CHICAGO Sustainability is a widely held goal in the foodservice industry, with all the talk about going green, cutting “food miles” or using more organics, but the ways to achieve it are many and varied, chefs agreed during a recent meeting here. No two operators will take the same path toward sustainability, but as long as they start moving in that direction, the American food supply and economy will benefit, said celebrity chef Rick Bayless, owner of Chicago’s Frontera ...
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