Bill Marler
JUNE 26, 2022
3.11 Plaintiff purchased through online subscription Defendant’s French Lentil + Leek Crumbles and on two occasions consumed it. 3.9 Defendant claims to work directly with farmers to grow organic products and “increase biodiversity” while avoiding synthetic chemicals.
Modern Restaurant Management
APRIL 21, 2022
We try to stay within a 50–100-mile max radius for our purchasing of vegetables and proteins. Patronize restaurants that engage in sustainable food purchasing, whether that is vegetables, fish or meat. In the Hotel, we prioritize purchasing from local vendors. Lisa Dahl, Chef and Restaurateur, Dahl Restaurant Group.
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Culinary Services Group
DECEMBER 17, 2024
With the help of our registered dietitians and nutritionists, your community can embody the principle food is medicine a popular term among many middle-aged and older adults now. For example, as people start to read nutrition labels on products they purchase, facts are becoming more important.
Culinary Services Group
SEPTEMBER 25, 2024
It’s helpful to discuss this information with your staff, including nutritionists, kitchen prep staff, servers, nurses, and others who can help analyze menu item popularity, ingredient expenses, and nutritional value. Conduct Regular Menu Reviews Regular menu reviews help identify opportunities to optimize food costs.
Bon Appetit Management Company
FEBRUARY 22, 2024
It’s not only important for us to purchase as much locally produced food as we can, but to consider how land is stewarded, how workers are treated, what animal welfare practices are in place, and how far and by what means food has been shipped. Once food enters our kitchens, we’re focused on sustainably managing what we’ve purchased.
FMT Magazine
AUGUST 20, 2024
When consumers can easily understand what they are purchasing, they are more likely to trust the brand and repeatedly choose its products. Transparent labeling reassures consumers that the brand is honest and committed to quality, which is vital in a market where trust plays a significant role in purchasing decisions.
FoodInsight
JULY 30, 2024
Nineteen consecutive years of data from the IFIC Food & Health Survey tell us taste is the number one driver of food purchase decisions. If comparing sodium content between two similar products, thirty-one percent say they would purchase the product lower in sodium and 26% say they would purchase the healthier option.
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