Which came first—the antibiotic-free chicken or the cage-free egg?
If you ask consumers, the answer is neither. They, in fact, view themselves as the catalysts for making menus “cleaner.” That’s according to the findings of a new study released by Hill+Knowlton Strategies during the South by Southwest technology and entertainment conference taking place this week in Austin, Texas. Read on to see what health-minded restaurateurs need to know.