Intelligence
In the second Off the Knife interview with chefs and foodservice professionals, Barton Seaver tells the Advocate that while restaurant employees shouldn’t have to recite sustainability science at tables, they can personalize their knowledge and effectively communicate the method behind the menu.
Intelligence
A survey of major market sectors to identify further market potential for fresh tilapia found that both big-box retailers and traditional grocery stores offered little room for achieving premium prices for tilapia fillet products.