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What We’re Reading: Reaching zero food waste; egg prices plummet

Interesting restaurant news from around the web

Marcella Veneziale, Associate web editor

June 29, 2017

5 Slides
food waste
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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]

About the Author

Marcella Veneziale

Associate web editor, Nation's Restaurant News

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