Sentences with phrase «managed food resources»

Wrote patron's food orders on slips, memorized orders, and managed food resources in a 120 + seat restaurant

Visit the Eating Healthy on a Budget section of ChooseMyPlate.gov to find ways to eat healthy and manage food resources at home.

Not exact matches

Arguing against the motion is Charles Benbrook, a research professor at the Center for Sustaining Agriculture and Natural Resources at Washington State University and program leader of Measure to Manage: Farm and Food Diagnostics for Sustainability and Health, and Margaret Mellon, a science policy consultant in the areas of antibiotics, genetic engineering and sustainable agriculture.

These webinars will create a valuable resource to assist in understanding food allergens, why they should be considered and how to ensure that they are identified, managed, controlled and labelled on food products.

CHAMPIONS INCLUDE: Dave Lewis, Group Chief Executive, Tesco (Chair) Erik Solheim, Executive Director, United Nations Environment (Co-Chair) Vytenis Andriukaitis, European Commissioner for Health and Food Safety Peter Bakker, President, World Business Council for Sustainable Development John Bryant, Chairman of the Board and Chief Executive Officer, Kellogg Company Paul Bulcke, Chairman of the Board of Directors, Nestlé Nguyen Xuan Cuong, Minister of Agriculture and Rural Development, Vietnam Michael La Cour, Managing Director, IKEA Food Services AB Wiebe Draijer, Chairman of the Executive Board, Rabobank Shenggen Fan, Director General, International Food Policy Research Institute Peter Freedman, Managing Director, The Consumer Goods Forum Louise Fresco, President of the Executive Board, Wageningen University & Research Liz Goodwin, Senior Fellow and Director, Food Loss and Waste, World Resources Institute Marcus Gover, Chief Executive Officer, Waste and Resources Action Programme Hans Hoogeveen, Ambassador and Permanent Representative of the Netherlands to the UN Organizations for Food and Agriculture Gilbert Houngbo, President, International Fund for Agricultural Development Selina Juul, Chairman of the Board and Founder, Stop Wasting Food Movement in Denmark Yolanda Kakabadse, President, WWF International Sam Kass, Former White House Chef, Founder of TROVE and Venture Partner, Acre Venture Partners Michel Landel, Chief Executive Officer and Chairman of the Executive Committee, Sodexo Esben Lunde Larsen, Minister of Environment and Food, Denmark José Antonio Meade, Minister of Finance, Mexico Gina McCarthy, Former Administrator, U.S. Environmental Protection Agency Denise Morrison, President and Chief Executive Officer, Campbell Soup Company Kanayo Nwanze, Former President, International Fund for Agricultural Development Rafael Pacchiano, Minister of the Environment and Natural Resources, Mexico Paul Polman, Chief Executive Officer, Unilever Juan Lucas Restrepo Ibiza, Chairman, Global Forum on Agricultural Research Judith Rodin, Former President, The Rockefeller Foundation Oyun Sanjaasuren, Chair, Global Water Partnership Lindiwe Majele Sibanda, Vice President for Country Support, Policy and Delivery, Alliance for a Green Revolution in Africa Feike Sijbesma, Chief Executive Officer and Chairman of the Managing Board, Royal DSM Rajiv Shah, President, The Rockefeller Foundation Andrew Steer, President and Chief Executive Officer, World Resources Institute Achim Steiner, Administrator, United Nations Development Programme Tristram Stuart, Founder, Feedback Rhea Suh, President, Natural Resources Defense Council Rhoda Peace Tumusiime, Former Commissioner for Rural Economy and Agriculture, The African Union Sunny Verghese, Co-Founder, Group Managing Director & Chief Executive Officer, Olam International Tom Vilsack, Former Secretary, U.S. Department of Agriculture Senzeni Zokwana, Minister of Agriculture, Forestry and Fisheries, Republic of South Africa

Arguing against the motion was Charles Benbrook, a research professor at the Center for Sustaining Agriculture and Natural Resources at Washington State University and program leader of Measure to Manage: Farm and Food Diagnostics for Sustainability and Health, and Margaret Mellon, a science policy consultant in the areas of antibiotics, genetic engineering and sustainable agriculture.

ICL Food Specialties is a leading technology resource for ingredient systems that manage protein more effectively with the more challenging safety requirements.

AFSA has long campaigned for the creation of an inter-departmental Ministerial Food Forum to ensure strategic and coherent policy development and integration of planning in and across departments managing local food and food systems, population health, transport, land use, education, environmental sustainability, natural resources, infrastructure and economic developmFood Forum to ensure strategic and coherent policy development and integration of planning in and across departments managing local food and food systems, population health, transport, land use, education, environmental sustainability, natural resources, infrastructure and economic developmfood and food systems, population health, transport, land use, education, environmental sustainability, natural resources, infrastructure and economic developmfood systems, population health, transport, land use, education, environmental sustainability, natural resources, infrastructure and economic development.

Dave Lewis, Group Chief Executive, Tesco (Chair) Erik Solheim, Executive Director, United Nations Environment (Co-Chair) Vytenis Andriukaitis, European Commissioner for Health and Food Safety Peter Bakker, President, World Business Council for Sustainable Development John Bryant, Chairman of the Board and Chief Executive Officer, Kellogg Company Paul Bulcke, Chairman of the Board of Directors, Nestlé Wiebe Draijer, Chairman of the Executive Board, Rabobank Shenggen Fan, Director General, International Food Policy Research Institute Peter Freedman, Managing Director, The Consumer Goods Forum Louise Fresco, President of the Executive Board, Wageningen University & Research Liz Goodwin, Senior Fellow and Director, Food Loss and Waste, World Resources Institute Marcus Gover, Chief Executive Officer, Waste and Resources Action Programme Hans Hoogeveen, Ambassador and Permanent Representative of the Netherlands to the UN Organizations for Food and Agriculture Selina Juul, Chairman of the Board and Founder, Stop Wasting Food Movement in Denmark Yolanda Kakabadse, President, WWF International Sam Kass, Senior Food Analyst at NBC News and former U.S. White House Chef Michael La Cour, Managing Director, IKEA Food Services AB Michel Landel, Chief Executive Officer and Chairman of the Executive Committee, Sodexo Esben Lunde Larsen, Minister of Environment and Food, Denmark José Antonio Meade, Minister of Finance, Mexico Gina McCarthy, Former Administrator, U.S. Environmental Protection Agency Denise Morrison, President and Chief Executive Officer, Campbell Soup Company Kanayo Nwanze, Former President, International Fund for Agricultural Development Rafael Pacchiano, Secretary of the Environment and Natural Resources, Mexico Paul Polman, Chief Executive Officer, Unilever Juan Lucas Restrepo Ibiza, Chairman, Global Forum on Agricultural Research Judith Rodin, Former President, The Rockefeller Foundation Oyun Sanjaasuren, Chair, Global Water Partnership Lindiwe Majele Sibanda, Vice President for Country Support, Policy and Delivery, Alliance for a Green Revolution in Africa Feike Sijbesma, Chief Executive Officer and Chairman of the Managing Board, Royal DSM Andrew Steer, President and Chief Executive Officer, World Resources Institute Achim Steiner, Administrator, United Nations Development Programme Tristram Stuart, Founder, Feedback Rhea Suh, President, Natural Resources Defense Council Rhoda Peace Tumusiime, Former Commissioner for Rural Economy and Agriculture, The African Union Sunny Verghese, Co-Founder, Group Managing Director & Chief Executive Officer, Olam International Tom Vilsack, Former Secretary, U.S. Department of Agriculture Senzeni Zokwana, Minister of Agriculture, Forestry and Fisheries, Republic of South Africa

Overview of the Allergen Bureau Food Allergen Fundamentals ~ Food allergy and food allergens ~ Managing food allergens ~ Resources available ~ The Voluntary Incidental Trace Allergen Labelling (VITAL ®) Program ~ The Allergen BuFood Allergen Fundamentals ~ Food allergy and food allergens ~ Managing food allergens ~ Resources available ~ The Voluntary Incidental Trace Allergen Labelling (VITAL ®) Program ~ The Allergen BuFood allergy and food allergens ~ Managing food allergens ~ Resources available ~ The Voluntary Incidental Trace Allergen Labelling (VITAL ®) Program ~ The Allergen Bufood allergens ~ Managing food allergens ~ Resources available ~ The Voluntary Incidental Trace Allergen Labelling (VITAL ®) Program ~ The Allergen Bufood allergens ~ Resources available ~ The Voluntary Incidental Trace Allergen Labelling (VITAL ®) Program ~ The Allergen Bureau

The Allergen Bureau Food Allergen Fundamentals presentation gives a general overview of food allergens and provides references to a variety of resources available to assist the food industry with the complex task of managing allergFood Allergen Fundamentals presentation gives a general overview of food allergens and provides references to a variety of resources available to assist the food industry with the complex task of managing allergfood allergens and provides references to a variety of resources available to assist the food industry with the complex task of managing allergfood industry with the complex task of managing allergens.

When it comes to managing food allergies, what resources do you recommend for school nutrition pros?

With over 20 years of experience of dealing with all aspects of food allergies, we are your premier resource for managing food allergies.

AllergyHome is honored to be listed as a resource in the Voluntary Guidelines for Managing Food Allergies (CDC Food Allergy Guidelines) and we hope that this tool helps schools smoothly implement the educational components of the guidelines and foster communities of support for children with food allergFood Allergies (CDC Food Allergy Guidelines) and we hope that this tool helps schools smoothly implement the educational components of the guidelines and foster communities of support for children with food allergFood Allergy Guidelines) and we hope that this tool helps schools smoothly implement the educational components of the guidelines and foster communities of support for children with food allergfood allergies.

She additionally credits evidence - based resources from the Centers for Disease Control and Prevention and the National Association of School Nurses for helping schools to manage food allergies.

Whether newly diagnosed or managing food allergies for years, these resources are designed to help families keep their children with food allergies happy and safe.

As a founding and managing partner, CAF guides school districts through the grant application process and provides salad bar resources for food service staff.

Managing the financial resources in school food programs is a complex process, and it can be even more complicated in a scratch - cook operation.

Populations consisting of billions of birds that existed for tens of thousands of years would have had significant impacts on food resources, so understanding these impacts is vital to managing reintroduction efforts.

How will we manage our resources for instance, if we use up most of our fossil fuels and can't ship food across the country any longer?

myfoodcoach.tv — Daphne's website with online courses and resources (including a downloadable guide to managing diabetes with real food)

Resource for managing your carb intake by a diabetes educator and type 1 diabetic with explanations for the most common foods and eating habits

Constantly moving, managing materials and resources, endlessly searching for food, and repairing your boat can become frustrating.

In a school that serves as a resource center and tree nursery for other schools in the district, the sixth and seventh grade students manage the planting and care for the saplings and vegetable garden for local food security and to prevent further soil erosion.

Allergy UK and Food to Fit have led the design of the Toolkit and supporting resources to reflect European Academy of Allergy and Clinical Immunology (EACCI) guidance on managing patients with food allergies, Department of Education guidance on supporting pupils with medical conditions at school and EU legislation for food labellFood to Fit have led the design of the Toolkit and supporting resources to reflect European Academy of Allergy and Clinical Immunology (EACCI) guidance on managing patients with food allergies, Department of Education guidance on supporting pupils with medical conditions at school and EU legislation for food labellfood allergies, Department of Education guidance on supporting pupils with medical conditions at school and EU legislation for food labellfood labelling.

AllergyHome is honored to be listed as a resource in the Voluntary Guidelines for Managing Food Allergies (CDC Food Allergy Guidelines) and we hope that this tool helps schools smoothly implement the educational components of the guidelines and foster communities of support for children with food allergFood Allergies (CDC Food Allergy Guidelines) and we hope that this tool helps schools smoothly implement the educational components of the guidelines and foster communities of support for children with food allergFood Allergy Guidelines) and we hope that this tool helps schools smoothly implement the educational components of the guidelines and foster communities of support for children with food allergfood allergies.

Maryland Codes Consumer Product Safety Commission Centers for Disease Control & Prevention CPSC's Listing of Consumer Product Recalls ConsumerSafety.org (Recall Information) Research on the Health & Safety of Common Household Products Electrical Safety Foundation International United Educators Managing Risks at K - 12 Schools School Improvement in Maryland Food - Safe Schools Expert Panel Report on Preventing Slip and Falls within Schools Safe Routes to School Crime Prevention Resources Homeland Security Active Shooter Preparedness How to Prepare for and Respond During and After an Active Shooter Incident Tools for Teachers

Manage resources, including essentials such as food and water, as well as raw materials used for weapons, defences and expendables; no battery used

Manage resources, including essentials such as food and water, as well as raw materials used for weapons, defences and expendables

With various vehicles and high tech equipment at their disposal, players will have to manage their resources, construct (pressurized) buildings, grow food, recycle waste, and conduct various scientific experiments.

Use construction drones to build dozens of types of structures to house your colonists, grow food, store resources, manage air quality, mine ore, convert resources, perform research and manufacturing, and much more.

This means managing resources such as oxygen, water, and food, and creating shelter from Mars unforgiving sandstorms and solar events.

Putting the game's beautiful visuals aside, you'll be gathering resources and managing it as you dabble in technological research, food cultivation and manufacturing, sell and buy goods, keep an eye on your colony's moral and much more.

Starting with an isolated base on the outskirts of a small town, survivors are tasked with managing five types of resource (food, ammunition, medicine, building materials and fuel) while developing it through construction, expanding its reach through the placement of outposts, and ensuring that morale doesn't get too low.

Putting the game's beautiful visuals aside, you'll be gathering resources and managing it as you dabble in technological research, food cultivation and -LSB-...]

Asia's urban population is set to soar from 1.9 billion in 2011 to 3.3 billion by 2050, a shift that is expected to place considerable strain on the continent's physical infrastructure — roads, energy, food and water resources, waste management capabilities — as well as the ability of leaders to manage this urbanisation effectively.

Renewable energy and energy efficiency are essential for managing water resources and food production in a more socially and environmentally - responsible way.

By providing jobs, agricultural training, and inclusion in a community of farmers and food lovers, the Sole Food project has empowered dozens of individuals with limited resources who are managing addiction and chronic mental health problfood lovers, the Sole Food project has empowered dozens of individuals with limited resources who are managing addiction and chronic mental health problFood project has empowered dozens of individuals with limited resources who are managing addiction and chronic mental health problems.

Along with managing product cost and inventory, food and beverage directors work closely with other departments (such as human resources) to hire and train staff.

PROFESSIONAL EXPERIENCE Stefani Restaurants at Harborside International Golf Center, Chicago • IL 4/2006 — Present General Manager / Executive Chef Managed workers and resources for efficient, well - prepared, and profitable service of food and beverages.

Daycare Assistant Soliant Care, Idaho Falls, ID 2012 — Present • Assist in planning and implementation of care plans for children • Manage nutritious food for children • Ensure entertainment and activities on a regular basis • Ascertain cleanliness of premises and equipment at all times • Manage resources for physical and emotional developmental activities • Assist in monitoring children during and after activities

Plan and manage labor resources, food cost, and all areas of profit and loss.

Culinary Chef Safeway Inc — Pleasanton, CA 2013 - Present • Managed a group of 6 cooks • Prepared different types of culinary items • Assisted executive chefs and food technologists • Functioned as a resource for translating pertinent Culinary trends • Participated in identifying new product opportunities • Developed prototype to show concepts • Gave culinary training and knowledge to help the product development teams

Demonstrated ability to manage human resources, oversee food delivery and quality, and oversee the operations of the restaurant.

SELECTED ACHIEVEMENTS • Contributed highly to the implementation of a particularly challenging curriculum in the absence of a paraprofessional • Managed a class of 15 seven year old students for 3 days without the leadership of the class teacher, without incident • Saved a 5 year old from choking on a piece of food by employing fast and accurate first aide knowledge • Introduced the concept of «online materials resourcing», reducing the cost of ordering the same by 50 %

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.

Regional Restaurant Management — Duties & Responsibilities Lead through example with consistent work ethic, attitude, and professionalism, supervising the facilitation of food sales, overseeing restaurant operations and promoting a high - quality, memorable customer dining experience Participate in all phases of strategic store - level planning with other management professionals, including local staffing, service - related concerns, inventory control, merchandising, sales and revenue projections, and local competition Employ various strategies to manage and reduce food, beverage and labor expenses Supervise all store opening and closing functions, including the acquisition and sale of all equipment, state and county inspections, general contractor relations, hiring and terminations, and financial data transmission Perform continuous assessment of all operational aspects while furnishing oversight and guidance regarding the effective application and execution of critical internal policies and procedures to standardize restaurant offering across markets Meet and exceed customer satisfaction benchmarks while tracking progress versus established branch and corporate guidelines Identify and utilize talent among team members with focused training efforts, targeted professional hiring, job fair management and the promotion of a performance - based work environment that leverages individual talents for group benefit Provide relevant administration and oversight with respect to all HR - related functions, including payroll and compliance tasks Oversee the management of daily, weekly and monthly food and supply inventories, in addition to alcohol products, while holding responsibility for the development of weekly P&L statements and internal store audit execution Address local management and staff queries and resolve them in an expedited manner, promoting sustained revenue growth through relationship development and the leveraging of both talent and resources at all locations Collaborate and communicate effectively with all store personnel as well as with members of corporate management Execute all marketing and sales strategies while tracking progress versus established internal and external industry benchmarks, focusing on both revenue generation, customer acquisition and brand loyalty development Maintain a strong working knowledge of product and services as well as related industry considerations, including pricing and regulatory trends, service - related issues and local competitor operations

Camp Woof, LLC (Decatur & Norcross, GA) 10/2006 — 05/2011 General Manager • Managed day to day operations of two business location with a combined yearly revenue of more than $ 2 million • Successful launched new business Camp Woof Norcross LLC location in February 2009 • Established Pet Food Supercenter as Georgia's largest independent pet food retailer • Hired, trained, and managed 35 employees ensuring compliance with corporate policies and procedures • Oversaw human resource and accounting functions including payroll and budget management • Directed sales, marketing, and customer service initiatives resulting in strong revenues and client Managed day to day operations of two business location with a combined yearly revenue of more than $ 2 million • Successful launched new business Camp Woof Norcross LLC location in February 2009 • Established Pet Food Supercenter as Georgia's largest independent pet food retailer • Hired, trained, and managed 35 employees ensuring compliance with corporate policies and procedures • Oversaw human resource and accounting functions including payroll and budget management • Directed sales, marketing, and customer service initiatives resulting in strong revenues and client loyFood Supercenter as Georgia's largest independent pet food retailer • Hired, trained, and managed 35 employees ensuring compliance with corporate policies and procedures • Oversaw human resource and accounting functions including payroll and budget management • Directed sales, marketing, and customer service initiatives resulting in strong revenues and client loyfood retailer • Hired, trained, and managed 35 employees ensuring compliance with corporate policies and procedures • Oversaw human resource and accounting functions including payroll and budget management • Directed sales, marketing, and customer service initiatives resulting in strong revenues and client managed 35 employees ensuring compliance with corporate policies and procedures • Oversaw human resource and accounting functions including payroll and budget management • Directed sales, marketing, and customer service initiatives resulting in strong revenues and client loyalty

The Pew Internet report, in conjunction with Elon University, found that 51 percent of survey participants agreed that by 2020, the connected household will have «become a model of efficiency, as people are able to manage consumption of resources (electricity, water, food, even bandwidth) in ways that place less of a burden on the environment while saving households money.»