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 ...
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