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6 Strategies to Integrate Locally Sourced Food

Start small when incorporating local or seasonal ingredients on menus.(08/28/2014)
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Why Dallas is Ready to Give Healthy Restaurants a Shot

Out of nowhere, Dallas-Fort Worth has become America's new center of healthy dining, with a number of high-profile chains opening and more on the way.(08/28/2014)
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Chefs Start to See Real Cost Savings from Kitchen Gardens

They say money doesn’t grow on trees, but some chefs around Washington D.C. are finding some of it growing on tomato plants.(08/28/2014)
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8 Healthful Tips for Re-Engineering Your Kids’ Menu

Get input from parents and children to design kids’ meals that are nutritious, satisfying and tasty. The payoff: options that appeal to children are good for your sales.(08/28/2014)
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Are Broccoli Stalks the Next Hot Ingredient?

If you're looking for tomorrow's hot ingredients—and today's top values—start with the compost bin. How different foods go from trash to treat.(08/20/2014)
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Looking back: How this summer impacted trends?

Restaurants introduce lighter menu items for the warmer season, such as smoothies, salads and smaller portions.(08/20/2014)
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New Research Reveals Why Dark Chocolate Is So Good for You

Much has been written about the benefits of eating dark chocolate and its longtime association with improved health, and now we know why.(08/20/2014)
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Kale and the Church of Superfoods Gains More Believers

Not only do three-fourths of consumers believe they can manage their health through nutrition, according to a Nielsen (NLSN) survey, nearly one-third believe food can replace medicine.(08/20/2014)
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Denny's Details No Kid Hungry Campaign Efforts

Denny's is a proud partner of Share Our Strength’s No Kid Hungry effort, which is a nationwide campaign aimed at ending childhood hunger in the United States.(08/15/2014)
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The Science of Menu Design for Profits and Waistlines

Redesigning menus to encourage healthier eating choices might not just be better for our waistlines, but for restaurant profits, too.(08/15/2014)
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