Survey: Many chefs have tweaked practices over sustainability concerns
Flavor trumps all when choosing what to put on restaurant menus, but chefs across the country said they have modified their practices over the past year with sustainability in mind, according to a new survey by the James Beard Foundation. The New York-based foundation's “Sustainability and the Foodservice Industry” survey is based on responses from 173 member chefs. When asked what their top sustainability concern was, 73 percent of respondents said they were “highly ...
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!