MenuTrinfo

JUNE 22, 2023

This past month, our CEO Betsy Craig discussed updates in the 2022 FDA Food Code, covering the new legislation and what it means to the food service industry. Alongside is host Kelley Magowan from MenuTrinfo — an informative webinar with contributions from folks in the food industry and beyond!

Nutrition 52

Nutrition FDA Food Service Food Service 52

FoodInsight

JULY 23, 2024

With this in mind, the International Food Information Council (IFIC) commissioned consumer research on sodium and further examined the topic through an educational webinar, “Sodium Shift: Insights, Impacts, & Innovations For Public Health.” For starters, sodium is an essential nutrient in human nutrition. In 2021, the U.S.

Nutrition 52

Nutrition Food and Beverage Food and Beverage Food Supply 52

AHF

APRIL 7, 2021

Come find out the latest in food tech robotics and considerations when implementing these types of technology. Join Dan Henroid, Director, Nutrition and Food Services, UCSF Health as he discusses lessons learned at UCSF and several other case studies from colleagues who have implemented different types of robotic technology.

Nutrition 52

Nutrition Food Service Food Service 52

MenuTrinfo

MAY 31, 2023

Short and informative webinar from MenuTrinfo about two of our most popular Onsite Services, Certified Free From and AllerCheck. How far in are you willing to go to support those with food allergies? We excel in employee food allergy training and certification, as well as food safety guidance and menu consulting.

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Food Service Food Service Food Safety Nutrition 52

MSU Agrifood Safety Produce Bites

SEPTEMBER 8, 2021

This episode features Lori Yelton, Nutrition and Food Management Consultant with MDARD, Mary Rose Vanas, Food Service Director for Shelby Public Schools, Landen Tetil, Produce Safety Technician with the Marquette County Conversation District, and Mariel Borgman, Community Food Systems Educator with MSU Extension.

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Food Service Director Food Safety Food Service Food Service 40

The Food Service Wellness Institute

MAY 6, 2019

Sugar and carbohydrate consumption is going down but weight isn't. that's because calories are still high.

Nutrition 52

Nutrition 52

Chef's Deal

FEBRUARY 1, 2024

This blog post details the diverse facets of sustainability in food service, an effort to prepare a guide against about the environmental issues caused by commercial kitchens. Sustainability in food service itself needs to be sustainable, too. Turning off lights and equipment when not in use.

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Commercial Kitchen Food and Beverage Food and Beverage Inventory 59