#foodservice

#foodservice

The Culinary Institute of America (CIA) has partnered with Prosper Company to create a groundbreaking initiative aimed at enhancing personal and planetary health within the foodservice industry. As restaurant owners and hospitality leaders, this collaboration highlights a pivotal moment for our sectors, emphasizing the need for sustainable practices that align with consumer demand for healthier options.

The rise of plant-based diets is not just a fad; it's becoming a staple in the foodservice menu. As consumers increasingly seek healthier and more sustainable options, restaurants are expanding their offerings to include innovative plant-based dishes.

The acquisition of Erudus doesn't just expand our footprint - it completes a foundational layer of our strategy. With Erudus, Delfi/Dabas and PS in Foodservice under one roof, we now have an unparalleled ability to distribute, enrich, and activate trusted product data across borders - accelerating innovation in procurement, compliance, and sustainability throughout the food value chain,

As we enter 2025, ECRM's strategic approach to supplier-buyer relationships has never been more critical for foodservice and retail professionals navigating an increasingly complex marketplace. This year's ECRM sessions encompass a diverse range of categories, from Natural, Organic, Plant-Based, Keto & Gluten-Free Food & Beverage Programs to specialized segments including Frozen Foods, Campus Foodservice, Commercial Foodservice, Retail Foodservice, Meat & Seafood, Foodservice Technology Equipment & Supplies, and Deli, Dairy & Bakery.