Reducing Food Waste in Foodservice
October 16, 2018 by Doreen Garelick, Dietetic Intern
Our intern Doreen attended a food waste summit for restaurants and compiled these tips to help food service operators redirect…
Nutrition 101
Consider This Before You Jump on the Paleo Bandwagon
October 16, 2015 by Melissa Owens, Dietetic Intern
More and more people are adopting a Paleo diet, but is giving up grains, beans and dairy and eating more meat the best choice for better health? Dietetic intern Melissa Owens took a closer look at the Paleo diet and what the current science is saying about the health and environmental implications.
Consider This Before You Jump on the Paleo Bandwagon
More and more people are adopting a Paleo diet, but is giving up grains, beans and dairy and eating more meat the best choice for better health? Dietetic intern Melissa Owens took a closer look at the Paleo diet and what the current science is saying about the health and environmental implications.
What can food operators do to reduce waste?
May 12, 2015 by Sherene Chou, Dietetic Intern
In the second part of our two-part series on food waste, dietetic intern Sherene Chou discusses the operator’s role in curtailing food waste in the food service industry.
What can food operators do to reduce waste?
In the second part of our two-part series on food waste, dietetic intern Sherene Chou discusses the operator’s role in curtailing food waste in the food service industry.
Savvy Consumer: Deciphering Egg Labels
May 11, 2015 by Amy Vu, Dietetic Intern
In this final installation of dietetic intern Amy Vu’s Savvy Consumer series, Amy helps decipher the myriad labels found on egg cartons.
Savvy Consumer: Deciphering Egg Labels
In this final installation of dietetic intern Amy Vu’s Savvy Consumer series, Amy helps decipher the myriad labels found on egg cartons.
News Commentary
Tackling Food Waste in the U.S.
April 28, 2015 by Sherene Chou, Dietetic Intern
Dietetic Intern Sherene Chou adds to the current discussion on food waste and the role of consumers and food service operators can play in reducing waste.
Tackling Food Waste in the U.S.
Dietetic Intern Sherene Chou adds to the current discussion on food waste and the role of consumers and food service operators can play in reducing waste.
Events
Eat and Learn: The Intersection of Nutrition and Sustainability
April 20, 2015 by SPE Certified
SPE Certified and Darrow's hosted a panel of culinary, marketing, and operations experts discussing how they successfully emphasize both health and sustainability in their work.
Eat and Learn: The Intersection of Nutrition and Sustainability
SPE Certified and Darrow's hosted a panel of culinary, marketing, and operations experts discussing how they successfully emphasize both health and sustainability in their work.
Nutrition 101
Savvy Consumer: Do I Need to Buy Certified Organic?
April 13, 2015 by Amy Vu, Dietetic Intern
Dietetic Intern Amy Vu offers insights on how to be a Savvy Consumer when it comes to Certified Organic.
Savvy Consumer: Do I Need to Buy Certified Organic?
Dietetic Intern Amy Vu offers insights on how to be a Savvy Consumer when it comes to Certified Organic.
News Commentary
Antibiotics Roundup: The Latest News on the use of Non-therapeutic Antibiotics for Livestock
April 2, 2015 by Leah Gorham, Dietetic Intern
Dietetic Intern Leah Gorham provides an update on recent news about the use of non-therapeutic antibiotics for livestock.
Antibiotics Roundup: The Latest News on the use of Non-therapeutic Antibiotics for Livestock
Dietetic Intern Leah Gorham provides an update on recent news about the use of non-therapeutic antibiotics for livestock.
Events
TedX Manhattan 2015 - Changing the Way We Eat
March 5, 2015 by SPE Certified
Catch this Saturday's TEDxManhattan: Changing the Way We Eat event!
TedX Manhattan 2015 - Changing the Way We Eat
Catch this Saturday's TEDxManhattan: Changing the Way We Eat event!
News Commentary
Take Action for a More Sustainable Food System
March 4, 2015 by Andrea Canada, VP, Cul. Nutrition & Sustainability
Make sure the USDA knows what you think!
Take Action for a More Sustainable Food System
Make sure the USDA knows what you think!
News Commentary
Food Trends 2014: Better Food For All
January 30, 2014 by Alina Zolotareva, R.D. / Account Executive
R.D. Alina Zolotareva writes on 2014’s food trends in the contexts of health, locality and trust.
Food Trends 2014: Better Food For All
R.D. Alina Zolotareva writes on 2014’s food trends in the contexts of health, locality and trust.
News Commentary
Healthy Sides for Burgers: Is the Burger Being Left Behind?
November 11, 2013 by Delphine Millot, Business Development Manager
Americans are ready for a “better burger.” So why are chains concentrating on sides?
Healthy Sides for Burgers: Is the Burger Being Left Behind?
Americans are ready for a “better burger.” So why are chains concentrating on sides?
News Commentary, Scientific Committee
The Cows are Coming Home to Roost for America’s Industrial Meat Industry
October 7, 2013 by Arlin Wasserman, SPE Sustainability Advisor
The past few weeks have featured a wave of scientific reports about the impact of meat production on our health and the health of the planet.
The Cows are Coming Home to Roost for America’s Industrial Meat Industry
The past few weeks have featured a wave of scientific reports about the impact of meat production on our health and the health of the planet.
SPE Advisors
Q: How have Restaurants Benefited from Certification?
September 24, 2012 by Arlin Wasserman, SPE Sustainability Advisor
Arlin Wasserman, founder of Changing Tastes, discusses how certifications have a decades long record of helping restaurants and the hospitality industry.
Q: How have Restaurants Benefited from Certification?
Arlin Wasserman, founder of Changing Tastes, discusses how certifications have a decades long record of helping restaurants and the hospitality industry.
Nutrition 101
Q: Is Organic Food Better For You?
September 4, 2012 by Andrea Canada, VP, Cul. Nutrition & Sustainability
Our Culinary Nutritionist Andrea Canada gives her view on the benefits of eating organic vs. conventionally grown produce.
Q: Is Organic Food Better For You?
Our Culinary Nutritionist Andrea Canada gives her view on the benefits of eating organic vs. conventionally grown produce.
Events
An SPE-Certified Dinner at Eataly, NY
July 17, 2012 by Craig Evans, Web & Social Media Manager
We gathered 30 of New York’s top journalists at Eataly, New York, to enjoy an SPE-certified dinner and cooking demonstration.
An SPE-Certified Dinner at Eataly, NY
We gathered 30 of New York’s top journalists at Eataly, New York, to enjoy an SPE-certified dinner and cooking demonstration.
Meet your Farmer
Good Food Starts with Responsible and Sustainable Farming
July 9, 2012 by Craig Evans, Web & Social Media Manager
Last week we visited some sustainable, organic and biodynamic farms to experience the humble beginnings of real food.
Good Food Starts with Responsible and Sustainable Farming
Last week we visited some sustainable, organic and biodynamic farms to experience the humble beginnings of real food.
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