California Milk Advisory Board

In adapting to the rapidly evolving situation surrounding the pandemic this year, a big change for noncommercial foodservice has been the pivot to off-premise and the elimination of self-serve salad/pasta bars and buffets.

For foodservice professionals who are working hard to implement sustainability initiatives at their operations, it can be tough to find comprehensive information about how food is sourced and how a certain ingredient impacts the environment.

While operators are pivoting to cut excess costs and streamline back-of-house operations, they can’t cut corners on the food quality and service their customers have come to expect.