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The latest foodservice management practices, food-safety news and more.
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Hospital Chef is Top in the ACF

 By Karen Weisberg on Nov. 14, 2006

Joe Eidem proves healthcare foodservice ‘has come a long way’ with national award. The perception of “healthcare foodservice” has steadily changed thanks to the professionalis...

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Students learning 'balance'

 Nov. 14, 2006

Sodexho’s Balanced Way program touts healthful eating over plethora of fad diets to students at four southern universities.

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Shopping for Chocolate

By Patricia Cobe on Nov. 02, 2006

As the top-selling dessert flavor, chocolate is on every pastry chef's shopping list. But chocolate purchasing has taken a sophisticated and complex turn with the influx of more prod...

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Dinnerware that breaks the mold

Nov. 02, 2006

Remember when all plates were round? Today's cutting-edge dishes are just as likely to be square, rectangular, triangular, scalloped or kidney-shaped.

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Healthy Eating is a Virtue

Oct. 14, 2006

While the stigma of hospital food as the opposite of haute cuisine is heading out the door, hospitals as places to go dine when no one is ill (and no one is working there) are still relatively r...

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CAL, EPA Paint Facilities 'Green'

By Paul King on Oct. 06, 2006

The University of California at Berkeley and the government office complex for the EPA show others how easy it is to make foodservice environmentally friendly. By "greening" their business, these two operations are striving to make a big impact on the environment.

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SchoolFood Goes to School

By Paul King on Oct. 06, 2006

A collaboration with a culinary school gives NYC's SchoolFood the chance to enhance its foodservice program, one cook at a time.   At A Glance: NYC Board of Education SchoolFood •Loca...

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Update From the Field

By Patricia Cobe on Oct. 02, 2006

Some of America's most active commodity boards respond to key agricultural issues and share their latest news. Avocados grown on U.S. soil come primarily from California, with ...

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State of the Union

By Patricia Cobe on Oct. 02, 2006

American agriculture comes face to face with 21st century challenges. There are approximately 2.13 million farms and ranches in America today, about one-third the number scattered ac...

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The Making of an Apple

By Patricia Cobe on Oct. 02, 2006

The apple industry responds to consumer demand. Red and Yellow Delicious were the dominant apples for years, gaining favor for their shipping and storage qualities. But sturdy as the...

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