Marketman

JUNE 25, 2019

billion by 2050. of food production is either lost or wasted each year, we have the ability to turn this chain reaction around. In a recent What’s Hot Culinary Forecast survey, zero-waste cooking ranked number 3, directly after cannabis/CBD oil-infused drinks and food. Give your menu a facelift.

Sustainability 63

Sustainability Seasonal Menu 2050 Food Supply 63

Marketman

JUNE 25, 2019

billion by 2050. of food production is either lost or wasted each year, we have the ability to turn this chain reaction around. In a recent What’s Hot Culinary Forecast survey, zero-waste cooking ranked number 3, directly after cannabis/CBD oil-infused drinks and food. Give your menu a facelift.

Sustainability 40

Sustainability Seasonal Menu 2050 Food Supply 40

EATER

SEPTEMBER 30, 2024

Platt, who is in charge of sustainability initiatives at Andina, did the only thing he could: He and his staff took salmon off Andina’s menu. All of this makes it harder to keep menu prices consistent and run a profitable business. Half the suitable land for coffee will be gone by 2050. climate has a lot to do with it.”

Food Supply 115

Food Supply Pricing Agriculture Supplies 115

Modern Restaurant Management

SEPTEMBER 15, 2021

“The Discerning Diner report provides our members with the information they need to make choices around everything from menu selections and customer service options, to marketing initiatives and possible new revenue streams that today’s consumer is interested in. This age group should reach 22 percent of the population by 2050.

2021 178

2021 Retail Loyalty Program Online Ordering 178