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Commercial kitchens often have a poor reputation. Cafeteria food must be cheap. The Nutrition Circle for Kitchen Professionals advocates an appreciation of the processes involved in the cultivation, production, preparation and consumption of food in its Charter for Community Catering.
The Speisehaus at the Goetheanum is a pioneer in offering organic and biodynamic quality vegetarian wholefoods. For conferences it is now replacing supplies of cups made of paper and plastic with china.
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