Future of Food: Less food will go to waste
Food waste is a growing concern among Americans, and for good reason: More than 30 percent of all food produced in the U.S. is never eaten, according to the USDA. Restaurants have long been careful about waste because it can raise their cost of goods. But now that more consumers are seeing the value of conservation for its own sake, restaurants are leveraging these practices to benefit their reputation. We only see this less wasteful trend growing.
Millennial-friendly salad chain Sweetgreen has been doing that since it debuted in Washington, D.C., in 2007, with found wood from old barns for