BurgerFi, one of the nation's fastest-growing, premium fast-casual concepts, and Gopuff, the go-to platform for immediate delivery of customers' everyday needs, announced plans to expand the delivery of BurgerFi items.

A new study led by researchers at the University of Florida predicts that the supply chains for two of American’s most popular plant-based foods — French fries and pasta sauce — are surprisingly resilient to climate change.

New Modernized Branding and Logo Signals the Brands Evolution in Food Quality, Sustainability, and Digital

McDonald’s first global flagship Net Zero Energy-designed restaurant will serve as a learning hub to test sustainable solutions. Modern architecture is combined with technology to create enough renewable energy on-site to cover its energy needs on a net annual basis.

This week more than 2,000 growers, suppliers, and experts will converge at the largest conference and trade show for the potato industry held in North America, Potato Expo 2018.

The new Potato Expo Innovation Hub is now open and accepting abstract submissions for the Potato Expo 2018, the largest convention and trade show for the potato industry in North America.

After less than a year of being on the menu, Burger King is getting rid of its lower-calorie french fries, called Satisfries, at most of its restaurants.

Burger King is rolling out a new “Burgers at Breakfast” menu that makes selected lunch and dinner favorites - including french fries - available in the morning alongside the chain’s regular breakfast items.

Burger King Worldwide, Inc. announces that it is making SATISFRIES™ French fries the standard fry in the BURGER KING® Kid’s Meal.

French fries and potatoes are not evil but they have been demonized. What will it take to get the buying consumer to realize that a potato is a very simple, healthy and wholesome food and not the primary culprit in rampant obesity?