectations, and brands have to decide whether to adapt, or risk losing out.
This year’s WorldView event in NYC offered attendees a timely, big picture view of macro-trends the food & beverage industry is facing. Our four industry-leading speakers offered up a comprehensive overview of the current landscape, but what do we do with this information, and how do organizations embrace change and innovation rather than being left behind? Let’s break it down.
Sodexo’s Make it Mindful contest challenges customers to create the next Mindful Pizzetta
GAITHERSBURG, Md., April 4, 2017 /3BL Media/- Sodexo, world leader of Quality of Life services, today announces the launch of Make It Mindful, an interactive tool that invites consumers to create the next Mindful Pizzetta. With Make it Mindful, consumers can choose from more than 50 toppings and enter their creation for a chance to win free lunch for a year—plus see their dish featured at Sodexo cafés in September 2017.
Nestlé USA CEO shares what food companies need to prioritize in 2017 and how Nestlé plans to lead the way
Some things about food never change―it can bring people together to share a meal, satisfy cravings and nourish our bodies and souls. Other things, like the enormous popularity of gelatin salads in the 1930s, have their moment at the table and depart into culinary obscurity.
Today, we’re on the cusp of a changing food system. We’ll need to feed more people around the world than ever before. At the same time, we’re finding more personalized and customized nutrition options for unique health needs and tastes, along with addressing broadly shifting consumer preferences.