Climate change, declining water resources, rising input costs, and growing pest resistance are just some of the factors reshaping the agricultural landscape. As a result , farmers of all sizes face changing weather patterns, drought, tighter profit margins, and hardy weeds and insects that pose significant challenges to their operations. These shifts [...]
In the 1960s, the US government began requiring food manufacturers to include nutrition facts on their labels. Since then, food labeling has become increasingly regulated in order to provide consumers with accurate information about what they're eating. In 1990, the Nutrition Labeling and Education Act (NLEA) was passed which required most prepackaged [...]
Artificial intelligence (AI) is poised to significantly impact restaurants in a number of ways. From automating tedious tasks to changing how operators market, communicate and interact customers AI's potential may be far reaching. At the sane time, AI will present a host of challenges including whether this emerging technology can realistically be [...]
Walmart and Target are about the only two retailers who sell food who have a presence and operations in all 50 U.S. States. And while Walmart is the leading grocer in the country, technically speaking it (and Target) are mass merchandisers, not supermarkets. Pure grocery chains like Aldi (30 states), Whole Foods [...]
As we navigate our way out of the pandemic years, some restaurants are still working hard to stay in business. That said, independents, as a whole have held up well in a landscape where large national chains are better equipped to weather rough economic times. This diversity is not just in the [...]
Food science and food technology are related fields, but they have some distinct differences. Food science is the study of the physical, biological, and chemical makeup of food, and how to process, preserve, and package food products. Food scientists use scientific principles to understand how food behaves and how to create new [...]