Driven by growing consumer concerns over the health of the environment, on-site foodservice operators in all segments are unveiling innovative programs offering patrons earth-friendly options.But as local, sustainable and organic foods appear alongside other green efforts in workplaces, schools and hospitals nationwide, contract feeders say that educating customers and employees about the intricacies of such programs is one of the biggest hurdles they face.“Sustainability and going green is ...
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Contact: Desiree Torres Desiree.Torres@penton.com