Ken Botts

Sustainable Food Systems Strategist

Ken Botts has over 35 years of food service experience. He was previously with the University of North Texas where he helped launch the nation’s first vegan dining hall. In 2014 he joined the Humane Society of the United States as the director of food & nutrition where he helped develop a plant-based culinary training program Forward Food. His work has been covered by USA Today, ABC News, and Food Service Director Magazine. Recently, Ken came back into the food space full-time to continue to pursue his mission in life which is to help make the world a better place through food, one plate at a time.



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.