August 7, 2025, marks the 106th anniversary of Griffith Foods and another year of blending care and creativity in the food industry. In 1919, Griffith Foods was founded with the intent to “bring science to the food industry”.
We had the opportunity to sit down with Chef Davide Bossi, Regional Culinary Director at Griffith Foods, to ask him about his interest in bees and honey, part of our 2024 Food and Flavor Outlook.
Responsible Production & Consumption
| Griffith Foods
Where there’s an abundance of food scraps, there’s an abundance of opportunities for innovative solutions. It just takes creativity and imagination to turn every morsel of food waste into gold.
Responsible Production & Consumption
| Griffith Foods
Up next, PurposefullyRepurposed! More and more food companies are approaching their business with a sustainability mindset, assessing how their practices can help to nourish the world—making upcycling a path towards the future.
August 7, 2025, marks the 106th anniversary of Griffith Foods and another year of blending care and creativity in the food industry. In 1919, Griffith Foods was founded with the intent to “bring science to the food industry”.
Our latest white paper, "Crafting Culinary Excellence at Griffith Foods," explores how our team of chefs blend regional expertise, trend insights, and sustainable practices to deliver authentic, chef-inspired solutions.
Operating mid-supply chain has some advantages when it comes to implementing regenerative agriculture practices, says Anne Jacobs, global regenerative agriculture manager at US-based food manufacturer Griffith Foods.
Today, we celebrate World Fair Trade Day, a global celebration of fair and ethical trade practices that promote equity, sustainability, and better trading conditions for farmers and producers.
“When purpose and performance come together, we can create innovative, scalable solutions to help solve some of the world’s greatest challenges. Griffith Foods was built on the idea of business as a vehicle for greater good.” – Brian Griffith, Executive Chairman
Food service procurement offers untapped potential to pave the way for healthier, more sustainable diets. How can organizations rethink their procurement strategies to prioritize nutrition and drive significant progress?
Empower and support our People, ensure fair pay and equitable working practices, and create opportunitiesf or underrepresented and marginalized groups...
