Fruits of Thought: Foodservice differentiation

With the pandemic receding, the restaurant industry is recuperating, and some degree of normalcy is returning. Many foodservice distributors found new strengths in being able to serve retail clients, and many foodservice operators became adept at preparing food for delivery. Still we would expect a lot of rebounding back to the norm. We’ve noticed restaurants, […]

National Food Strategy: What a tax on salt, sugar would mean

The second part of the UK’s National Food Strategy, led by Leon co-founder Henry Dimbleby, was released last week, showing what it would take financially to get the nation on a more long-term path to more healthy, sustainable eating and the potential for general practitioners to prescribe foods for patients. Among the many parts of […]

Will the fresh produce office environment ever be the same?

It feels like a lifetime ago that we were able to walk into a restaurant and order a meal without having to think twice about disinfecting our hands on arrival, registering our health situation, and in certain cases having our temperature checked. Or walk the streets without a facemask. Or have family over for dinner. […]