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…
Showing blog entries from 2012
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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.
Omega-3 and its Relationship with Cardiovascular Disease
Nutrition 101
7 Tips on How to be Healthier
September 17, 2012 by John P. Foreyt, PhD, SPE Scientific Committee
SPE Scientific Committee member John P. Foreyt, PhD, shares 7 quick and easy ways to help you live a healthy lifestyle.
7 Tips on How to be Healthier
Nutrition 101
“Good Fats” and “Bad Fats”: The Difference Between Saturated and Unsaturated
September 14, 2012 by Natalia Hancock, Senior Culinary Nutritionist
Culinary Nutritionist Natalia Hancock explains the difference between saturated fats and unsaturated fats, their advice on cholesterol levels and how much we should be consuming.
“Good Fats” and “Bad Fats”: The Difference Between Saturated and Unsaturated
News Commentary, Nutrition 101
Promoting Chronic Disease Prevention in US Health Care
September 12, 2012 by Andrea Canada, VP, Cul. Nutrition & Sustainability
Culinary Nutritionist Andrea Canada weighs in on the debate surrounding the prevention of chronic diseases in US health care.
Promoting Chronic Disease Prevention in US Health Care
Recipes
Punjabi Cabbage Recipe
September 10, 2012 by Natalia Hancock, Senior Culinary Nutritionist
A tasty way to incorporate the healthy herb root/spice turmeric into your diet.
Punjabi Cabbage Recipe
Nutrition 101
The Benefits of Turmeric and its Use in Cooking
September 10, 2012 by Natalia Hancock, Senior Culinary Nutritionist
Culinary Nutritionist Natalia Hancock discusses the health benefits of the herb root/spice turmeric, also known as haldi.
The Benefits of Turmeric and its Use in Cooking
Scientific Committee
VIDEO: What Makes SPE Certified Unique: Food Synergies
September 6, 2012 by Craig Evans, Web & Social Media Manager
SPE-certified dishes are geared towards maximum nutrition, which means combining foods which are more nutritious when eaten together than alone. In this video, our Scientific Committee discusses food synergies.
VIDEO: What Makes SPE Certified Unique: Food Synergies
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.
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