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	<title>The Sustainable Shift Drink &#187; Water</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>Ten Low- or No-Cost Resource Efficiencies</title>
		<link>http://www.sustainablefoodservice.com/blog/ten-low-or-no-cost-resource-efficiencies/</link>
		<comments>http://www.sustainablefoodservice.com/blog/ten-low-or-no-cost-resource-efficiencies/#comments</comments>
		<pubDate>Mon, 05 Apr 2010 18:56:23 +0000</pubDate>
		<dc:creator>Paul</dc:creator>
				<category><![CDATA[Recycling]]></category>
		<category><![CDATA[Waste Reduction]]></category>
		<category><![CDATA[Water]]></category>
		<category><![CDATA[aerators]]></category>
		<category><![CDATA[composting]]></category>
		<category><![CDATA[energy efficiency]]></category>
		<category><![CDATA[food waste]]></category>
		<category><![CDATA[water efficiency]]></category>

		<guid isPermaLink="false">http://www.sustainablefoodservice.com/blog/?p=231</guid>
		<description><![CDATA[1. Start-up, Shutdown Schedules Not everything needs to be turned on right away when the first cook arrives. Equipment start-up schedules similar to just-in-time ordering saves energy with no investment. 2. Low flow aerators These are potentially one of the lowest priced efficiency measures a restaurant can buy. Aerators range from .50 to a several [...]]]></description>
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		<title>Calculating Water Savings</title>
		<link>http://www.sustainablefoodservice.com/blog/calculating-water-savings/</link>
		<comments>http://www.sustainablefoodservice.com/blog/calculating-water-savings/#comments</comments>
		<pubDate>Mon, 23 Nov 2009 07:33:26 +0000</pubDate>
		<dc:creator>Paul</dc:creator>
				<category><![CDATA[Waste Reduction]]></category>
		<category><![CDATA[Water]]></category>
		<category><![CDATA[aerators]]></category>
		<category><![CDATA[water efficiency]]></category>

		<guid isPermaLink="false">http://www.sustainablefoodservice.com/blog/?p=99</guid>
		<description><![CDATA[In one of my last posts on water conservation I mentioned significant savings several times, but never got a chance to calculate some of those potential savings. So, here are a few of the numbers…in somewhat unscientific fashion… First, there is not a lot of data on water use in restaurants, and the data that [...]]]></description>
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		<slash:comments>1</slash:comments>
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		<title>Dipper Wells: Why You Should Turn Yours Off TODAY</title>
		<link>http://www.sustainablefoodservice.com/blog/dipper-wells/</link>
		<comments>http://www.sustainablefoodservice.com/blog/dipper-wells/#comments</comments>
		<pubDate>Sat, 14 Nov 2009 18:37:29 +0000</pubDate>
		<dc:creator>Paul</dc:creator>
				<category><![CDATA[Waste Reduction]]></category>
		<category><![CDATA[Water]]></category>
		<category><![CDATA[dipper well]]></category>
		<category><![CDATA[water efficiency]]></category>

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		<description><![CDATA[Our post today is from a guest writer, Greg McGuire, from The Back Burner. The dipper well is a small countertop sink that uses a constant flow of water to clean utensils like ice cream scoops and barista thermometers.  The sink fills up to a certain level and then drains away, so a dipper well [...]]]></description>
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		<title>Restaurant Water Efficiency</title>
		<link>http://www.sustainablefoodservice.com/blog/restaurant-water-efficiency/</link>
		<comments>http://www.sustainablefoodservice.com/blog/restaurant-water-efficiency/#comments</comments>
		<pubDate>Tue, 10 Nov 2009 18:43:23 +0000</pubDate>
		<dc:creator>Paul</dc:creator>
				<category><![CDATA[Waste Reduction]]></category>
		<category><![CDATA[Water]]></category>
		<category><![CDATA[aerators]]></category>
		<category><![CDATA[restaurants]]></category>
		<category><![CDATA[water efficiency]]></category>

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		<description><![CDATA[Water conservation is one of the most overlooked sustainability issues in restaurants, yet one of the easiest and most cost effective measures to implement. ]]></description>
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