Urban farms check a variety of boxes for today’s consumers: locally grown, sustainable, low carbon footprint — not to mention fresh, healthy and tasty.
Bakers of artisan breads in commissaries, central kitchens and other offsite facilities that supply foods to retail grocers face hurdles that other bakers don’t.
A new report from FMI finds that despite the challenges it faces, retail foodservice is well-positioned to compete for more of the total foodservice pie going forward.
Companies need to continue to place a strong emphasis on frequent handwashing, social distancing, staying home when symptomatic and disinfecting frequently touched surfaces.