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 ...
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