News &Insights
A Recipe for Zero-Waste Magic
Chef Almitra Williams and her hand-rolled carrot pappardelle with signature “caranara” sauce was recently named runner-up in Winnow’s #100RecipesFor100M global competition, celebrating chefs who have collectively driven more than $100 million in food waste savings.
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Data You Can Taste: How Analytics Shape What We Serve
Data and creativity aren't opposites in a great kitchen. Here's how we use guest feedback, waste analytics and menu insights to help our chefs do their best work.
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Guckenheimer Earns Top Protein Sustainability Ranking for Fifth Consecutive Year, Exceeding Goals and Outpacing Industry
A+ rating from Humane World for Animals reflects sustained progress in reducing animal protein reliance and embedding climate goals into workplace dining operations
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Re-thinking Single-Use Plastics in Food Service
Guckenheimer’s Single-Use Plastics Reduction Workshop united 30+ organizations across the food service supply chain to highlight scalable alternatives to single-use plastics.
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Celebrity Chef Amanda Freitag becomes Culinary Ambassador for Guckenheimer
Expanding our chef-driven partnership rooted in hospitality, community, and purpose.
Read moreHow Sustainable Menus Come to Life at Scale
A look at how a variety of small decisions can lead to meaningful sustainability impact across entire organizations.
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Guckenheimer Appoints Bruno Loosli as Vice President of Operations, East Region
Swiss-trained chef and international hospitality executive brings more than two decades of experience to Guckenheimer’s growing corporate culinary portfolio.
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A Taste of What’s Ahead: Food Trends Shaping the Workplace
Guckenheimer’s 2026 Trends Report explores the key forces shaping how people eat, connect and recharge during their workday.
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Why Hospitality Is Vital for Facilities: Q&A with Wendy Funkhouser
What makes a workplace worth the commute? Wendy Funkhouser, West Region President, shares how shifting client expectations and a demand for hospitality is shaping the employee experience.
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Guckenheimer’s R&D Engine
A behind-the-scenes look at how Guckenheimer’s f.i.t. Kitchen turns culinary ideas into scalable programs through rigorous testing, chef collaboration and future-focused innovation.
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U.S. Food Waste Pact Collaboration Results in Significant Reduction in Food Waste
In 2024, Guckenheimer became a signatory of the U.S. Food Waste Pact. The Pact recently released its 2025 Impact Report, providing the most comprehensive look yet at how collaborative action is moving the needle in addressing the food waste problem.
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Q&A with Chef Nicholas Peters
Our new Director of Culinary Development Nicholas Peters reflects on his journey from restaurant kitchens to corporate dining, highlighting how mentorship and hospitality remain critical aspects of his work.
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Flavor-forward: Guckenheimer’s Culinary Highlights 2025
We’ve seen it all — the wins that elevate workplace dining, the tweaks that drive sustainability, and the laugh-out-loud lessons that remind us innovation is never boring.
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