Chef Wanda White

Executive Chef

Forward Food

Chef Wanda White is the executive chef for the Humane Society of the United Sates (HSUS). Prior to joining HSUUS she was the chef/manager for the nation’s first all vegan dining hall, Mean Greens, located at the University of North Texas.  She graduated from the prestigious Art Institute of Dallas and has amassed an impressive resume of culinary education; from the Culinary Institute of America to formal training in Paris, France. She is a Certified Executive Pastry Chef (CEPC) and was a Chef Instructor at the Art Institute in Dallas. In 2015, Chef Wanda helped the Humane Society of the United States create a two-day plant-based chef training program that made its debut at Harvard University. Since that time she has worked with over 200 institutions and trained over 2000 chefs around the world how to create healthy plant-based menus.



The ingredients and flavors trending at independent restaurants often inspire menu ideas at more mainstream operations. To track what’s happening now in food and beverage, Technomic examined more than 50 menus from indies across the U.S., ranging from food trucks to fine-dining destinations.

Despite a historic drop in unemployment, foodservice operators enjoyed a slight slowdown in employee turnover midsummer, with the data signaling the dawn of a trend rather than a pause from years of acceleration, according to new research.

In a departure from its fast-casual roots, Toronto-based Freshii introduced its own school lunch program for the 2018 school year.