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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]

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