Over the past 12 years, NYU Langone has completely transformed its approach to hospital food, moving away from the typical pre-fabricated meals and instead creating a system centered on fresh, from-scratch cooking. The hospital rebuilt its cafeteria after Hurricane Sandy, using the opportunity to overhaul not just the physical space but the entire food service operation. Today, patients enjoy dishes such as herb-grilled chicken, Atlantic salmon with salsa verde, and housemade soups, reflecting a commitment to high-quality ingredients and nutrition. The initiative has helped erase the stereotype of bland, unhealthy hospital food and set a new standard for patient dining.

DoorDash has launched DashLoop, a pilot program in Half Moon Bay, Calif., aimed at reducing single-use plastic waste by providing reusable containers for food delivery. The initiative involves 12 local restaurants and provides customers with reusable containers for their orders, which can be returned at designated bins. DoorDash manages the collection, cleaning and redistribution of these containers, aiming to test the feasibility and community response to reusable packaging in a small, environmentally conscious town. DoorDash's initiative aligns with California's sustainability goals, including a law requiring single-use containers to be recyclable or compostable by 2032.

Burger King has launched a major hiring campaign to recruit up to 60,000 new team members across its 6,500 US restaurants. The initiative covers roles from hourly staff to salaried managers and comes as a response to increased customer traffic and sales growth. The company attributes the need for new hires to the momentum generated by its recent turnaround, particularly the Reclaim the Flame program, and emphasizes the collective effort required from both company-operated and franchised units.

Independent restaurants remain the core focus for US Foods, driving its approach to product development and trend adoption. The distributor's Spring 2026 Scoop includes 19 exclusive products designed to address independent restaurants' needs for quality and innovation. The launch features items such as the Monarch CrispGuard Garlic Parmesan Ranch Coating and Dubai-Style Chocolate Torte, crafted by company chefs to offer menu versatility, labor savings and enhanced profit opportunities.

The Culinary Institute of America's Food Is Life, Food Is Health event spotlights the "food as medicine" movement and the need to better connect culinary practice with health outcomes. Kristen Rasmussen, MS, RDN, assistant director of health and sustainability programs at the CIA, emphasizes breaking down silos between the food and health care industries and highlights the role of evidence-informed menu design and ingredient choices that support health without sacrificing taste. "I think this Wendell Berry quote sums it up nicely: 'People are fed by the food industry, which pays no attention to health, and are treated by the health industry, which pays no attention to food,'" she said.

Jeanine Bowman, food service director for Morris Public Schools in Minnesota, has increased local food purchasing to 15% by working with nearby farms, resulting in fresher, more healthful meals that students enjoy. This effort, supported by USDA grants, also has reduced food waste and increased school meal participation.

Registered dietitians Natalie Rizzo and Lisa Young recommend starting the day with a fiber-filled breakfast to maximize health benefits including improved heart health, weight management and blood sugar control. They emphasize that while fiber timing isn't crucial, consistent intake throughout the day is key. Breakfast options like oatmeal with nuts and berries and avocado toast can provide a strong start, while fiber-dense dinners aid in digestion. Gradual fiber intake and hydration are advised to avoid discomfort.

Chef-made hot sauces have become a culinary trend in 2026, with renowned chefs like Jeremy Chan (Ikoyi), Will Murray (Fallow) and Elizabeth Haigh (Mei Mei) launching signature condiments that reflect their unique cooking styles. These sauces -- ranging from Magma Concepts' citrusy, peppercorn-infused blend to Fallow's British sriracha and Pig and Tiger's textural chili crisp -- are designed to be versatile, approachable and deeply flavorful. The creation of these condiments allows chefs to showcase their creativity and technical skill, while also providing home cooks with a taste of restaurant-quality flavor. Many chefs emphasize that these sauces are not simply luxury items, but everyday condiments that bring the distinct character of their kitchens into people's homes.

Salud has opened in Venice Beach, Calif., with a day-to-night concept inspired by Mexico City's coffee bars. During the day, the 2,000-square-foot eatery offers coffee and Latin-inspired breakfast options in a bright, relaxed setting, while in the evening, it becomes an intimate bar serving tapas and cocktails. The doors close at 2 p.m. each day to give staffers time to transform the space before it reopens at 5 p.m. "By resetting between services, we can ensure that both the café and bar operate at a high level without compromising quality," co-owner Celia Sanchez Lara said.