With an eye on National Stop Food Waste Day on Apr. 28, we collected some articles Food Management published on food waste and sustainability issues over the past year. Here’s a roundup.
Karen Bala, director of design for Boston-based architectural firm Dyer Brown, discusses recent changes in workplace culture and how that affects the design and infrastructure needs of corporate dining spaces.
Johns Hopkins University had the benefit of the hospital’s health and safety team, giving them time during the pandemic to listen to students and plan the future
Worcester Commons replaces the old Worcester Dining Commons with continuous all-you-care-to-eat sushi, pho, stir-fry, pizza, pasta, salads, Halal, grab and go and more.
