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Delivery, technology and health trends are changing the foodservice landscape and younger generations are leading this charge, according to “2019 College & University Consumer Trend Report,” a report published by Technomic, Chicago.
Duke University has banned the use of disposable plastics campus-wide for all Duke Dining locations. Part of The Deliberate Dining Project, the program bans single-use, carry-out plastic bags and disposable plastic food service wear.
By 2025, 100 percent of the fast food restaurant’s guest packaging will come from renewable, recycled, or certified sources with a preference for Forest Stewardship Council certification.
A survey of protein purchasers in food service revealed beef continues to be a frontrunner in the industry in terms of volume, market share and dollars it brings to operations.