Indianapolis is set to host the World Food Championships for the third consecutive year, from Oct. 15-18, at the Indiana State Fairgrounds. The event will feature 350 teams competing for over $400,000 in prize money across various categories such as barbecue, desserts, and pizza. Special events include the Burger Battle, Dessert Smash, Pizza Fest and the Ignite BBQ Party.

Sysco has partnered with the World Food Championships as an official platform partner, enhancing its presence at the 2026 event in Indianapolis. The partnership includes naming the Sysco Demo Stage, live culinary demonstrations, and a 1,600-square-foot activation space. Sysco will also be the presenting partner of the WFC Chef Category, providing products for competitors.

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Chipotle Mexican Grill is ramping up its apprentice program, with the goal of having an apprentice in every location by the end of next year. About 75% of Chipotle's units have this role now, and data shows these restaurants achieve stronger operational performance compared to those without. The apprentice position acts as both a stepping stone to general manager and a way to improve operational coverage during busy periods. The expansion is part of Chipotle's broader strategy to support its growing footprint across the US and Canada.

Basilio Inn, a Staten Island institution since 1921, is celebrating its 106th year as the borough's oldest restaurant. Watch as owner Maurizio Asperti, who has been involved with the restaurant for 50 years, walks through a day at the restaurant, where homemade pastas like ravioli and bucatini are made with fillings and sauces crafted from scratch, often using ingredients grown on-site, such as zucchini blossoms. Signature dishes include pork ossobuco slow-braised with porcini mushrooms, branzino grilled whole with simple seasoning and seasonal specials like duck breast with fig sauce. The kitchen emphasizes freshness, small-batch preparation and authentic Italian methods, maintaining a culinary approach rooted in both regional Italian traditions and family recipes passed down through generations.

Hotels are adopting innovative strategies to manage food waste from buffets, which can account for nearly half of all food prepared. Measures include tracking consumption patterns to better match supply and demand, donating surplus food to charities, converting waste into compost or biogas, and repurposing ingredients within the kitchen. These efforts not only reduce environmental impact but also support local communities.

Seattle's public school system has joined a growing number of districts offering universal free meals, with funding from various sources, including federal programs. Professors Amy Ellen Schwartz and Orgul Ozturk highlight the benefits, such as improved test scores and reduced food insecurity, especially for students just above the eligibility threshold for subsidized meals. However, some studies show minimal effects on behavior and health, and there are calls for defunding these programs. Despite mixed findings, universal free meals are linked to increased student participation and potential long-term economic benefits.

Inflammation is the body's natural immune response to injury or infection, which can become harmful when chronic. Registered dietitians Caroline Susie, a spokesperson for the Academy of Nutrition and Dietetics, and Amy Goodson highlight that chronic inflammation is linked to diseases including heart disease, diabetes, arthritis and mental illnesses. They emphasize that diet plays a significant role, with processed foods and sugars exacerbating inflammation, while fruits, vegetables, and whole grains help reduce it. They recommend a balanced diet and lifestyle changes to reduce inflammation and promote long-term health.

Chefs Rishi Kumar and Zubair Mohajir, both recognized as 2026 Food & Wine Best New Chefs, have found common ground in Chicago, creating the restaurant Mirra, which explores the culinary connections between India and Mexico. The restaurant's menu is filled with inventive mashups, such as chaas aguachile and barbacoa biryani, each highlighting unexpected similarities between the two cuisines. Its success has led to the opening of two new concepts, Mariela and Muhajir, both of which continue to explore the theme of migration and the spice road.

Major quickservice chains are increasingly turning to experimental restaurant concepts to test new ideas in a real-world setting as they adapt to shifting consumer tastes. KFC's Open House in Texas is experimenting with menu items, pricing, design and technology to see how changes work together. Similarly, Taco Bell's Live Más Café focuses on beverage variety. The controlled experiments allow chains to trial bold innovations, such as expanded beverage menus or new service models, without disrupting core operations, and to gather insights to help combat declining foot traffic. While not all experiments endure, their lessons often shape the brands' mainline strategies.