Robert Ruiz, executive chef of The Land & Water Company in Carlsbad, Calif., has long been committed to telling diners where their dinner comes from. He’s topped sushi with QR codes printed in edible ink on rice paper to direct diners to a seafood sustainability website and is ready and able to share details, such as the latitude and the longitude where his seafood was caught and even the name of the fishing boat captain.
Telling (Food) Stories
Menumakers, manufacturers respond to consumers’ interest in food transparency. Full article sponsored by Lamb Weston.