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	<title>The Sustainable Shift Drink &#187; composting</title>
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	<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>Composting in Restaurants</title>
		<link>http://www.sustainablefoodservice.com/blog/composting-in-restaurants/</link>
		<comments>http://www.sustainablefoodservice.com/blog/composting-in-restaurants/#comments</comments>
		<pubDate>Fri, 22 Jan 2010 04:10:53 +0000</pubDate>
		<dc:creator>Paul</dc:creator>
				<category><![CDATA[Food]]></category>
		<category><![CDATA[Waste Reduction]]></category>
		<category><![CDATA[composting]]></category>
		<category><![CDATA[food waste]]></category>

		<guid isPermaLink="false">http://www.sustainablefoodservice.com/blog/?p=174</guid>
		<description><![CDATA[I recently posted a couple articles about food waste in the news section of sustainablefoodservice.com. One was on the regulation of food waste, and the other about a restaurant group that has installed an on-site composting machine called the eCorect. I don’t normally post articles about specific restaurants going green, but this one brought up [...]]]></description>
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