Social media helps spur produce consumption

A campaign to double the amount of produce served in restaurants by 2020 has reached a critical juncture, and social media and new consumer-facing technologies can help push the movement forward, according to foodservice operators and industry trade group leaders.

The Millennial generation is “much more adventurous” than Generation X and Baby Boomers, and that is leading to “more plant-based foods” on menus, said Rick Wolff, director of culinary standards for Bethesda, Md.-based contract feeder HMSHost Corp., during the opening educational presentation of the 30th Annual Produce Marketing Association Foodservice Conference & Expo in Monterey, Calif. Read More