This is the third article in a five-part series about restaurants and climate-change solutions, produced in collaboration with Eater.
Battling Meltdown: If You Can’t Stand the Heat, Work for Change in the Kitchen
Related Posts
Sheep’s milk vodka diversification goes national
Farmers Weekly The 2022 Diversification Farmer of the Year winners, Tim and Tanya Spittle, from Moreton-in-Marsh, Gloucestershire, have taken their unique sheep’s milk vodka to a national level – though its distinct farming…
NI farm transforms slurry and food waste into bio-LNG fuel
Farmers Weekly A multi-million pound diversification project has allowed an enterprising dairy farm to convert slurry and food waste into biofuel, as it looks to tap into the growing market for renewable energy. Its high-tech…
Quiet Platforms president leaves company
Shekar Natarajan is out as president of logistics provider Quiet Platforms. In a statement issued late Monday, the company said that Natarajan had exited the company, effective immediately. His departure was due to…
Why Jacobsen Salt Co. Is One of the Only U.S. Producers of Sea Salt
The company uses seawater from a bay in Oregon with an unusually high salt content Ben Jacobsen and his team at Jacobsen Salt Co. in Portland, Oregon are one of the few companies in the United States that hand-harvest salt…
TOP POSTS ON PRODUCE WIRE
