Certification Compost Magazine 
Perfect Daily Grind
APRIL 22, 2022
Fresh Cup Magazine relaunches as digital publication. The B2B coffee and tea magazine closed in 2020, but will now operate as an online publication. Westrock Coffee receives Coffee Quality Institute certification. Coffee professionals with national judging experience can apply to WCC Judge Certification events.
Modern Restaurant Management
JUNE 24, 2020
." The Vanguard line meets the new requirements of the Biodegradable Products Institute (BPI) for compostability certification that went into effect this year, making it an industry first for this product category.
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Modern Restaurant Management
FEBRUARY 18, 2020
Modern Restaurant Management (MRM) magazine asked restaurant industry movers and shakers: "What do you feel is going to cause disruption in the restaurant industry over the next decade?” With self-service options, like kiosks, restaurants can improve efficiency, create new business opportunities and enhance the customer experience.
The Wine Knitter
APRIL 19, 2022
Every country, state, and region has its own rigorous requirements for sustainability and organic farming certifications. In addition, Viña Tarapacá has a powerful sense of environmental friendliness, submitting to the highest international quality standards and certifications. Until next time… Cheers!
The Wine Knitter
FEBRUARY 8, 2021
This story was originally posted on Santé Magazine. ” Photo courtesy of Ritual Wines All the vineyards of the Viñedos Veramonte estate have organic certifications. We all have rituals that we perform day in and day out without batting an eye.
Modern Restaurant Management
FEBRUARY 14, 2020
Modern Restaurant Management (MRM) magazine's People & Places column features news of company hires and promotions, charitable efforts and product introductions. Compostable cutlery will be available this summer. This technology is EPA-approved and has FDA exemption as well as NSF certification for food contact applications.
EATER
DECEMBER 23, 2020
Katina uses no tractors or chemicals in her fields; instead, she regenerates the soil with compost, fixes nitrogen with cover crops, and minimizes tillage so as not to disturb the microbiology her team has worked so hard to enrich. There’s a lot of open-mindedness here” and an “incredibly supportive community,” Wiig says.
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