(dessin de Julie Gauthron, artiste et décoratrice) A l’occasion de l'édition 2018 du salon EquipHotel qui vient de fermer ses portes, Alimentation Générale, la plateforme des Cultures du goût et Cuisimaniac, l’agence de conseil en concepts culinaires innovants et durables ont organisé des conversations croisées autour des nouveaux enjeux alimentaires contemporains auxquels font face les professionnels de la restauration. Chaque vidéo est consultable en ligne en cliquant sur l

Whether it’s fine-casual dining, vegan burgers, or diners Instagramming everything, certain food and restaurant trends are here to stay. As we celebrate the Best of Vancouver, we asked a few of our favourite chefs and restaurateurs about what current crazes they think really deserve to last. No-waste cooking “I want to live by a waste-never philosophy when it comes to my food,” says Ned Bell, whose résumé just keeps getting longer; the Ocean Wise ambassador is the newly named

This story is from The Food Porn Business, an episode of Business Daily presented by Elizabeth Hotson for the BBC World Service. To listen to more episodes, please click here. (c) Photo: MONICA EISENMAN The red carpet is out and hundreds of smartphone camera bulbs go off. But the centre of this photographic melee isn’t a famous singer or reality TV personality. It’s a pizza. Pizza is the most tagged food on Instagram, with around 35 million hashtag mentions. That’s more than

The choice between ‘fast food’ and ‘slow food’ is a question of “ethics and sustainability”, European Commissioner for Health and Food Safety Vytenis Andriukaitis suggests. Source: food navigator.com - Full article here #greenerworld #greenagriculture #sustainablefarming #cuisimaniac #sustainablefuture #developpementdurable

SAN FRANCISICO, Calif. — The global food system is getting its moment in the spotlight at the Global Climate Action Summit, with several funding announcements signaling a new focus on an industry that accounts for about a third of global greenhouse gas emissions. This comes amidst a debate about the future of meat and how to meet growing demand — consumption of meat and dairy is expected to increase 60-70 percent in the next three decades — while also meeting the climate targ

In 2015, the United Nations came together to draft the 2030 Agenda for Sustainable Development, a collection of 17 global goals and 169 targets that address social, economic and environmental issues. That same year, then-UN Secretary General Ban Ki-moon convened an informal meeting of high-level experts and policymakers in Italy on World Food Day. Dubbed the “Milano Group”, the meeting concluded that in order to achieve both the UN’s sustainable goals and the goals set aside