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.
April 27, 2016 by Allison Aaron, Sr. Culinary Nutritionist
SPE's Culinary Nutritionist Allison Aaron recently had the opportunity to travel to Cuba for an experience dedicated to sustainable agriculture and wellness. In this blog, she put some of the recent news about Cuba in perspective with what she learned and saw while there.
April 7, 2016 by Julianka Bell, Dietetic Intern
Dietetic Intern Julianka Bell takes your morning oatmeal in savory direction. The result is delicious, nutritious and satisfying!
March 31, 2016 by Julianka Bell, Dietetic Intern
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.
March 29, 2016 by Julianka Bell, Dietetic Intern
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.
March 24, 2016 by Julianka Bell, Dietetic Intern
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.
March 22, 2016 by Julianka Bell, Dietetic Intern
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.
March 1, 2016 by Andrea Canada, VP, Cul. Nutrition & Sustainability
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.
February 25, 2016 by Kristy Del Coro, Senior Culinary Nutritionist
For Pistachio Day, Kristy shares her simple yet delicious recipe for Dark Chocolate Pistachio Bark.
February 16, 2016 by Kristy Del Coro, Senior Culinary Nutritionist
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.
February 12, 2016 by Charles Brewster Jr., Dietetic Intern
Check out Dietetic Intern Charles Brewster's advice for making bone broths at home so you can enjoy this comforting food any time!
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