With an ongoing shortage of truck drivers around the United States, Perdue Farms announced a plan to help find more workers for the near future in its local community. 

Section 204, a proposed rule in the Food Safety Modernization Act, will require companies to capture data and store it for two years.

Albertsons banner stores are installing “smart” salad bars made by Picadeli US, a division of Swedish food tech specialist Picadeli.

The US Department of Agriculture’s (USDA) National Institute of Food and Agriculture (NIFA) funded a food safety study conducted through the University of Georgia (UGA).

Over the past five decades, the number of teens in the workforce dwindled, according to a new report from The Food Institute. That is, until last year when businesses squeezed by labor shortages decided more youthful employees would fill the gap created by adult workers giving up low-paying jobs as they reassessed their options during the pandemic.

Grocery retailers looking to add value to their deli/prepared departments while simultaneously saving on labor and time should look no further than a recent central-kitchen innovation from fast-casual pioneer Saladworks.

At a time of labor shortages and rapid, hard-to-predict inflationary pressures, it’s more important than ever for retail foodservice departments and other areas of the fresh perimeter to have reliable production management software solutions to maximize efficiency and minimize waste. 

Transparency and sustainable sourcing — particularly in the fresh seafood arena — have become paramount to shoppers. 

USDA scientists are studying the genome of the pathogen that can help investigators find the source of an outbreak.