May 2021 Digital Issue


The May issue of Foodservice and Hospitality magazine takes a deep dive into growing importance of sustainability, even amidst a pandemic, examining what operators are doing to green their businesses while saving the planet. This issue also highlights the recent findings from an important research project on racism undertaken by the fourth-year students at the University of Guelph, who examine just how diverse and inclusive the executive ranks of the industry’s Top 100 companies truly are. Additionally, we look at the growing importance of third-party delivery systems and how they’re changing the takeout and delivery business. Happy reading!

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