About the author: Janet Forgrieve | SmartBlogs
Cutting food waste is a team effort that can get much more complicated when the team is growing fast. Houston-based Salata has grown to 42 restaurants, with 11 more in the works this year. Each corporate and franchise store employs between 15 and 20 people, and the fast-casual design-your-own salad chain has developed practices for cutting food waste that are a key part of the company’s training program.[…] Continue Reading »
When the Agriculture Department put long-awaited federal organic certification standards and a third-party inspection system into place in 2002, many who had been farming organically for years looked forward to being able to market their wares with a federal seal of approval.
At the same time, a group of small organic farmers in the mid-Hudson Valley area of New York who were mostly selling their produce at local farmer’s markets and to area chefs wanted to take a different approach, said Alice Varon, executive director of Certified Naturally Grown.[…] Continue Reading »
The popularity of craft and small-batch brews has been growing steadily, fueled in part by a growing awareness of the ways beer and food work together to tempt increasingly adventurous palates in search of new flavors.
Berries have gone from a seasonal treat to a year-round staple, as global trade makes it possible to have fresh fruit year-round, new packaging and shipping technologies keep the berries fresh longer and an increased focus on the perceived health benefits of berries fuels a rise in demand.