DALLAS — Like “organic” and “local,” the word “sustainable” appeals to many restaurant-goers. However, the term can be difficult for people to understand, or in some cases, even accept, according to presenters here at the United Fresh Produce Show on Wednesday.
When used to describe produce on menus, the descriptor “local” draws consumers the most, but they are also drawn to organic and sustainable menu items, according to Maeve ...
REGISTER TO VIEW THIS ARTICLE - Register for a Free Account
Registering for content on Supermarket News will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. What are you waiting for! In addition you will also receive a complimentary copy of SN's salary survey sent to you by email.
Click here to read the FAQ page if you have any questions (opens in a new window)
Attention Paid Print Subscribers: While you have already been granted free access to SN we ask that you register now. We promise it will only take a few minutes! Or visit your profile and add your print magazine account number and zip code.
Already registered? Log In