February 17, 2016
Students from the Drexel Food Lab in Drexel University’s Center for Hospitality and Sport Management will be serving up a series of unique dishes before a panel of judges this Friday to see which recipe — all incorporating a new flour created from vegetable by-product — has the most potential appeal to consumers. The contest, sponsored by corporate partner Baldor Specialty Foods, a leading northeast produce distributor, was devised as part of a larger company initiative to combat industry-wide food waste, a program they call SparCs (“scraps” spelled backwards).
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