Cornell roundtable looks at local food sources - (Cornell University)
November 19, 2007 – 7:01 pmRestaurants at all levels are heeding customers’ demand for fresh, locally produced foods, according to participants in the Cornell Food Safety and Nutrition Roundtable, held in September 2007 at the Cornell School of Hotel Administration. The Roundtable drew a distinguished group of industry practitioners and academic researchers to examine current food trends.. In addition to local sourcing, Roundtable participants addressed the critical issue of maintaining the safety of food throughout the entire supply chain and turbulence in the labor market.
“Restaurant operators are happy to meet customers’ demand for fresh products,” pointed out Roundtable chair Alex Susskind, associate professor at the Cornell School of Hotel Administration. “But participants from Hillstone Restaurant Group and Fresh City explained that the process works differently at different price points. For example, with their tighter price range, fast casual restaurants must use a different strategy for integrating locally produced foods than, say, upscale casual restaurants, which […]
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