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Trends, solutions, and best practices for sustainable food and beverage operations, including energy efficiency, utility usage, water conservation, green building, and more.
Bob Garrison, chief editor of Prepared Foods, Kelley Rodriguez, editor-in-chief of Refrigerated & Frozen Foods, and Alyse Thompson-Richards, editor-in-chief of FOOD ENGINEERING, discuss the biggest trends impacting the food industry in 2025 and beyond.
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