About the author: Tricia Smith | SmartBlogs

Tricia Smith Tricia Smith edits food, beverage and CPG briefs and manages SmartBlog on Food & Beverage. A former intern and writer at SmartBrief, she graduated from the Philip Merrill School of Journalism at the University of Maryland in College Park. You can follow her on Twitter @SB_Food.

Since the Obama administration entered the White House, first lady Michelle Obama has made it her personal mission to improve the health of America’s children by teaching them the importance of a balanced diet and an active lifestyle. Her Let’s Move campaign and non-profit group Partnership for a Healthier America have been working towards this goal for five years, and have started to turn the tide on America’s childhood obesity problem and the way food and beverage companies market to the country’s youngest consumers.[…] Continue Reading »

Today‚Äôs food business landscape is constantly evolving. Packaged goods manufacturers are taking inspiration from high-end culinary trends (and vice versa), and increasingly savvy consumers are demanding food that is healthy, sustainable and craveable. To help the next generation of food entrepreneurs respond to these new challenges, the Culinary Institute of America is expanding its focus with The Food Business School, a new center for executive and graduate education that will prepare students for the next era of food business.[…] Continue Reading »

For restaurants looking to implement a sustainability plan, one of the best places to start is by reducing food waste. As much as 40% percent of the food that is grown, processed and transported in the U.S. will never be consumed, according to estimates from the U.S. Environmental Protection Agency. There are a number of ways restaurants can cut their food waste, from donation programs to composting.[…] Continue Reading »

The farm-to-table movement may seem like something that exploded onto the scene within the last five years or so, but the idea of embracing fresh, natural foods from one’s own backyard isn’t new. If you look back far enough, this was once the only way to eat, before refrigeration and other modern technologies made the global supply chain possible.[…] Continue Reading »

The Food and Drug Administration has finally released the menu labeling rules and regulations that restaurants with 20 or more locations will be required to follow starting at the end of 2015. While the long-awaited rulebook lays out what information restaurants and other foodservice locations will need to display, it also raises many questions about how operators will obtain correct nutrition information for all their offerings and how they will include these numbers on menus.[…] Continue Reading »