Michael Costa

Michael Costa

Michael Costa is the Former Editor-in-Chief of Food Engineering, and the former Editor-in-Chief of Refrigerated & Frozen Foods. Previously, he was Editorial Director of Hotel F&B magazine for 12 years, covering the business of food and beverage in lodging, including restaurants, bars, catering and more, for readers working in hotels, casinos and cruise ships. During his time at Hotel F&B, he guided the publication to six FOLIO: magazine Eddie awards. Before joining Hotel F&B in 2007, Michael attended culinary school at the Illinois Institute of Art while working in the kitchen and in F&B purchasing at the 1,218-room Sheraton Grand Chicago. Prior to that, he worked for six years in TV news as a reporter at network affiliates around the country. Michael is a journalism graduate of Columbia College in Chicago.

Articles

ARTICLES

RFF-supplychain-Featured-1170x878.jpg

Leadership Lessons from Women in Supply Chain Management

Advice from three industry veterans for women wanting to grow their careers in this always-evolving industry.
Michael Costa
Michael Costa
July 27, 2021
No Comments
Traditionally, one overlooked and underutilized labor pool has been women. The industry has been a male-dominated field for decades, but the need for additional help today has put women in a better situation to start a cold chain career.
Read More
cooked fish and hands

The future of fish

How BlueNalu envisions cellular aquaculture impacting the planet as well as plates in the next few years.
Michael Costa
Michael Costa
March 25, 2021
No Comments

We check in with BluNalu about the future of fish through cellular aquaculture, plus the company's recent progress toward launching its products for foodservice.


Read More
construction site
Cover Story

Cold Storage Construction and COVID-19

How the pandemic is transforming new-build and renovation projects in 2020.
Michael Costa
Michael Costa
September 1, 2020
No Comments

Looking back on what we’ll call 2020 B.C. (Before Coronavirus), the pipeline for cold storage construction was already robust and healthy. According to research by commercial real estate firm CBRE, overall industrial construction—which encompasses cold storage, along with warehouses, distribution centers, manufacturing facilities, self-storage, office and flex space—was at 298 million square feet (MSF) before COVID-19, bolstered by the ongoing rise of e-commerce. 


Read More
Cold Food Trucks

How the Cold Food and Beverage Supply Chain is Performing During the COVID-19 Pandemic

Workplace safety initiatives, strategic reallocation of inventory, and online resources are keeping the cold chain moving, according to the GCCA.
Michael Costa
Michael Costa
March 23, 2020
No Comments

The COVID-19 pandemic has had a historic impact on business across multiple industries in a very short time, including the cold food and beverage supply chain. We spoke with Lowell Randel, VP, government and legal affairs at the Global Cold Chain Alliance (GCCA) for a snapshot of how the cold chain is adjusting to the new norm, and also to dispel certain myths surrounding the country’s food supply and ability to replenish inventory.


Read More
View All Articles by Michael Costa

Get our new eMagazine delivered to your inbox every month.

Stay in the know on the latest food and beverage manufacturing markets.

SUBSCRIBE TODAY!