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	<title>The Sustainable Shift Drink &#187; restaurants</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>Reusable Takeout</title>
		<link>http://www.sustainablefoodservice.com/blog/reusable-takeout/</link>
		<comments>http://www.sustainablefoodservice.com/blog/reusable-takeout/#comments</comments>
		<pubDate>Mon, 08 Feb 2010 09:12:00 +0000</pubDate>
		<dc:creator>Paul</dc:creator>
				<category><![CDATA[Packaging]]></category>
		<category><![CDATA[Reuse]]></category>
		<category><![CDATA[Waste Reduction]]></category>
		<category><![CDATA[restaurants]]></category>

		<guid isPermaLink="false">http://www.sustainablefoodservice.com/blog/?p=188</guid>
		<description><![CDATA[A Calgary man named K.B. Lee recently launched an interesting website called TakeOutWithout.com. The site is creating a campaign to encourage diners and restaurants alike to reduce the amount of packaging they use in when ordering takeout. TOWO asks people to reduce the amount of unnecessary packaging they take when getting takeout (think a stack [...]]]></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>

		<guid isPermaLink="false">http://www.sustainablefoodservice.com/blog/?p=124</guid>
		<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>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>
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		<category><![CDATA[restaurants]]></category>
		<category><![CDATA[water efficiency]]></category>

		<guid isPermaLink="false">http://www.sustainablefoodservice.com/blog/?p=87</guid>
		<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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