In The New Food Economy

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At this food hall, public space comes first, vendors order collectively, and employees are trained to work at any counter

SEPTEMBER 25, 2019

If history in fact repeats itself, a line is forming in downtown Santa Monica, California as you read this. The first West Coast outlet of chef/author/TV personality David Chang’s fried chicken place, Fuku, is scheduled to open Wednesday at Social Eats, a tiny food court that debuted this summer, and locals are ready to participate in this generation’s favorite outdoor sport: waiting with a bunch of strangers to get something to eat.

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The New Food Economy

The New Food Economy

The boom in eco-friendly tableware is causing chaos at restaurants

JUNE 3, 2019

It was still dark when Christina Grace got dressed for work: well-worn jeans and a tee, no-skid shoes and a baseball cap. For a touch of color, apple-green rubber gloves. If you’re going to root around in the garbage, rubber gloves are essential.

She headed for a Midtown Manhattan branch of Dig Inn, a quick-service chain that had hired her consulting firm, Foodprint, to analyze its trash, with an emphasis on post-consumer waste—the things customers throw out from the moment they place their orders until they walk out the door.

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