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“Employees, especially younger ones, are demanding more culturally authentic meals and climate-friendly kitchen protocols, like reducing waste, according to Mr. Bauccio and others in the corporate food service business. They are eating less meat and questioning labor practices. Health and wellness have become a menu mantra.” – Kim Severson, The New York Times

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San Francisco-based DivcoWest, together with its partners, is celebrating the opening of Sand Hill Kitchen, a brand-new regionally inspired dining concept located within The Quad at Sand Hill Collection (SHC) in Menlo Park. The restaurant pairs an inventive menu featuring sustainable and seasonal, locally-sourced ingredients with bright, modern design and ample outdoor dining space. It’s the newest addition to Sand Hill Collection’s vibrant ecosystem of world-class offices, activated open spaces, and standout amenities along a coveted stretch of Sand Hill Road.

Bon Appétit Management Company launches the second generation of its proprietary Food Standards Dashboard, a data superpower that tracks sustainability and wellness metrics including climate impact of purchases. Developed in house by Bon Appétit, the sophisticated data tracking and reporting tool is designed to give chefs and general managers easy-to-understand, actionable data that helps them make their operations and menus more sustainable for the planet and healthier for guests.

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