Working with area farmers and vendors, the meal program at University of California Davis Health achieves both more reliable procurement and higher quality ingredients.
Panelists Dana Gunders of ReFED, Danielle Nierenberg of FoodTank and Amy Keister of Compass Group brainstorm on ways to stop food waste from a hospitality perspective. Plus, the important role chefs can play.
Launched on Mindful Fork plant-based menu concept program coincides with Fresh Ideas Food Service Management’s announcement to eventually provide one plant-based entrée for every meat-based option.
Technology-driven solutions are enabling on-demand food service options that engage consumers and deliver healthy, varied food choices in a safe, environmentally friendly manner.
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