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	<title>The Sustainable Shift Drink &#187; local alcohol</title>
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	<description>Sustainability in restaurants and foodservice operations</description>
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		<title>Restaurant Sustainability Trends</title>
		<link>http://www.sustainablefoodservice.com/blog/restaurant-sustainability-trends/</link>
		<comments>http://www.sustainablefoodservice.com/blog/restaurant-sustainability-trends/#comments</comments>
		<pubDate>Wed, 02 Dec 2009 23:10:05 +0000</pubDate>
		<dc:creator>Paul</dc:creator>
				<category><![CDATA[Uncategorized]]></category>
		<category><![CDATA[local alcohol]]></category>
		<category><![CDATA[restaurants]]></category>
		<category><![CDATA[sustainable food]]></category>
		<category><![CDATA[trends]]></category>

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		<description><![CDATA[Sustainability is in, finally. The 2010 “What’s Hot” forecast is out from the National Restaurant Association and sustainability dominated the top trends. I don’t really like the word “trend” for sustainability because I think resource conscious operations is a sensible, long-term business practice, and not a trend. However, the forecast is for “What’s Hot,” and [...]]]></description>
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		<title>Drinking Green</title>
		<link>http://www.sustainablefoodservice.com/blog/drinking-green/</link>
		<comments>http://www.sustainablefoodservice.com/blog/drinking-green/#comments</comments>
		<pubDate>Tue, 13 Oct 2009 07:04:04 +0000</pubDate>
		<dc:creator>Paul</dc:creator>
				<category><![CDATA[Alcohol]]></category>
		<category><![CDATA[craft-distillery]]></category>
		<category><![CDATA[local alcohol]]></category>
		<category><![CDATA[micro-distillery]]></category>

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		<description><![CDATA[There is definitely a place for the cocktail in this slow food world. There is no reason a menu heavy with local and organic offerings should not offer a selection of local distilled spirits... I think the foodservice industry needs to turn some of its attention to the small batch, craft distilled, livations so many of us enjoy. ]]></description>
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