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…
Our intern Doreen attended a food waste summit for restaurants and compiled these tips to help food service operators redirect food waste from landfills.
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.
October 13, 2015 by Linda Cornish, Executive Director of SNP
October is National Seafood Month so we are featuring a guest blog from Linda Cornish, Executive Director of the Seafood Nutrition Partnership. Read Linda's excellent tips to incorporate more healthy, delicious fish and seafood into your diet.
October 4, 2015 by Melissa Owens, Dietetic Intern
There are plenty of recipes out for the low-carb cauliflower pizza crust. Staying smart about the toppings can help balance the cheese in the crust so you get more of what you need and less of what you don't!
September 28, 2015 by SPE Certified
Are you looking for practical ways to make your food service operation more sustainable? Presented in partnership with the Hunger and Environmental Nutrition Special Interest Group of the GNYDA, SPE's culinary nutritionists will discuss ways to green your operation.
September 25, 2015 by Melissa Owens, Dietetic Intern
What's a gluten-free pizza lover to do? Dietetic intern Melissa Owens went on a quest to identify the best gluten-free pizza crust recipe.
September 23, 2015 by SPE Certified
Snap Kitchen dietitians Andrea Hinsdale and Claire Siegel are RD rockstars making sure Snap Kitchen delivers on its promise for nutritious, balanced and sustainable food. We had a chance to pick their brains about working at Snap Kitchen, SPE and Texas BBQ.
September 21, 2015 by Melissa Owens, Dietetic Intern
Inexpensive and nutrient-dense, beans are a great ingredient to use...and these tips will help make them more digestible.
September 14, 2015 by Allison Aaron, Sr. Culinary Nutritionist
We've blogged about organic vs. conventional produce several times, but before opening your wallet, read Allison Aaron's fresh perspective on buying organic.
September 9, 2015 by Melissa Owens, Dietetic Intern
Lots of smoothie recipes call for adding oats but SPE’s intern Melissa Owens takes things up a notch and features superfood quinoa as her grain of choice.
September 4, 2015 by SPE Certified
Farmer's Markets and gardens are bursting with tomatoes. Try this Tomato Watermelon Panzanella salad, an old favorite from Rouge Tomate.
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