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Food service menu trending: The state of meat and produce supplies, cool ice cream treats for summer and Sodexo's sustainability plan during coronavirus

Shiso, mint’s East Asian cousin, 6 fresh ways to bring tropical Caribbean flavors to summer menus and more menu trends

Although the massive disruptions in the food supply chain that occurred in March and April are not likely to be repeated, the uncertainty of how long, and how severely, meat production will be hampered means that restaurant operators will need to be flexible in terms of what products they use in their restaurants, according to supply-chain experts. Read some tips on how to handle the waivering supplies.

On a lighter note, here are 5 ice cream-based treats for the summertime. While this summer will be different than most for operators and consumers alike and ice cream may not be considered an essential, "brands can still become a self-care partner during this time, and perhaps more importantly, the subsequent fallout" according to research firm Mintel by incorperating ice cream-based treats.

And on the long forgotten sustainability side, Nell Fry, senior manager of sustainability for Sodexo, shares a behind-the-scenes look at how Sodexo is working with its clients to keep sustainability in the forefront, even as it seems a few steps have been taken backward in order to keep people safe.

See what else was trending on food service menus this month. 

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