Month: October 2012

According to the National Mango Board’s (NMB) 2011 Consumer Attitudes and Usage Study, 47 percent of mangos are eaten outside the home. With this in mind, the NMB works closely with foodservice professionals, chefs and operators to encourage the use of fresh mango in dishes at restaurant chains across the United States. The NMB has seen great success in increasing fresh mango menu items in 2012 with four NMB mango promotions. …

Greener Fields Together, a groundbreaking, industry-wide sustainability and local produce initiative, was officially launched Tuesday. The foodservice industry’s first comprehensive, national farm-to-fork sustainability program, Greener Fields Together has two primary goals: to create and commit to continuous sustainability improvements at each touch point in the produce supply chain, and to ensure the availability and safety of local produce for operators in all segments. …