More than half (56%) of employed Americans who typically eat lunch during work hours struggle to eat a healthy lunch at work, and more than three-quarters (77%) say they're more likely to make healthier decisions at other times of the day if they eat healthy at lunch, according to a new survey from the American Heart Association, Dallas, Texas, and Aramark Corp., Philadelphia.

Chefs, food companies and foodservice operators are continuing to nudge consumer food choices in a more healthful, sustainable direction, according to the “7th Menus of Change Annual Report,” released by the Culinary Institute of America, Hyde Park, N.Y., and Harvard T.H. Chan School of Public Health—Department of Nutrition, Boston, Mass.

Between 2016-2017, total expenditures on food increased nearly $526 for the 130,001 consumers tracked by the Bureau of Labor Statistics, according to analysis from the Food Institute, Upper Saddle River, N.J.

Delivery, technology and health trends are changing the foodservice landscape and younger generations are leading this charge, according to “2019 College & University Consumer Trend Report,” a report published by Technomic, Chicago.

The restaurant industry added a net 13,817 establishments in 2018, an increase of 2.2%, according to new data from the Bureau of Labor Statistics, Washington, D.C.

The rising number of restaurants, hotels and fast food joints will remain a primary driver to the global foodservice equipment market, according to a study released by Future Market Insights, Valley Cottage, N.Y.

The global frozen food market valued at $219.87 billion in 2018, and is projected to grow at a CAGR of 5.14% during the forecast period, reaching $282.50 billion by 2023, according to research presented by MarketsandMarkets, New York.

The National Pork Board, Des Moines, Iowa, released its findings from the comprehensive Insight to Action research, this time examining trends in consumer behavior related to dining out.

Fourth, a Tampa, Fla.-based provider of hospitality operations platform, revealed the findings of its first annual “Truth about Dining Out” survey.