Sentences with phrase «food standards change»

Not exact matches

Fast - food chain Chipotle has made a few missteps this year, from faking a Twitter hack in July, to facing criticism over reports that it might be changing its standards on the beef it uses.

In addition to its «No No List,» Panera has been reviewing and changing other food policies, including its animal welfare standards.

These risks and uncertainties include food safety and food - borne illness concerns; litigation; unfavorable publicity; federal, state and local regulation of our business including health care reform, labor and insurance costs; technology failures; failure to execute a business continuity plan following a disaster; health concerns including virus outbreaks; the intensely competitive nature of the restaurant industry; factors impacting our ability to drive sales growth; the impact of indebtedness we incurred in the RARE acquisition; our plans to expand our newer brands like Bahama Breeze and Seasons 52; our ability to successfully integrate Eddie V's restaurant operations; a lack of suitable new restaurant locations; higher - than - anticipated costs to open, close or remodel restaurants; increased advertising and marketing costs; a failure to develop and recruit effective leaders; the price and availability of key food products and utilities; shortages or interruptions in the delivery of food and other products; volatility in the market value of derivatives; general macroeconomic factors, including unemployment and interest rates; disruptions in the financial markets; risk of doing business with franchisees and vendors in foreign markets; failure to protect our service marks or other intellectual property; a possible impairment in the carrying value of our goodwill or other intangible assets; a failure of our internal controls over financial reporting or changes in accounting standards; and other factors and uncertainties discussed from time to time in reports filed by Darden with the Securities and Exchange Commission.

Recommendations for actions include: specific targets to reduce single - use plastic packaging; scaling up the use of reusable packaging; reviewing food cosmetic standards and labelling; greater investment in waste prevention systems; and looking at how market - based instruments like extended producer responsibility (EPR) schemes can prompt behavioural change towards avoiding food and plastic waste.

Some companies might balk at changes in food safety regulations, but Cecelia Packing Corp. is more than willing to meet the new standards.

Industry standards are changing to meet the need for environmentally friendly packaging material that does not pollute the environment or use food quality raw material.

Only the member version provides updates on IDFA's actions, progress, successes and new developments on issues affecting the dairy industry, such as NAFTA and trade policies, geographical indications, ultrafiltered (UF) milk, the National Bioengineered Food Disclosure Standard, Nutrition Facts label changes, the Food Safety Modernization Act, food waste and much mFood Disclosure Standard, Nutrition Facts label changes, the Food Safety Modernization Act, food waste and much mFood Safety Modernization Act, food waste and much mfood waste and much more.

The worldwide market for savory flavors is growing due to the rise in standard of living and lifestyle along with changes in consumer habits leading to higher demand for processed and convenience foods, both in home consumption and eating out.

The main change that the CoOL Information Standard implements is that the great majority of imported packaged foods are mandated to have a statement of their country of origin delineated in a box, on the label.

The #WASTENOT appeal asks supermarkets to «take responsibility for the waste that they cause in the supply chain» and to «relax their cosmetic standards for produce and to stop changing orders at the last moment», as well as making «strenuous and visible efforts to redistribute all their surplus good food to those who are in need, instead of sending it to anaerobic digestion».

Food recovery has not yet been made a standard part of event management but Food Shift is changing that.

While some of these factors, such as food safety concerns and technological innovations, are unpredictable in magnitude and timing, others are observable (e.g. income growth), constrained by supply side factors (e.g. lack of feed) and determined by institutional changes (e.g. harmonization of standards) and policies (e.g. agricultural subsidies and environmental regulations).

We're changing the traditional fast food landscape with new expectations, new standards, and new ideals for quick service dining,» says Noveshen.

The responses by corporations and government are just the latest examples of consumer pressure leading to changes in standard practices in the food industry, such as housing hens and pregnant sows in cramped cages and feeding antibiotics to livestock.

The U.S. Department of Agriculture (USDA) will announce tomorrow its final changes to the Healthy, Hunger - Free Kids Act rules, specifically with respect to Smart Snacks (competitive foods) standards and school wellness policies.

The food companies that produce frozen pizzas, salt and potatoes have lobbied Congress for changes and now the final version of the bill released last Monday would block or delay school lunch standards the Agriculture Department proposed earlier this year, according to the Associated Press.

Chartwells and CPS note that these changes exceed existing U.S. Department of Agriculture meal standards, but they appear to have created negative impressions of healthy foods among many students.

For example, a health impact assessment conducted by the Kids» Safe and Healthful Foods Project found that when schools implement healthier standards for snack and a la carte foods, students are more likely to purchase a school meal — a change that improves children's diets and school budgets at the same time, because schools earn reimbursements for meal sales.

School food authorities, * or SFAs, are managing to serve healthier meals despite challenges, such as limitations in their existing kitchen equipment and infrastructure and in the knowledge and skills of food service staff.5 As of September 2013, USDA data confirm that 80 percent of schools reported meeting the standards.6 These changes are a huge step forward for child nutrition and, therefore, children's health.

The changes for snack foods follow the updated nutrition standards for school lunches that have been in place over two years and have been implemented by approximately 90 percent of districts in South Carolina.

FTSE Chief Executive, Mark Makepeace, wrote to the International Baby Food Action Network (IBFAN) on 17 June 2011 explaining why FTSE chose to change the standards to make it easier for companies to be included in the Index: «In the infant food sector we were not able to engage the companies as they were all being excluded from the index.&raFood Action Network (IBFAN) on 17 June 2011 explaining why FTSE chose to change the standards to make it easier for companies to be included in the Index: «In the infant food sector we were not able to engage the companies as they were all being excluded from the index.&rafood sector we were not able to engage the companies as they were all being excluded from the index.»

Its three distinct chewing surfaces allow babies to self - manage their changing teething needs.The food grade ingredients are hypoallergenic and intentionally selected to meet the high standards of today's health - and Eco-conscious consumers.

The Series authors call for food policies that change the nature of the food and consumer environment including the availability, price, and nutrition standards of food products, and the marketing practices that influence food choices and preferences.

The Food Standard Agency has announced a change to its advice about eating eggs — infants, children, pregnant women and elderly people can now safely eat raw or lightly cooked eggs that are produced under the British Lion Code of Practice.

-- The Paleo diet takes into account that our DNA hasn't changed since the time of our Paleolithic ancestors and therefore, the foods that they ate are the foods we should be eating today rather than the Standard American Diet.

The documentaries «Food Matters», «Hungry for Change», «Cowspiracy», and especially «Forks Over Knives» are also all very interesting and keep their focus on the science and health benefits of following a plant - based diet, along with the environmental impact of the SAD (standard American diet).

I threw out the baby with the bath water when I just couldn't quite get a handle on all the changes in my life and we went back to eating the Standard American Diet of processed foods.

When someone changes from a «Standard American Diet» to a whole foods diet that cuts out things like grains, dairy, and sugar, the results can be dramatic.

It is no coincidence that the curriculum changed to incorporate food and cooking for the first time at the same time that the new standards were introduced - the two things go hand in hand to help create a better school food culture, and a healthier future for the next generation.

This plan will delineate the roles, responsibilities, actions and timelines specific to each school; and include information about who will be responsible to making what change, by how much, where and when; as well as specific goals and objectives for nutrition standards for all foods and beverages available on the school campus, food and beverage marketing, nutrition promotion and education, physical activity, physical education and other school - based activities that promote student wellness.

They've requested (PDF) that the U.S. Government Accountability Office issue a report that examines the costs associated with the new nutrition standards and the additional assistance school food authorities might need to implement the changes.

The Department of Environment, Food and Rural Affairs (DEFRA) funded two pieces of research on electric shock collars which were published last summer and show that electric shock collars can cause long term negative behavioural and physiological changes in dogs, even when used by professional trainers following an industry set standard of training.

«At times they may have a diet change, particularly if shelters aren't able to maintain a standard food or a standard feeding protocol.

There may be some small change in the nutritional value of the food, however, though not as much as with cooking or standard commercial processing.

The consolidation of dog food manufacturers, changes in how ingredients are sourced, and the impact rising manufacturing costs have on quality standards and distributors» fuel costs all affect retailers.

Governmental policies of export and import restrictions, hoarding, subsidies, panic buying, and infrastructure standards of food storage and transport, as well as investor speculation, currency valuations, individual national inflation rates, weather and climate change, the evolving monoculture genetics, rising input costs, and global macro economic health all impact food security.

It also states changes would impact «the human environment, future living standards and food supplies, and could have major social, economic and political consequences.»

Led by the Department of Energy and Climate Change (Decc), the model of the world's energy, land and food systems suggests living standards can be maintained, but only by making sweeping changes to agriculture, transport, food and fuel.

• Greet customers as they arrive and present them with menus • Provide information regarding the day's specials and any discounts available on meals • Assist customers in choosing items of the menu by providing them with food complementing information • Inquire if customers would like to dine in or take their orders with them • Take orders for food and beverage items and attempt to upsell sidelines • Punch orders in the POS system, process cash or credit card transactions and tender change • Prepare food items according to recipe standards in a prompt and accurate manner • Place food items on trays or pack them in paper bags for customers to take with them • Ascertain that condiments and napkins are included with both types of orders • Serve dine - in customers on their tables and ask if they would like anything extra • Ascertain the cleanliness of the restaurant area and make sure that counter are constantly tidied

EXPERIENCE July 2009 — Feb 2010 Cod Fish — Boston, MA Team Member • Maintained first point of contact with customers as they come into the restaurant • Made customers aware of menu, new dishes and any price changes or add - ons • Cooked, prepared and delivered food orders based on customers» choice • Ensured prepared food is up to standard sanitation procedures • Packed food and drinks for «To Go» customers

* Maintains regular and punctual attendance Summary of Experience Customer service experience in a retail or restaurant environment - 1 year Basic Qualifications * Maintain regular and consistent attendance and punctuality, with or without reasonable accommodation * Available to work flexible hours that may include early mornings, evenings, weekends, nights and / or holidays * Meet store operating policies and standards, including providing quality beverages and food products, cash handling and store safety and security, with or without reasonable accommodation * Six (6) months of experience in a position that required constant interacting with and fulfilling the requests of customers * Prepare and coach the preparation of food and beverages to standard recipes or customized for customers, including recipe changes such as temperature, quantity of ingredients or substituted ingredients * At least six (6) months of experience delegating tasks to other employees and / or coordinating the tasks of two (2) or more employees Required Knowledge, Skills and Abilities * Ability to direct the work of others * Ability to learn quickly * Effective oral communication skills * Knowledge of the retail environment * Strong interpersonal skills * Ability to work as part of a team * Ability to build relationships Starbucks is an equal opportunity employer of all qualified individuals; including minorities, women, veterans, and individuals with disabilities, and regardless of sexual orientation or gender identity.

Operations Manager — Duties & Responsibilities Oversee organizational engineering initiatives aligning business resources and processes with organizational goals Identify and close knowledge, skill, process, and resource gaps with appropriate, sustainable solutions Train clients for sustainable change, meaningful innovation, increased engagement, and alignment with organizational goals Serve as an integral member of sales and marketing team, presenting technical information to 100 + customers worldwide Technical expert for the world's largest producer of anti-dandruff shampoo, an account providing 80 % + of biocide revenue Direct product development research and communicate technical product attributes to customers Design and implement the Quality Department, including all policies, processes, training, and client communications Champion quality process initiatives globally while managing team of 14 professional and support employees Manage global quality in product innovation, including working with internal product development teams Mentor junior team members and peers in quality processes ensuring the highest standards for company endeavors Serve as executive director of the global R&D operation for Kemin Food Technologies Oversee research and quality laboratory personnel in the US, Europe, Singapore, China, and India.

Efforts will incorporate the SNAP - Ed and EFNEP curricula and standard USDA instruments of food security and behavior change.