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Senior Living

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Resourceful recovery

 By Steve Dwyer on Apr. 13, 2015

Foodservice operators are demonstrating that food waste recovery is a viable alternative to landfill dumping.

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Going vegetarian

 By Kate Parham Kordsmeier on Apr. 13, 2015

With a growing population of vegetarians, it’s never been more important to focus on plant-based cuisine.

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Sugar in the raw

By Steve Dwyer on Apr. 13, 2015

lthough refined white granulated sugar is still a go-to sweetener for 55 percent of consumers surveyed by research firm Mintel, natural sugars are closing the gap.

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The business of people

By Paul King on Apr. 13, 2015

A few months back, we learned that a growing number of foodservice professionals are worried about the work ethic of their current employees.

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Save the salads

Apr. 13, 2015

On Friday, when we break down our salad bar, we freeze 75 percent of the items for use in soups and other dishes.

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3 tips to achieve food recovery

By Steve Dwyer on Apr. 13, 2015

In non-commercial foodservice settings, only 4 to 10 percent of waste is pre-consumer, typically kitchen waste such as fruit and vegetable peels.

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Three Takes On: Sausage dishes

Apr. 13, 2015

Three Takes On offers several different versions of the same classic dish. This month: unique takes on sausage dishes.

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From fad to niche

By Marygrace Taylor on Apr. 13, 2015

Right now, it seems like everyone wants to experiment with eating gluten-free or vegan.

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Show off your work

Apr. 10, 2015

I tour the residents through the kitchen and then set up a table so they can watch staff work for about 15 minutes while they drink their coffee.

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Have scientists found a solution to junk food addiction?

Apr. 08, 2015

Researchers at the University of Adelaide have found two critical points in children’s lives when exposure to junk food is most harmful. The discovery could help prevent people’s dependence on unhealthy foods.

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