Why vegetarian meals aren’t necessarily cheaper
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With more omnivorous customers seeking plant-based meals from restaurants, and with more restaurateurs putting vegetables at the center of the plate, pricing is becoming something of a conundrum. Find out the factors influencing the pricing of veggie meals, as well as how operators can prevent sticker shock from customers. (Forbes)
Meet the compost king of New York
American Organic Energy
Charles Vigliotti, CEO of American Organic Energy in Yaphank, N.Y., is betting that the next frontier of clean energy will come from composted kitchen scraps. The breakdown of food waste, the supply of which is virtually endless, could also solve a longstanding sustainability problem. (The New York Times)
Saying goodbye to “sell by” labels
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Two food industry groups are asking manufacturers to update labels on packaged food that say “expiration” or “sell by.” The groups contend that the language isn’t accurate, as most food is still safe to eat after the “sell by” date. The phrase “best if used by” is one suggested replacement. (The Salt/NPR)
Gladys Knight’s name removed from restaurants
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Gladys Knight is no longer associated by name with three Atlanta-area restaurants that once bore her name. While the Gladys Knight’s Chicken & Waffles name is no more, the menu still includes dishes that refer to her famous music, such as the “Midnight Train” chicken-and-waffle offering. Knight’s son Shanga Hankerson, with whom she was involved in a legal dispute, owns the restaurants. (CNN)
A cocktail tour of Milan
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Aperitivo, or before-dinner drinks, is a hallmark dining staple in the Italian city of Milan. While the offerings could be hit or miss in the past, today’s scene reflects the city’s polished and fashionable milieu with cocktails from the classic to the crafty. (The Wall Street Journal)