D'Artagnan CEO on the Meatless Movement and the Future of Restaurants

The video discusses the impact of the pandemic on food prices, labor issues, and consumer habits. It highlights the labor shortages in the restaurant industry and the shift in consumer cooking trends during the pandemic. The speaker shares insights on business adaptation, logistics challenges, and the importance of quality ingredients. The discussion also touches on the meatless movement and the need for biodiversity in food production.

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