Chase Purdy

There’s no doubt about the challenge ahead of McDonald’s. How do you reimagine and transform the greasiest beacon of American food on the planet into a modern restaurant chain that gives people what they want—healthier food served more efficiently? Certainly, McDonald’s has been feeling the need to change for some time. Executives there have watched same-store sales growth shrink for more than a year.

It might cost a whopping $200,000 just in initiation fees to get into Donald Trump’s private Palm Beach, Florida club Mar-a-Lago—but don’t assume the quality of the food matches the price.

In this case, it’s all about quantity. Not enough people are walking through the front doors of Whole Foods Market anymore.

Bruce Friedrich is about to up the ante in the effort to get more people eating plant-based and cell-cultured meat. With a staff that will soon exceed 30, Friedrich’s DC-based firm is expanding its attention from the United States to the entire world.

The literal beef between China and the US wound up being an asset for US president Donald Trump during a weekend summit with Chinese president Xi Jinping.

Kentucky Fried Chicken, the world’s second-largest fast food chain has announced that by the end of 2018, all the US chicken it purchases will be raised without antibiotics important in human medicine.

As US president Donald Trump this week meets for the first time with Chinese president Xi Jinping at Trump’s Florida golf club of Mar-a-Lago, the stakes couldn’t be higher.

If a restaurant dishwasher working in the US illegally wanted to leave his or her job, could they? Turns out, not necessarily.

It’s about time the global poster child for hamburgers actually made a burger that wasn’t frozen, right?

The United Nations this month announced the world is teetering on the brink of  the worst humanitarian crisis since the end of World War II, with 20 million people across four countries staring down widespread famine.

It’s been about two years since Josh Tetrick first learned about the covert and illegal campaign the US egg industry hatched to torpedo his upstart vegan mayonnaise company. Now he’s championing a set of proposed reforms that will make it harder for big agricultural groups from doing the same thing.

It’s a space that’s been conquered by salad bars, burrito chains, bakeries, and burger joints. And yet pasta remains a white whale in the ocean of fast-casual dining.

US president Donald Trump’s threats to upend existing free-trade agreements so far amount to bluster, but that’s not stopping Mexico from taking steps to protect itself.

One of the world’s preeminent purveyors of the gummy bears is set to open its first factory in the US, a bid to get more Americans eating Haribo.

It’s well documented that a vast proportion of the Chinese population is lactose intolerant, but that’s not stopping China’s consumers from spending more of their disposable incomes on dairy, particularly as more of them are lifted into the middle class.

To needle their opposition before games, the elite NBA basketball players of the Cleveland Cavaliers send processed and prepackaged peanut butter and jelly sandwiches to the other team.

For two years, Impossible Foods founder and CEO Patrick Brown managed to keep a pretty good secret.

It’s 2010. You’re an eager investor presented a choice between two stocks: Google or Domino’s Pizza. Where do you put your money?

In carving out budget cuts to fund a $54 billion increase in defense spending, US president Donald Trump has put a critical part of the country’s health under the knife: Food safety.

A boxy robot was spotted rolling down a San Francisco sidewalk on March 17, accompanied by two photographers as it completed a test drive. The two logos stickered to its side—Yelp and Eat24—leave little doubt of what the bot’s creators hope it will one day deliver.

For the first time, key players in the chocolate industry have agreed to cooperate to stop deforestation in major cocoa-growing areas, and they plan to start in Côte d’Ivoire and Ghana.

The chicken truly has crossed the road.

The cost of raising the minimum wage across the US is beginning to surface on restaurant bills. Just check the small print at bottom of your receipts.

First it was about getting tots through the front doors; now the renowned chef of one of New York City’s most expensive restaurants is gunning for millennials.