Chef Jacob Tew smiles from inside Delaware North's West Yellowstone greenhouse.

Sustainability and environmentally friendly food services and menu options are becoming the norm at most venues. Consumers expect it and look for it. In response to that expectation concessions companies, chefs and restaurants are starting a variety of programs and initiatives.

“Food waste is a hot topic of conversation,” said Shawna McKinley, director of Sustainability, MeetGreen. “O...


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