Selling misshapen, bruised fruit and vegetables that are not a standard size requires a supply chain rethink, according to research.
Articles on Locally grown produce
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‘Local, organic, sustainable’ are common buzzwords on US restaurant menus now, but it wasn’t always that way. Alice Waters and her restaurant, Chez Panisse, helped put them there.
Canada’s Food Price Report, recently published by Dalhousie University and the University of Guelph, predicts significant price hikes for vegetables this year.
Top contributors
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Director, Agri-Food Analytics Lab, Professor in Food Distribution and Policy, Dalhousie University
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Professor in Operations Management, University of Southampton
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Associate Professor in Operations Management, Kedge Business School
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Chester D. Tripp Professor of History, Yale University
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Professor in Sustainable Production and Consumption, Anglia Ruskin University
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Senior Lecturer in Supply Chain Management, Queen Mary University of London