The foodservice industry has made progress in the past year in improving healthful food offerings, managing portion sizes and influencing consumer attitudes. However, the industry has been hit hard by the effects of climate change, does not pay enough attention to water sustainability, and hasn’t made progress in supply chain resiliency and transparency. That is the message the Menus of Change Scientific and Technical Advisory Council delivered to attendees of the second annual ...
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Contact: Desiree Torres Desiree.Torres@penton.com