Cover story: Local color
Ingredients that are a hop, skip, and jump from a restaurant's back door inspire out-of-this-world dishes. Chefs, farmers, and customers all reap the rewards.
Financing
The healthy pantry
Consumers anticipate the demand for healthier eating to increase over the next two years, according to proprietary health and wellness research conducted in 2004-05 for Campbell Soup Company, Campbell Foodservice.
Restaurants traditionally rely on chicken and turkey to be menu profit makers. Usually in good supply and always a good buy in relation to other proteins, operators often turn to poultry to keep costs in check when red meats and seafood skyrocket. But that strategy may be dampened in the months ahead.
History teaches that the decline of many ancient civilizations was in part due to non-renewable farming methods. Many modern farming methods appear to be similarly depleting our natural resources. At the same time, the world’s population is growing at an unprecedented pace. This raises serious questions about whether our present agricultural systems will be able to support this increase.