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Chefs at California Polytechnic State University will use Compass Group’s Webtrition bank of 15,000 recipes to find dishes that fall into each category. The university’s 3,500 students on the dining plan tend to be health- and eco-conscious, Registered Dietitian Kaitlin Welles says. However, the school tends not to use the term clean, considering it too subjective, but recognizes the importance of both trends. “People want to see the other benefits beyond calories and fat,” Welles says.
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