To better understand beef trends at foodservice, Beef. It’s What’s For Dinner., on behalf of the beef checkoff, completes an annual foodservice volumetric study to measure operator purchases and distributor sales of beef and other proteins across all foodservice operator segments.1 …
“Schools are legitimate volume foodservice buyers that collectively serve fresh produce to 30 million children who participate in the National School Lunch Program each day,” said Andrew Marshall, Director of Foodservice & Foundation Partnerships, United Fresh Produce Association. “They are often the ‘largest restaurant in town,’ and through breakfast, lunch, and other child nutrition programs, school foodservice plays an important role in introducing fresh produce to children starting from an early age.” …
The new Chicken Check In Foodservice website provides information on how broiler chickens (chickens raised for meat) are raised and produced in the U.S., including frequently asked questions, a glossary of chicken labeling terms, and additional resources. …
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