Adam White, a culinary instructor at Nova Scotia Community College, is teaching students to cook lobsters more humanely by freezing them before killing them. The method is based on studies from England, which is banning the practice of boiling lobsters alive by 2030 as part of the Animal Welfare Act.

Chicago's City Council has voted to permanently freeze the implementation of an ordinance that would phase out the tip credit, effectively reinstating it for minimum wage workers. The council's 30-18 vote caps the tip credit at 24% of Illinois' $16.60 minimum wage, reversing a previous move to phase out the practice by 2028. The council's vote faces a potential veto from Mayor Brandon Johnson, who has opposed the tip credit.

The $3 value menu is on the rise in quickservice, replacing the iconic $1 menu of the Great Recession era. With rising food, labor and operational costs, Taco Bell has shifted its value offerings to accommodate economic realities, featuring multiple items under $3 to attract budget-conscious consumers in today's volatile economy.

Chef Charlie Palmer has introduced Cattlemen's Bar at the Paso Robles Inn in California, as part of a $13 million revitalization project with Peregrine Hospitality. The 83-seat bar, designed by EDG Design, pays homage to the area's ranching heritage and features regional cuisine, local wines and specialty whiskeys.

Oranges may help reduce stress due to their vitamin C content, which supports immune function and helps regulate the body's stress response. Registered dietitian Kristen Lorenz explains that the antioxidants and nutrients in oranges, such as flavonoids, B vitamins and magnesium, contribute to mood regulation and nervous system calming. Although other citrus fruits may have higher vitamin C concentrations, oranges are emphasized for their palatability and practicality for daily consumption.

School lunches have evolved significantly, with Charleston County School District and Porter-Gaud School offering diverse and nutritious meals. The Certified S.C. Cafeteria program, launched by the South Carolina Department of Agriculture, encourages schools to use locally sourced foods, benefiting over 500,000 students.

The collaborative efforts between US and Mexican authorities, along with industry stakeholders, have successfully halted Salmonella outbreaks tied to Mexican papayas since 2020. After years of recurring illnesses and deaths from 2011 to 2019, a shift to preventive, coordinated actions -- including enhanced inspections, improvements in traceability and rigorous compliance with food safety regulations -- proved effective. The FDA reports that no Salmonella outbreaks linked to Mexican papayas have been identified in the last several years, marking a significant public health achievement.

Menu developers are eyeing several emerging trends, including grape as a standout flavor influenced by Asian desserts and beverages, the use of salt in beverages for functional hydration and the rising importance of fiber for digestive health. Other notable trends are the incorporation of functional ingredients in hot chocolate, the popularity of musubi as a customizable snack and the use of koji to enhance umami in dishes.

The 2026 Food & Beverage Awards, presented by the National Restaurant Association Show, recognized 28 innovative products in the foodservice industry. The winners demonstrated advancements in flavor, texture, convenience and ingredient simplicity. This year's selection spanned a range of categories, including plant-based alternatives, globally inspired dishes and operationally efficient formats. Products such as salt-and-vinegar cheese curds, Moroccan plant-based meat cubes and ready-to-use garlic confit reflected the diverse and evolving needs of foodservice operators.