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How to Reduce Your Restaurant’s Carbon Footprint

7 Shifts

It’s no surprise the food industry leaves behind a large footprint—and while much of the supply chain is inevitable, there are many innovative and simple steps we can all take to reduce waste and our own carbon footprint. Takeaway: By showing your commitment to reducing plastic waste, you’ll encourage customers to do the same.

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How to Reduce Your Restaurant’s Carbon Footprint

7 Shifts

It’s no surprise the food industry leaves behind a large footprint—and while much of the supply chain is inevitable, there are many innovative and simple steps we can all take to reduce waste and our own carbon footprint. Takeaway: By showing your commitment to reducing plastic waste, you’ll encourage customers to do the same.

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MRM Franchise Feed: Church’s Goes Hybrid and Curry Up Incentives Now

Modern Restaurant Management

The partnership aligns Clean Juice’s core values of healthy, clean living with a focus on raising the nutritional and educational value of organic food and beverage choices available to consumers across the nation. There aren’t a lot of products that are transparent about what is in your food.”

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Fast-Casual Academia, Climatarian Menu and Ice Auction

Modern Restaurant Management

Market Cafe Powered by FOODWORKS is both a cost-effective, contact-free dining option, while simultaneously helping local restaurants and food artisans who were affected by COVID-19 get back on their feet and provide them with a way to restart their services. US Foods Holding Corp. On Point With Off-Premise.

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New & Notable: TEAM Schostak Celebrates 40, AI in Food Service and Beachy Tech

Modern Restaurant Management

Laura was a General Manager in the Bay City and Midland area for more than 8 years and moved to the Detroit area in 2006 to become the Director of Training for TSFR’s Burger King restaurants. He started his career with Hardee’s Food Systems in 1983 ending in the position of District Manager.

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The Link Between Deadly Lettuce Outbreaks and a Warming Planet

EATER

For lettuce growers, even a modest warming of the planet has the potential to accelerate existing risks of foodborne illness in the supply chain — and bring about issues we can’t foresee. coli outbreak in the United States since 2006, when a Shiga toxin-producing E. These impacts are likely to be felt across the food supply.

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The Lost Soybeans of Okinawa

EATER

In an excerpt from “Eating to Extinction,” author Dan Saladino visits Okinawa where one farmer is hoping to bring back one of the world’s rarest soybeans Our food supply is suffering from a diversity crisis. As the supply of the bean increased, so did demand for soy products. Buy now at Amazon or Bookshop. Monica Burton.