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Nutrition & Foodservice Edge Magazine

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Nutrition & Foodservice Edge magazine is read by more than 14,000 nutrition and foodservice professionals nationwide, plus thousands of others allied with the foodservice industry.

The official publication of ANFP, Edge is one of the organization's most popular benefits. Nutrition and foodservice professionals are continually searching for new and better products, and they rely on their association publication for timely information.

Since Nutrition & Foodservice Edge is produced by their professional partner, it is well read and trusted. Feature articles are available to ANFP members in ANFPConnect. Past articles are available online to member and non-member visitors.

Diane Everett
Editor
Nutrition & Foodservice Edge Magazine




“Edge magazine helps me to stay in the know on current trends, culinary techniques and management styles. I look forward to receiving my copy every month because I know it’s going to help me be the best CDM possible. Edge  is an invaluable resource to me and many others on our foodservice and culinary team. Thanks Edge!!”

Joshua Watkins, CDM, CFPP

Palmetto, GA

 
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New Opportunity!
 ANFP’s Edge Express e-mail reaches approximately 13,500 members and industry professionals and is published 6 times per year. Edge Express will feature a CE article as well as late-breaking industry news.

With the inclusion of a direct link to your website, Edge Express is a great opportunity to capture members’ undivided attention! Click below for more details and to complete the form to be an advertiser in Edge Express.

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Digital Edition

Every other month, the magazine is not only delivered in the mail, but also online through our digital version!

Continuing Education and Favorite Features

    Food Protection Connection (CE)
    Nutrition Connection (CE)
    Management Connection (CE)
    Leadership Connection (CE)
    Culinary Connection (CE)
    CDM Spotlight

Editorial Calendar

    January/February: Culinary Trends and Innovations
    March/April The Food Safety Issue 
    May/June Commercial Kitchen Innovations
    July/August Medical Nutrition Therapy 
    September/October Holiday Menus and Events 
    November/December Foodservice Technology