A post from Editorial Director John Krukowski

I blogged last week about a movement in China to reduce food waste among restaurant diners. Of course, it's an issue seen around the world, and I thought this table puts the high environmental and economic costs of food waste into perspective. I'd like to hear your thoughts on this, particularly if you work in foodservice. What can we as an industry do about it?  

A post from Editorial Director John Krukowski  

If you're a parent, at some point in your life you've probably had to resort to pleading, ordering or bargaining to get your child to finish his or her meal. Or, maybe you can recall times from your own childhood when your parents tried to guilt you into finishing your food by asking you to "think of the starving children in China." How times change.

Guest blog by Tesla Martinez

As our planet experiences a paradigm shift toward the power of informed consumers, customers are more attuned to the values and behaviors of companies as well as the brands behind the products they purchase. They are not afraid to be critical and vocal against those they perceive to be insufficiently contributing to society.

As we enter a new year, our resolutions to eat healthier, lose weight and exercise more begin to slowly lose momentum on their way to a slow death by February. But while consumers are busy resisting temptation, the foodservice industry is trying to spice things up expanding menu options, locations and incentives for patrons.

Guest blog by Tesla Martinez

On Oct. 31, 2011, the United Nations announced that the global population had exceeded seven billion people, introducing a new age of business opportunities. Businesses can benefit from an expanding global population, as this is direct growth in consumer markets.

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