The eateries once commonly found in shopping malls and transportation hubs have been redeveloped conceptually as standalone halls commited to providing culinary diversity and supporting local ...

The Stanford Food Design Lab hosted their annual Food Innovation conference on Friday, bringing together pioneers from the sustainable food industry and showcasing an array of plant-based delicacies, ...

It’s become increasingly difficult to ignore the impact waste and carbon emissions are having on the climate, from changing weather patterns to rising sea levels. While many countries across the globe ...

One of her favorite things about entrepreneurship, says Katlin Smith, Founder and CEO of better-for-you baked goods company Simple Mills “is that there’s always a new problem to be had, always a new ...

Amanda Huynh is a product, interaction, and food designer whose research focuses on community-building, race equity and sustainable design. She is an Assistant Professor of Industrial Design in the ...

The classic red and yellow arches may be iconic, but the landscape of fast-food design is undergoing a transformation. While efficiency remains key, restaurants are increasingly prioritizing ...

Conagra Brands is building its Center for Food Design next to its existing headquarters in Chicago’s Merchandise Mart. The new 40,000-square-foot innovation center is an expansion of its existing ...

Jasper Udink ten Cate is crazy for beets. The chef, performance artist, and designer trained in art history before launching Creative Chef, a catering and food brand in 2015. At a pop-up atelier ...