Winter/Spring 2016 Edition of Energy Star Commercial Foodservice Newsletter
The farm-to-table trend has exploded recently. Across the country, menus proudly boast chicken raised by local farmers, pork from heritage breed pigs, vegetables grown from heirloom varieties. These restaurants are catering to diners who increasingly want to know where their food comes from — and that it is ethically, sustainably sourced.
Jeremy Kranowitz is dedicated to making the country's food and transportation systems more sustainable.
The Foundation recently released "The State of America's Wasted Food & Opportunities to Make a Difference," as part of its Future of Food initiative. The report details how and where wasted food occurs in the U.S. along the entire food supply chain, including farms, processors, distributors, wholesalers, retailers, restaurants/foodservice establishments and consumers.