Do you really know what's in the seafood you serve?

06/1/2011 | SmartBrief/SmartBlog on Restaurants

Restaurants aiming to serve sustainable seafood saw another hurdle thrown into the mix with a report late last month claiming that mislabeling and fraud are rampant in the industry. Environmentalists and food safety advocates are pushing DNA "bar-code" testing as the solution, a science that's also advanced enough to track Angus cattle from birth to plate and help trace the source of food-borne illness outbreaks.

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Job Title Company Location
Management Training Program
HIllstone Restaurant Group
Multiple Locations, SL_Multiple Locations
Culinary Arts Faculty
The Culinary Institute of America
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Director - CIA Consulting
The Culinary Institute of America
Hyde Park, NY
Management Training Program
HIllstone Restaurant Group
Multiple Locations, SL_Multiple Locations