ManagementSeptember 21, 2020Cutting plastic out of the kitchen
Leading the way in the foodservice fight against single-use plastic. Plastic. The once wonder material offering countless benefits is now increasingly vilified in the court of public opinion. And perhaps rightly so. With just 9% of all the plastic ever produced...
Chef's LifeSeptember 17, 2020The meat of the matter
Carrie Chan CEO of Avant Meats discusses the science behind the most sustainable and energy efficient alternative to meat production: cultivated meat. In 2015, businesswoman Carrie Chan went vegan. Soon after, she realized that the threats to the planet posed by...
ManagementMay 5, 2020What does the food service world look like after Corona?
One part of the world has almost made it, the other is still in the middle of it - the Corona crisis leaves no one untouched. In the last few weeks no stone has been left unturned anywhere, the world has...