Waste is a practical challenge throughout the food chain all the way from the farm to the consumer. A substantial amount of waste occurs at the food service level because it isn’t possible to fully ...

The usage of Hypochlorous acid (HOCl) in the food service industry has gained significant attention due to its effectiveness in combating various pathogens and reducing the risk of foodborne illnesses ...

Hospital food service and dietary health is considered one of the more complicated systems within the hospitality sector. In this setting, chefs work closely with clinical dieticians to ensure the ...