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Industry Trends
A Chef's POV: Managing With the Same Precision You Cook With
Chef Chris Aquilino draws on 35 years in kitchens to unpack how culinary leadership has changed. For the chefs who thrive today, systems are just as important as skills: getting data, improving demand forecasting, and sharing the knowledge across the team.
Why Tracking Waste is Just the Start, Not the Solution
Trustworthy production data is a kitchen's foundation. But it’s what happens next—how (or if) that data is used—that really makes the difference. Most tools in-market don’t make that easy enough for foodservice operators.
Food Waste Reduction Strategies for Foodservice Operators: What’s Working in 2026
Surplus food in the U.S. fell by 1.57 million tons in 2024. We look at the policy changes, shifting consumer preferences and waste tracking tech behind this progress.
Plate Waste is Costing Your Dining Hall More Than You Think
New research is putting hard numbers on a problem many college and university dining operators aren’t tracking: plate waste. Topanga’s new plate waste tracking solution is designed to help teams understand diner preferences and prevent overprep.
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Why Recycling Won’t Save Us
Around 460 million metric tons of plastic are produced every year, but just 9% is recycled globally. We break down why recycling alone won’t fix the plastics crisis and where the real solutions lie: elimination, substitution and reuse.
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The Real Cost of Single-Use Plastic (And Why Reusables are Better)
Plastic costs over $1 trillion per year in the U.S. alone. We break down where that cost comes from, how reusable containers compare across environmental metrics and what a well-designed reusables program needs to deliver on its promises.
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What We Learned from ReFED’s Food Waste Innovation Webinar
ReFED recently hosted a webinar to discuss the future of food waste innovation. From smart refrigerators to state and federal legislation, here are the opportunities and roadblocks shaping food waste innovation in 2026.
