A report from the Produce Marketing Association Foodservice Conference
A campaign to double the amount of produce served in restaurants by 2020 has reached a critical juncture, and social media and new consumer-facing technologies can help push the movement forward, according to foodservice operators and industry trade group leaders. The Millennial generation is “much more adventurous” than Generation X and Baby Boomers, and that is leading to “more plant-based foods” on menus, said Rick Wolff, director of culinary standards for ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Why Register?
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to the NRN Digital and Print access package, for only a small additional amount, you can get NRN All Access, which includes premium reports such as the annual NRN Top 200 data. Either way, we ask that you register now. We promise it will only take a few minutes!
