(Newark, Del.) Produce and foodservice companies interested in growing their business by promoting healthy fresh produce options on foodservice menus now have two new resources available to help them. Newly-published reports document the discussions of a supply chain-wide executive think tank's recent call to double use of fresh produce in foodservice by 2020, and the operator research that spurred them to set such an ambitious goal.

Chef2Chef News DeskNews at Restaurant.OrgResearch and MarketsNation's Restaurant NewsSpecialty Eatery News