<?xml version="1.0" encoding="UTF-8"?>
<rss version="2.0"
	xmlns:content="http://purl.org/rss/1.0/modules/content/"
	xmlns:wfw="http://wellformedweb.org/CommentAPI/"
	xmlns:dc="http://purl.org/dc/elements/1.1/"
	xmlns:atom="http://www.w3.org/2005/Atom"
	xmlns:sy="http://purl.org/rss/1.0/modules/syndication/"
	xmlns:slash="http://purl.org/rss/1.0/modules/slash/"
	>

<channel>
	<title>The Sustainable Shift Drink</title>
	<atom:link href="http://www.sustainablefoodservice.com/blog/feed/" rel="self" type="application/rss+xml" />
	<link>http://www.sustainablefoodservice.com/blog</link>
	<description>Sustainability in restaurants and foodservice operations</description>
	<lastBuildDate>Thu, 02 Sep 2010 05:59:34 +0000</lastBuildDate>
	<language>en</language>
	<sy:updatePeriod>hourly</sy:updatePeriod>
	<sy:updateFrequency>1</sy:updateFrequency>
	<generator>http://wordpress.org/?v=3.0.1</generator>
		<item>
		<title>Eating Invasive Species</title>
		<link>http://www.sustainablefoodservice.com/blog/eating-invasive-species/</link>
		<comments>http://www.sustainablefoodservice.com/blog/eating-invasive-species/#comments</comments>
		<pubDate>Thu, 02 Sep 2010 05:59:34 +0000</pubDate>
		<dc:creator>Paul</dc:creator>
				<category><![CDATA[Food]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Asian Carp]]></category>
		<category><![CDATA[invasive species]]></category>
		<category><![CDATA[Lionfish]]></category>
		<category><![CDATA[Schafer Fisheries]]></category>
		<category><![CDATA[sustainable seafood]]></category>

		<guid isPermaLink="false">http://www.sustainablefoodservice.com/blog/?p=281</guid>
		<description><![CDATA[A splash of recent media got me thinking about a concept that isn’t really new, but one that I think takes sustainable food to a whole new level. The idea is eating invasive species. The world is filled with disaster stories of animals moving in and overrunning a new territory. Here in the US we [...]]]></description>
		<wfw:commentRss>http://www.sustainablefoodservice.com/blog/eating-invasive-species/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>And&#8230; We&#8217;re Back</title>
		<link>http://www.sustainablefoodservice.com/blog/and-were-back/</link>
		<comments>http://www.sustainablefoodservice.com/blog/and-were-back/#comments</comments>
		<pubDate>Sat, 17 Jul 2010 23:26:52 +0000</pubDate>
		<dc:creator>Paul</dc:creator>
				<category><![CDATA[Uncategorized]]></category>

		<guid isPermaLink="false">http://www.sustainablefoodservice.com/blog/?p=274</guid>
		<description><![CDATA[Having been down for a while, www.sustainablefoodservice.com is being updated and posts are soon to come to The Sustainable Shift Drink. I&#8217;ve posted some new, but older articles over of SFC. There is a new green recognition program out from the National Restaurant Association, which the Green Restaurant Association isn&#8217;t a fan of, our friends [...]]]></description>
		<wfw:commentRss>http://www.sustainablefoodservice.com/blog/and-were-back/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>On the Way Back&#8230;</title>
		<link>http://www.sustainablefoodservice.com/blog/on-the-way-back/</link>
		<comments>http://www.sustainablefoodservice.com/blog/on-the-way-back/#comments</comments>
		<pubDate>Fri, 02 Jul 2010 03:37:08 +0000</pubDate>
		<dc:creator>Paul</dc:creator>
				<category><![CDATA[Uncategorized]]></category>

		<guid isPermaLink="false">http://www.sustainablefoodservice.com/blog/?p=270</guid>
		<description><![CDATA[There has been some questions lately of the lack of posts on The Sustainable Shift Drink and also lack of news articles posted on sustainablefoodservice.com. The reasons are twofold. First, in late April I took a position with a company called Advantage IQ. This is a company I had previously worked with as a subcontractor, [...]]]></description>
		<wfw:commentRss>http://www.sustainablefoodservice.com/blog/on-the-way-back/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Induction Cooking: The Future Of Your Restaurant?</title>
		<link>http://www.sustainablefoodservice.com/blog/induction-cooking-the-future-of-your-restaurant/</link>
		<comments>http://www.sustainablefoodservice.com/blog/induction-cooking-the-future-of-your-restaurant/#comments</comments>
		<pubDate>Tue, 20 Apr 2010 21:00:55 +0000</pubDate>
		<dc:creator>Paul</dc:creator>
				<category><![CDATA[Equipment]]></category>
		<category><![CDATA[energy efficiency]]></category>
		<category><![CDATA[induction cooking]]></category>
		<category><![CDATA[kitchen ventilation]]></category>

		<guid isPermaLink="false">http://www.sustainablefoodservice.com/blog/?p=242</guid>
		<description><![CDATA[Our post today is from a guest writer, Greg McGuire, from The Back Burner. The presence of a large multi-burner gas range at the heart of the cooking line is about as fundamental as it gets in any restaurant. That iron and stainless steel behemoth uses a lot of energy, throws a lot of heat, and [...]]]></description>
		<wfw:commentRss>http://www.sustainablefoodservice.com/blog/induction-cooking-the-future-of-your-restaurant/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>The Cost of Not Going Green</title>
		<link>http://www.sustainablefoodservice.com/blog/the-cost-of-not-going-green/</link>
		<comments>http://www.sustainablefoodservice.com/blog/the-cost-of-not-going-green/#comments</comments>
		<pubDate>Tue, 13 Apr 2010 04:27:30 +0000</pubDate>
		<dc:creator>Paul</dc:creator>
				<category><![CDATA[Green Accounting]]></category>
		<category><![CDATA[pre-rinse sprayer]]></category>
		<category><![CDATA[saving money]]></category>

		<guid isPermaLink="false">http://www.sustainablefoodservice.com/blog/?p=235</guid>
		<description><![CDATA[Time for more fuzzy math!! Everyone looks at the total savings that energy efficiency, or any sort of resource efficiency measure achieves, but restaurant owners rarely look at the cost of not implementing green measures. One thing to think about when considering any sort of resource efficiency in a restaurant is the amount of sales [...]]]></description>
		<wfw:commentRss>http://www.sustainablefoodservice.com/blog/the-cost-of-not-going-green/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<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>
		<wfw:commentRss>http://www.sustainablefoodservice.com/blog/ten-low-or-no-cost-resource-efficiencies/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Green Restaurant Reports</title>
		<link>http://www.sustainablefoodservice.com/blog/green-restaurant-reports/</link>
		<comments>http://www.sustainablefoodservice.com/blog/green-restaurant-reports/#comments</comments>
		<pubDate>Mon, 15 Mar 2010 05:29:10 +0000</pubDate>
		<dc:creator>Paul</dc:creator>
				<category><![CDATA[Uncategorized]]></category>
		<category><![CDATA[energy efficiency]]></category>
		<category><![CDATA[restaurant trends]]></category>
		<category><![CDATA[sustainable food]]></category>
		<category><![CDATA[water efficiency]]></category>

		<guid isPermaLink="false">http://www.sustainablefoodservice.com/blog/?p=221</guid>
		<description><![CDATA[I’m not sure what prompted the sudden surge, but there have been three different reports (one, two, three) published lately on the green awareness of foodservice operators. Two of the reports are from England and the third is from the US. The reports analyzed the perceptions and practices of restaurant owners and managers in regards [...]]]></description>
		<wfw:commentRss>http://www.sustainablefoodservice.com/blog/green-restaurant-reports/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Hobart Sustainability Grant</title>
		<link>http://www.sustainablefoodservice.com/blog/hobart-sustainability-grant/</link>
		<comments>http://www.sustainablefoodservice.com/blog/hobart-sustainability-grant/#comments</comments>
		<pubDate>Tue, 02 Mar 2010 04:51:13 +0000</pubDate>
		<dc:creator>Paul</dc:creator>
				<category><![CDATA[Uncategorized]]></category>

		<guid isPermaLink="false">http://www.sustainablefoodservice.com/blog/?p=217</guid>
		<description><![CDATA[The Hobart Center for Foodservice Sustainability recently announced that it is once again accepting applications for its annual foodservice sustainability grant program. The $5000 grant is awarded to the individual, company or organization judged to have the best-executed foodservice or food retail sustainability project of the year. To learn more and to access the official [...]]]></description>
		<wfw:commentRss>http://www.sustainablefoodservice.com/blog/hobart-sustainability-grant/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Merchant Credit Card Reform</title>
		<link>http://www.sustainablefoodservice.com/blog/merchant-credit-card-reform/</link>
		<comments>http://www.sustainablefoodservice.com/blog/merchant-credit-card-reform/#comments</comments>
		<pubDate>Fri, 26 Feb 2010 05:17:37 +0000</pubDate>
		<dc:creator>Paul</dc:creator>
				<category><![CDATA[Uncategorized]]></category>
		<category><![CDATA[credit cards]]></category>
		<category><![CDATA[local economies]]></category>

		<guid isPermaLink="false">http://www.sustainablefoodservice.com/blog/?p=205</guid>
		<description><![CDATA[UPDATE (3-1-10): The day I uploaded this post Barney Frank Chairman of the House Financial Services Committee announced that they will not pursue interchange reform legislation in 2010. I guess we&#8217;ll have to wait another year&#8230;or ten. Now that the new credit card legislation has gone into effect for consumers, I’m wondering when retailers are [...]]]></description>
		<wfw:commentRss>http://www.sustainablefoodservice.com/blog/merchant-credit-card-reform/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<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>

		<guid isPermaLink="false">http://www.sustainablefoodservice.com/blog/?p=196</guid>
		<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>
		<wfw:commentRss>http://www.sustainablefoodservice.com/blog/2010-kitchen-innovation-awards/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
	</channel>
</rss>
