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Category: Culinary Correspondent

Squeezing Profit from Food Scraps

Wait! Don’t toss out those carrot tops, potato peelings, or salmon skins. A tasty future could await these otherwise doomed — but edible — items. According to a report by the National Resources Defense Council, an organization dedicated to safeguarding the environment, up to 24 percent of produce grown in the United States is discarded […]

Ladies Make Hooch in Ivy City

Spirits are high in Ivy City. At last count, this rapidly growing area of Washington, DC boasts no fewer than three distilleries and one brewery. Among the stills are Republic Restoratives, at 1369 New York Ave., NE, across from the Hecht Company Warehouse. What sets this 15-month-old enterprise apart from the others is that it’s […]

Half Just Might Be More

Yes, dumpsters and garbage bins behind U.S. restaurants are still filling up, but fortunately, with a little less discarded food. As Foodservice Monthly has reported in previous issues, restaurant food waste is an ongoing problem. The industry is making progress, but we have a long way to go. According to the National Resources Defense Council, […]

Fast Food Fights Back

Attention, fast food purveyors: “Flippy” is ready to help prepare your customers’ burgers. This CaliBurger robot idea could be one way to hold off increasing competition from other — perhaps even more convenient — fast food options. Your quick-serve customers now have a number of choices: A foray through the salad and entrée bar at […]