Does your food business produce more than a ton of food waste per week? If so, now is the time to plan for the change! In Massachusetts, new regulations will ban food waste from the waste stream, sending it to …
The recent Stanford Study called to attention the reason so many folks choose organic foods over conventionally grown, and it’s not necessarily nutritional value. The study asserted that conventional is the same as organic, nutritionally speaking.
Already at the forefront of the local food movement, Boston continues to become a better city for restauranteurs committed to sourcing foods locally and sustainably. The Boston Redevelopment Authority (BRA), in conjunction with the Mayor’s Food Council and Office of Food Initiatives, is hard at work developing plans to modify the city’s zoning regulations to permit and even encourage urban agriculture.
“Local” and “Sustainable” have been buzz words of the restaurant industry for the last few years and this trend is here to stay. Buying locally and sustainably is not just good for the environment and the local economy: it can …
No matter where you live, eating seasonally and locally offers a different way of thinking about food. While some areas of the country are relatively blessed to have locally grown fruits and vegetables for longer seasons, such as California and …
Barton Seaver’s new cookbook hits shelves on May 3rd. What? You’ve never heard of him? Neither had I until 3 weeks ago, when at the last minute I decided to attend a lecture on sustainable seafood at Harvard. I’m still …