In 2012, the Oregon and Washington State Academies of Nutrition and Dietetics teamed up to offer a pre-conference farm tour before their joint annual meeting. A group of 35 registered dietitians and dietetic technicians, registered
Vegetable trimmings, buffet leftovers, accidental spoilage, cooking mishaps—food waste is a fact of life in commercial kitchens, supermarkets, restaurants and at home. Food waste accounted for 14 percent—or 35 million tons—of total municipal solid waste
Nutritional Benefits of Onions By Jill Weisenberger, MS, RD, CDE This relative of the lily offers low-calorie, fat-free flavor and a helping of health boosters. One cup of raw onions contains 64 calories and is
