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The Coronavirus has taken ghost kitchens from experimental concept to staple for customers and restauranteurs. Here are six important concepts those thinking about ghost kitchens should keep in mind…
The foodservice and hospitality industries consume about 15 percent of the total water used in commercial and institutional facilities in the United States, according to EPA estimates. A…
Natural resources are dwindling. Carbon emissions are at a record high. The global population keeps growing, which increases the demand for food, feed and fuel. It will take all of us - people,…
North America loves meat and fried foods. Unfortunately, preparing these delicious foods generates a lot of waste. The most visible form is plate waste - but some 'leftovers' aren't quite as obvious.…