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EcoGastronomy: stuff your face, not the planet

Increasingly, we can’t just enjoy food any more without considering its effect on the environment. Tucking into a juicy steak is, for growing numbers of people, no longer simply an exercise in indulgence devoid of concern for the meat’s provenance, whether it was relatively happy and humanely slaughtered, and how much methane it farted out when it was alive.

Cleanse THIS! Healthy eating straight from the horse’s mouth

When it comes to eating healthily, would you take advice from a celebrity or a world-famous medical school? (Hint: would you take financial advice from a random person in the street or from Warren Buffett?)

Chlorella algae and activated charcoal smoothies. That’s one example of substances that lifestyle gurus will suggest you ingest to ‘cleanse’ the body of ‘toxins’. And we won’t even go into what they often suggest you put in your other end to – guess what – cleanse the body of toxins. Because ... ew.

Learn to cook in a stranger’s kitchen

The cuisines of New York City are the cuisines of the world. Not because of some kind of American culinary imperialism but because it is a city made up of immigrants. Over the generations families tend to stick to the cooking of the countries of their forebears, which is why in New York you can find the most authentic examples of ethnic food, cooked not for tourists but for family, friends and community.

Feed your inner Viking: the New Nordic Diet

In Copenhagen there is a two-Michelin-star restaurant called Noma which has been ranked Best Restaurant in the World by Restaurant Magazine four times. It was co-founded by René Redzepi, a Dane who had previously worked at world-famous restaurants El Bulli, The French Laundry and Le Jardin des Sens. Redzepi is a pretty serious foodie. Noma has been central in the development of a cuisine known as the New Nordic Diet.

How would you deal with a Salmonella outbreak? Food safety training

A spate of recent food safety lapses have highlighted the need for restaurant managers to renew their food safety training and make doubly sure that staff working on their premises are trained or retrained. This is not only to increase customer safety but also to demonstrate compliance and effort made in the event of a food safety problem, which can mitigate financial penalties.

Food Manager Training

Food Safety Managers are not only the overall managers of establishments but also chefs, cooks and owners. It is not enough for these people to have taken some food safety training a long time ago. They need to know about the latest food safety developments and regulations.