Producer, distributor and institutional chefs team up to go whole hog

A meat distribution company, a catering service that operates corporate and institutional cafes, and a Washington pork producer are tweaking the food system in a way that saves money and reduces waste.

Whether the model can be applied across the broader market is unclear, but observers say it’s an important change that can benefit small to mid-size producers while providing urban consumers with high-quality, food.

Read More >>