What Does The Future of Lamb, Pork and Beef Look Like For Canadian Foodservice
On January 31st, 2020 Food Service and Hospitality published an interesting article on what the future of lamb, pork and beef looks like for the Canadian Foodservice.
In an increasingly plant-forward landscape, Canadian operators are adapting to sustainability pressures and consumer demand for ethical and locally sourced ingredients. Zero-waste approaches and outright bans on single-use plastics are only a few of the ways foodservice professionals are approaching this demand, but one of the most glaring current issues in Canadian foodservice is meat production.
To read the full article, click here.