Restaurants: Eating without Waste

Nick Murray Zoo School of Environmental Studies Estimates are that one fourth of all food produced for human consumption goes to waste. This wasted food costs $31 billion annually. The restaurant business, one of the fastest growing industries in the world, is a major contributor to food waste. There are …

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Connecting Farms, Distributors & Restaurants

Mike Mitchelson Editor, Food Service News You’ve seen the trucks: Sysco, Reinhart, U.S. Foodservice and others, transporting food to restaurants across the country. And, yes, it’s true. Even here in the Midwest, your food travels on average from 1,200 to 1,500 miles to get to your plate, depending on which …

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