As the U.S. grows more diverse, younger generations are embracing what’s known as second-generation American food. Our goal is to serve up authentic meals that strike the right balance of tradition and trend.
University of Kentucky students can enjoy food that comes from just down the road. Find out how our approach to sustainability is helping cut food waste from what’s planted to how it’s prepped, and more.
Food and nutrition education is a powerful tool we’re passionate about activating within our communities. With the American Heart Association, we can make an impact to inspire healthier living.
How do you minimize single-use plastics when they are so commonplace? Our plan will result in a 60% decrease in plastic straws by 2020—or nearly 100 million fewer annually in the U.S. alone.
Hospital food does much more than curb hunger—it’s an essential part of the patient experience. Learn how we deliver menus that promote health while surprising and delighting consumers.
What do modern consumers think about plant-forward eating? We surveyed over 5,200 people across the country to understand their attitudes, current behaviors and decision drivers.
We play a significant role in making life safer and easier for people with food allergies. Read about our approach and the lessons we’ve learned since piloting a new concept.
In the fast-paced consumer lifestyle of today, people want speed, quality, and variety. See how our convenience stores are meeting this unique challenge.
See how focusing on the environment of a dining location can increase consumer satisfaction, from their enjoyment of the meal to how likely they are to return, and how often.