As usual, I have to thank you Foodservice Consultant, and the editors Michael Jones and Helen Roxburgh, for publishing again one of my articles on their magazine. In this short paper I examined the main changes proposed by the FDA about the nutrition facts panel.
We have a well established mutual cooperation, and my presence on their magazine/newsletter will be now quarterly.
Foodservice Consultant is a quarterly publication for worldwide members of Foodservice Consultants Society International (FCSI), and is also distributed to an additional audience of 50,000 senior decision makers from the hospitality, leisure and construction sectors. Foodservice Consultant features interviews with leading FCSI consultants, hoteliers, chefs and architects and addresses topics ranging from sustainability, cuisine and nutrition to design, regulation and technology.
Foodservice Consultants Society International (FCSI) is the premier association promoting professionalism in foodservice and hospitality consulting. With over 1,300 members in over 46 countries, FCSI members offer a wide range of consulting services including concept development, feasibility studies, food safety, design, marketing, operations and training.
It has been a real pleasure working again with them!
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