If you go by recent studies, restaurant operators are eager to put more fresh produce on their menus, to source that fresh produce as close to home as possible and to be sure the produce they serve is totally safe—even saying they will pay extra to ensure that it is. So how come more than 60 percent of the garlic used in foodservice comes from China, where U.S.-style food safety standards are only a rumor? You’re in luck if you’d like to see more fresh produce appear on U.S. restaurant ...
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