| Document Date: 2014-02-14 12:22:03
Open Document File Size: 2,01 MBShare Result on Facebook
City Largely Plant / / Company Change Principles / / Continent America / Asia / / Country United States / / Currency USD / / / Event Environmental Issue / / Facility Culinary Institute of America / The Culinary Institute of America / Harvard College / / IndustryTerm food cultures / animal food cultures / beverage alcohol / greenhouse gas emissions / healthier food choices / manufacturing partners / friendly building materials / food choices / sugary beverage formulations / greenhouse-gas emissions / food production / water-efficient equipment / everyday food / food systems / food supply / Food transportation makes / food manufacturing sectors / processed poultry products / food system / food-safety / food ethics / everyday food choices / sustainable food choices / culturally-based food traditions / centuries-old food cultures / energy use / natural systems / healthy and sustainable food choices / chemicals / food-industry leaders / food waste / Food operators / coconut oil / food production methods / food / minimal food budgets / energy / / MedicalCondition insulin resistance / heart disease / diet-linked chronic diseases / diabetes / cut / obesity / chronic disease / chronic diseases / diabetes epidemics / chronic conditions / / MedicalTreatment antibiotics / Mediterranean diet / / NaturalFeature Salt / / Organization Department of Nutrition / Center of the Plate / Harvard School of Public Health / Harvard College / Culinary Institute of America / / Position President / General / / Region Latin America / Mediterranean / / Technology Biotechnology / / URL www.menusofchange.org / www.nutritionsource / /
SocialTag |
THE PRINCIPLES MENU CONCEPTS AND GENERAL OPERATIONS 1. Be Transparent. Let customers know how your food was produced, including information on labor, animal welfare, and environmental