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Recipes

Recipe: Savory Oatmeal with Kale, Mushrooms and Pecans

April 7, 2016 by Julianka Bell, Dietetic Intern

Recipe: Savory Oatmeal with Kale, Mushrooms and Pecans Dietetic Intern Julianka Bell takes your morning oatmeal in savory direction. The result is delicious, nutritious and satisfying!

Recipe: Savory Oatmeal with Kale, Mushrooms and Pecans


Exploring the Future of Food: Taking Salad Outside of the Bag

March 31, 2016 by Julianka Bell, Dietetic Intern

Exploring the Future of Food: Taking Salad Outside of the Bag In this final part of her series on the future of food, Julianka Bell takes a close look at some alternatives to the ubiquitous bagged salad.

Exploring the Future of Food: Taking Salad Outside of the Bag


Exploring The Future of Food: Can Design Help Feed a Growing Planet?

March 29, 2016 by Julianka Bell, Dietetic Intern

Exploring The Future of Food: Can Design Help Feed a Growing Planet? Be prepared to suspend your disbelief! In this third part of her series on the future of food, Julianka Bell shares more about how some companies are using innovative design strategies to change the way we eat.

Exploring The Future of Food: Can Design Help Feed a Growing Planet?


Exploring the Future of Food: Rethinking Ancient Grains

March 24, 2016 by Julianka Bell, Dietetic Intern

Exploring the Future of Food: Rethinking Ancient Grains Ancient grains have made a strong comeback. In the second part of her series on the future of food, Julianka Bell explores some implications of this increase in popularity and offers some new grains to expand your repertoire.

Exploring the Future of Food: Rethinking Ancient Grains


Exploring The Future of Food: Grains

March 22, 2016 by Julianka Bell, Dietetic Intern

Exploring The Future of Food: Grains By 2050, 9.6 billion people will share our planet. Coming up with solutions to feeding the world – along with reducing environmental impacts – is one of the greatest challenges we face today. In this series, Dietetic Intern Julianka Bell explores some of the challenges and sustainable solutions to feeding the world.

Exploring The Future of Food: Grains


An Update On Menu Labeling

March 1, 2016 by Andrea Canada, VP, Cul. Nutrition & Sustainability

An Update On Menu Labeling While the Affordable Care Act of 2010 required menu labeling by restaurant chains, there's still plenty of debate on the topic. In this blog, Andrea Canada discusses recent legislation that if enacted, would impact how menu labeling is implemented.

An Update On Menu Labeling


Recipes

Happy National Pistachio Day: Dark Chocolate Pistachio Bark

February 25, 2016 by Kristy Del Coro, Senior Culinary Nutritionist

Happy National Pistachio Day: Dark Chocolate Pistachio Bark For Pistachio Day, Kristy shares her simple yet delicious recipe for Dark Chocolate Pistachio Bark.

Happy National Pistachio Day: Dark Chocolate Pistachio Bark


What Does It Mean That The USDA Withdrew Its Grass Fed Certification?

February 16, 2016 by Kristy Del Coro, Senior Culinary Nutritionist

What Does It Mean That The USDA Withdrew Its Grass Fed Certification? You may have seen that the USDA has withdrawn its certification of grass fed meat producers. In this blog, Kristy Del Coro goes through why the change occurred and what it means if you want to buy grass fed meats.

What Does It Mean That The USDA Withdrew Its Grass Fed Certification?


Making Bone Broth At Home

February 12, 2016 by Charles Brewster Jr., Dietetic Intern

Making Bone Broth At Home Check out Dietetic Intern Charles Brewster's advice for making bone broths at home so you can enjoy this comforting food any time!

Making Bone Broth At Home


Recipes

Love Your Heart: Pistachio Mint Pesto

February 9, 2016 by Kristy Del Coro, Senior Culinary Nutritionist

Love Your Heart: Pistachio Mint Pesto February is American Heart Month. In honor of this, check out Kristy's recipe for Pistachio Mint Pesto, full of heart healthy ingredients!

Love Your Heart: Pistachio Mint Pesto


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