Unconventional food plants: sustainability in a university restaurant

Knowledge, use, and disuse of unconventional food plants

BACKGROUND People's diets are usually restricted to a small number of plant species, even in regions with great diversity. We investigated the knowledge of residents in Ribeirão da Ilha, a district of Florianópolis (Santa Catarina, Brazil), about unconventional food plants (UFP). We report the UFP of the region, the parts used, the methods of processing, and the reasons for reduced use or even ...

Restaurant food cooling practices.

Improper food cooling practices are a significant cause of foodborne illness, yet little is known about restaurant food cooling practices. This study was conducted to examine food cooling practices in restaurants. Specifically, the study assesses the frequency with which restaurants meet U.S. Food and Drug Administration (FDA) recommendations aimed at reducing pathogen proliferation during foo...

A voice activated dialogue system for fast-food restaurant applications

We present a preliminary version of a voice dialogue system suitable to deal with client orders and questions in fast-food restaurants. The system consists of two main sub-systems, namely a dialogue sub-system and a voice interface. The dialogue sub-system is a natural language processing system that may be considered a rule-based expert system, whose behaviour is decided from a recorded dialog...

Design of a Fast-food Restaurant System Using Statemate Tool

Food allergy training event for restaurant staff; a pilot evaluation

A previous cross-sectional survey highlighted that restaurant staff in Brighton had gaps in their knowledge of food allergy, which could lead to the provision of unsafe meals to food-allergic customers. A food allergy training event was developed by a multi-disciplinary team (health service researcher, clinician, teacher and patient group representative) to equip restaurant staff with the knowl...