Through ultra-high temperature (UHT) technology, sensitive food and beverage products can be safely stored unopened at room temperature for up to 12 months without the need for additives or preservatives.
Can you imagine paying attention to an algebra lesson first thing in the morning with a growling, churning stomach?
Sadly, millions of children in the U.S. don’t eat breakfast because there simply isn’t enough food at home.
As part of the General Mills Foundation’s effort to end hunger by increasing food security, General Mills has partnered with No Kid Hungry and Food Research & Action Center.
When you take a bite of a hot slice of California Pizza Kitchen’s Mushroom and Green Onion pizza, you’re surely not thinking of mushroom farms, organic soil and sustainability.
Next time, perhaps you will.
What you might not know is that those mushrooms, and the farmers who grow them at the Pennsylvania-based Mother Earth Organic Mushrooms, are part of an awesome cycle of care that supports organic farms throughout the East Coast. Nestlé values the farm’s high-quality mushrooms, their rich flavor and the nutritional boost they provide — but we also seek out partners like Mother Earth to create shared value that goes beyond the products we create.
March is National Nutrition Month! Throughout the month, Aramark and the American Heart Association will present a series of videos highlighting the work of their breakthrough health impact initiative, Healthy for Life 20 By 20. Experts from Aramark and the American Heart Association, as well as community members, will talk about the multi-year collaboration, and how we are working together to help millions lead healthier lives.
A ground-breaking study called EarlyBird was set up to explore the biology of growing children, how metabolic disorders develop in childhood and their consequences in adulthood. I lead the Nestlé team that is involved in this research.
Our research shows that by monitoring children during crucial stages of their development, we can accurately identify those at risk of developing metabolic disorders, better understand how these diseases develop and hopefully, eventually intervene nutritionally to prevent the onset of these conditions.
It's rare that an idea or solution comes along that solves a variety of problems facing the world. Plant-based proteins is one of those. Whether it is human health, animal welfare, deforestation or climate change (or all of those) that concerns you, consuming more plant-based proteins can offer a simple (and tasty) way to make a positive contribution to solving them.
The food system is changing. It always has, but now it needs to change to reduce waste and optimise the use of plant proteins. Challenges like these have led the World Business Council for Sustainable Development, of which Nestlé is a member, to work on a new programme called FReSH - Food Reform for Sustainability and Health. FReSH will focus on the solutions that businesses can bring, and proteins will be at the centre.
As leaders in sustainability within the hospitality industry, Las Vegas Sands is committed to taking care of the planet to promote health and wellness through Sands ECO360, its global sustainability strategy. Marina Bay Sands has taken on an educational and transformational food journey focusing on responsibly sourcing food to serve. Christine Kaelbel-Sheares, vice president of Food and Beverage at Marina Bay Sands, has been leading her team to help deliver an unforgettable dining experience to guests that is both tasty and healthy.
Have you ever considered a WELL precondition and wondered where to begin? Not to fret! We’ve launched a Navigating preconditions series to help project teams get started incorporating a number of preconditions from different WELL concepts into their project’s design and policies.
I wouldn’t call myself a HUGE Bon Jovi fan, but when thinking about February, a.k.a. heart health month, and public opinion, all that comes to mind is “You give FATS a bad name!” I am a child from the 1980’s and love some good Rock n’ Roll. I also grew up on the idea that fat in food was bad. The food industry used this trend to start producing many low fat or fat free products and replaced the fat with sugar or carbohydrates. Unfortunately, I think this perception continues to invade the minds of those outside health-related or nutrition fields.
Smithfield Foods, Inc. joined forces with Winn-Dixie, B&R Stores, and Fareway to donate more than 165,000 pounds of protein. Smithfield’s contribution was part of the company’s 2018 Helping Hungry Homes® donation tour. Now in the program’s 10th year, Helping Hungry Homes® is Smithfield’s signature hunger-relief initiative focused on alleviating hunger and helping Americans become more food secure. The donations, equivalent to more than 664,000 servings, will help families fight hunger across northeast Florida, Nebraska, and Western Iowa.
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