Trending this week: Walk Thru Bru concept brings grab and go to stadium beverage sales

This week on Food Management the top story was Viewpoint: Smart Kitchens—the sustainable future of cooking. Smart kitchen technology is being quickly adopted by the food service sector, and with good reason. It provides numerous benefits, including increased productivity, reduced waste, and a more sustainable operation.

Also, The True Cost of Food: Food is Medicine Case Study from researchers at the Food is Medicine Institute at the Friedman School of Nutrition Science and Policy at Tufts University reports that national implementation of Medically Tailored Meals in Medicare, Medicaid, and private insurance for patients with both a diet-related condition and limited ability to perform activities of daily living could avert approximately 1.6 million hospitalizations and result in an estimated net savings of $13.6 billion in health care costs in the first year alone, after accounting for implementation costs.

See what else was trending on FoodManagement.com.