Understanding Sustainable Packaging for Foodservice
Converting to sustainable seafood packaging helps support a circular economy, reduce waste, and meet consumer demand.
Sustainability-first purchasing is a fast-growing trend, especially in younger generations. 9 out of 10 Gen Z consumers have made changes in their daily lives to live more sustainably, according to First Insight. Engage with your environmentally and socially conscious diners—choose wild-caught Chicken of the Sea products. Rated #1 in the world on the Seafood Stewardship Index.
Campus diners are more health-conscious than ever before, and they seek out foods that are a “good source of nutrients” (IFIC). As many reduce their intake of red meat, wholesome seafood offers plentiful protein, omega-3s, vitamin D, and other nutrients to meet your campus community’s wellness-driven demands.
Today’s campus communities are on a culinary adventure. Prized by chefs around the world, tuna and salmon lend themselves to global flavors—perfect for pizzas, tacos, falafel, frittatas, salads, sandwich concepts, hand rolls, bowls, and more. Salmon empanadas, spicy salmon roll in the bowl, and creative pizzas are all-day menu favorites.
Converting to sustainable seafood packaging helps support a circular economy, reduce waste, and meet consumer demand.
Low in fat and high in protein, crab is a nutrient-rich food choice. Learn more about crab nutrition.
March is National Nutrition Month. Learn how ensuring nutrition for citizens across the globe encompasses food choices and sustainability practices together.
As we focus on preventive strategies for heart disease during American Heart Month, many people may wonder: are pills or plant sources like walnuts just as effective?
As the New Year launches, connect with consumers with seafood, a trending menu ingredient, and tune into their wellness goals.
With the New Year around the corner, many people are thinking ahead to healthy eating and wellness goals. Nutrient-packed shrimp can play a role.
Today’s foodservice consumers are health-conscious and hungry for transparency. And they expect chefs to build healthy menus that lead with flavor. Here are some tips.
RDNs, DTRs, CDM, CFPPs, and Certified Chefs: earn continuing education credits on demand through Chicken of the Sea’s educational site.
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