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	<title>The Sustainable Shift Drink &#187; energy efficiency</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>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>
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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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		<slash:comments>0</slash:comments>
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		<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>
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		<slash:comments>0</slash:comments>
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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>

		<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>
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