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	<title>The Sustainable Shift Drink &#187; Green Cleaning</title>
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	<link>http://www.sustainablefoodservice.com/blog</link>
	<description>Sustainability in restaurants and foodservice operations</description>
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		<title>2010 Kitchen Innovation Awards</title>
		<link>http://www.sustainablefoodservice.com/blog/2010-kitchen-innovation-awards/</link>
		<comments>http://www.sustainablefoodservice.com/blog/2010-kitchen-innovation-awards/#comments</comments>
		<pubDate>Mon, 15 Feb 2010 00:57:53 +0000</pubDate>
		<dc:creator>Paul</dc:creator>
				<category><![CDATA[Equipment]]></category>
		<category><![CDATA[Green Cleaning]]></category>
		<category><![CDATA[Reuse]]></category>
		<category><![CDATA[energy efficiency]]></category>
		<category><![CDATA[green cleaners]]></category>
		<category><![CDATA[heat recovery]]></category>
		<category><![CDATA[water efficiency]]></category>

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		<description><![CDATA[The National Restaurant Association released its annual Kitchen Innovation awards last week, and not surprising the list is dominated with green innovations offering everything from green cleaners to energy efficiency. Not all the items are necessarily new to the market or new technology, but it appears that the commercial kitchen manufacturers have caught on that [...]]]></description>
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		<title>The Toxic Foodservice Worker</title>
		<link>http://www.sustainablefoodservice.com/blog/the-toxic-foodservice-worker/</link>
		<comments>http://www.sustainablefoodservice.com/blog/the-toxic-foodservice-worker/#comments</comments>
		<pubDate>Mon, 19 Oct 2009 21:52:46 +0000</pubDate>
		<dc:creator>Paul</dc:creator>
				<category><![CDATA[Green Cleaning]]></category>
		<category><![CDATA[BPA]]></category>
		<category><![CDATA[canned food]]></category>
		<category><![CDATA[chemical exposure]]></category>
		<category><![CDATA[receipt paper]]></category>

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		<description><![CDATA[About a week ago I posted an article about bisphenol-A (commonly known as BPA) being found on point-of-sales receipts... This really got me thinking about the chemicals foodservice industry workers are exposed to on a daily basis.]]></description>
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