Buffeted by COVID, climate change, labor shortages, and other stressors, the food and beverage industry around the world is in crisis and transition. How are practices of eating out changing? Where are restaurants, street vendors, and other eateries headed? This is a series of lectures and dialogues with food researchers and practitioners to see where the global business of eating out is headed during and after the COVID crisis. Looking at eateries on different scales from gourmet restaurants to street vendors, we hope to gain insights that can be shared across national and local contexts.  This online series is organized by the Global Food Project of the Institute of Comparative Culture at Sophia University and the New York University Nutrition and Food Studies, with funding from Sophia University. Lectures will be held on zoom, recorded and made available to interested viewers around the world.