What We’re Reading: Reaching zero food waste; egg prices plummet

Interesting restaurant news from around the web

Restaurant Hospitality scours the web for interesting reads on restaurants, food, chefs and more. This week, a new initiative helps chefs around the country make their kitchens more sustainable, the price of eggs plummets due to an increase in supply, Blue Apron’s IPO gets off to a shaky start, and a vegan mayo maker quietly develops technology to make lab-grown meat.

Contact Marcella Veneziale at [email protected]

Hide comments

Comments

  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
Publish