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…
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Just Food’s “Let Us Eat Local” 2012
October 10, 2012 by Craig Evans, Web & Social Media Manager
Last week SPE Certified participated in the 5th annual “Let Us Eat Local”, an event celebrating locally grown food to support the non-profit organization “Just Food.”
Just Food’s “Let Us Eat Local” 2012
Events
Does Corporate Sponsorship Have a Place at the FNCE?
October 9, 2012 by Andrea Canada, VP, Cul. Nutrition & Sustainability
Culinary Nutritionist Andrea Canada reacts to the plethora of corporate branding for heavily-processed consumer goods at the 2012 Food & Nutrition Conference & Expo in Philadelphia, PA.
Does Corporate Sponsorship Have a Place at the FNCE?
Nutrition 101
Q: Is Coconut Oil a Healthy Cooking Oil?
October 4, 2012 by Andrea Canada, VP, Cul. Nutrition & Sustainability
Culinary Nutritionist Andrea Canada discusses the fat content of coconut oil and how it differs from other fats and oils.
Q: Is Coconut Oil a Healthy Cooking Oil?
Nutrition 101
Avoid Nutrient Deficiencies When Planning a Vegetarian Diet
October 3, 2012 by Natalia Hancock, Senior Culinary Nutritionist
Culinary Nutritionist Natalia Hancock advises on how to get all the nutrients that you need.
Avoid Nutrient Deficiencies When Planning a Vegetarian Diet
Nutrition 101
Why Consumers Need to be Wary of “Nutriwashing”
September 27, 2012 by Andrea Canada, VP, Cul. Nutrition & Sustainability
Culinary Nutritionist Andrea Canada explains how the recent "nutriwashing" trend is misleading grocery shoppers everywhere.
Why Consumers Need to be Wary of “Nutriwashing”
Behind the Scenes, Interviews
VIDEO: How SPE Certified Principles are Applied at Michelin-Starred Rouge Tomate
September 26, 2012 by Craig Evans, Web & Social Media Manager
Rouge Tomate Executive Chef Jeremy Bearman and Culinary Nutritionist Kristy Lambrou discuss how they apply the principles of SPE in a real-life kitchen setting.
VIDEO: How SPE Certified Principles are Applied at Michelin-Starred Rouge Tomate
Nutrition 101
Q: What is Gluten? An Explanation of Celiac Disease
September 25, 2012 by Natalia Hancock, Senior Culinary Nutritionist
Culinary Nutritionist Natalia Hancock gives a definition of gluten before giving some examples of gluten-free alternatives.
Q: What is Gluten? An Explanation of Celiac Disease
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?
Interviews
VIDEO: What’s SPE Certified All About? Dr. Pam Peeke and Culinary Nutritionist Andrea Canada Discuss
September 20, 2012 by Craig Evans, Web & Social Media Manager
Dr Pamela Peeke and SPE Certified Culinary Nutritionist Andrea Canada sit down to talk about SPE Certified's unique certification program, as well as a philosophy of sourcing, preparing and enhancing food.
VIDEO: What’s SPE Certified All About? Dr. Pam Peeke and Culinary Nutritionist Andrea Canada Discuss
Nutrition 101
Omega-3 and its Relationship with Cardiovascular Disease
September 19, 2012 by Andrea Canada, VP, Cul. Nutrition & Sustainability
Our Culinary Nutritionist Andrea Canada sheds some light on the recent debate surrounding the health benefits of omega-3 fatty acids.
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