The US Department of Agriculture’s (USDA) National Institute of Food and Agriculture (NIFA) funded a food safety study conducted through the University of Georgia (UGA).

Over the past five decades, the number of teens in the workforce dwindled, according to a new report from The Food Institute. That is, until last year when businesses squeezed by labor shortages decided more youthful employees would fill the gap created by adult workers giving up low-paying jobs as they reassessed their options during the pandemic.

Grocery retailers looking to add value to their deli/prepared departments while simultaneously saving on labor and time should look no further than a recent central-kitchen innovation from fast-casual pioneer Saladworks.