Products on the Market
Do Good Foods, a climate-forward food solutions company that upcycles surplus grocery food into nutrient-dense animal feed, is furthering its mission to fight food waste and combat climate change with its latest product innovation – Do Good EggsTM. Every dozen of verified carbon reduced Do Good Eggs will save approximately one pound of greenhouse gas emissions (CO2e) from entering the atmosphere. Working exclusively with Michael Foods, a subsidiary of Post Holdings and the largest foodservice supplier of egg products in the U.S., Do Good Eggs will be supplied to foodservice venues across the country starting in 2023. Do Good Eggs will help food service companies reduce their Scope 3 carbon emissions while appealing to consumers that want to purchase products that positively impact the planet. All Do Good Eggs will be produced in a certified cage-free environment.
Chicken of the Sea Frozen Foods announced an exclusive initiative with two of its global shrimp suppliers, Thai Union Frozen PCL and Avanti Frozen Foods, making the company the largest importer of Fair Trade Certified™ shrimp in the United States. This marks not only the first fair trade seafood or shrimp certification in India, but also the first certification of two suppliers simultaneously from different geographic regions. This recent fair trade certification is an extension of the Thai Union global sustainability platform, SeaChange, and the seafood giant’s commitment to protect the planet, improve lives, and fight poverty within the communities in which it operates. As part of Thai Union North America, Chicken of the Sea Frozen Foods partnered with Thai Union Frozen and Avanti, a Thai Union affiliated company, on this important initiative to help drive sustainability and leadership in the industry and category. Chicken of the Sea Frozen Foods is the #1 importer of frozen shrimp in the United States. With shrimp as the most consumed seafood in the country, this certification provides U.S. consumers with the volume of Fair Trade Certified options they are starting to demand.
People on the Move
The AT&T Hotel and Conference Center has named Daniel Benavidez to the position of Executive Pastry Chef, announced the property’s Food & Beverage Director Philippe Wilhelm. Chef Benavidez will work with the property’s Executive Chef Jason Cunningham on all pastry offerings property-wide, including bread and pastry at The Carillon, the fine dining concept led by Chef de Cuisine Kyle Barham. Houston native Benavidez began his culinary career working at Moody Gardens Hotel and Convention Center in Galveston prior to attending Texas State University in San Marcos. Soon after earning his Bachelor’s Degree in 2011, Benavidez secured a Pastry Cook position at Omni Austin Hotel Downtown. His focus and creativity were rewarded when he was named Pastry Supervisor and ultimately promoted to Pastry Sous Chef in 2018, providing key support and departmental knowledge to the Executive Chef and Director of Food and Beverage. In 2020, Benavidez joined The University of Texas at Austin as the Executive Pastry Chef, where he managed the university’s high production bakery. He was responsible for day-to-day operations of the bakery, supporting six campus dining locations, nine coffee shops, and numerous catering events, together serving thousands of students and faculty daily.
