| Connect with us
The Platform For GOOD FOOD INNOVATION
restaurant waste
Chipotle's architecture and design team discusses their approach to designing sustainable spaces, their challenges they face and why they're excited about Hack//Dining NYC.[...]
Guest post by Elizabeth Meltz of Batali & Bastianich Hospitality Group. It’s become common knowledge that 40% of food in America goes uneaten. To get our food from farm to pla[...]
Copyright © 2015
Food+Tech Connect. All Rights Reserved. Made in New York.