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This month’s Well Being Challenge encourages you to choose a healthy meal that also meets a low carbon principle for at least one meal each day this month. To get started, try the below recipe that includes a ‘super green’ seafood according to the Monterey Bay Aquarium’s Seafood Watch program. To learn more about the nutrition principles of a low carbon diet, visit

This March, celebrate National Nutrition Month by choosing a balanced plate of fruits, vegetables, whole grains, and lean protein for at least one of your mealseach day.

For more information about balancing your plate, visit Here are three simple yet tasty recipes that, when combined, create a balanced plate. Feel free to experiment with additional herbs and spices.

For this month’s Well Being Challenge, we encourage you to seek out a synergistic food combination — foods that complement each other nutritionally — once a day for one week. For examples. visit Share your experiences by posting comments or photos of foods that work together on our Facebook page wall. Here’s a recipe to get you started.

By Kristen Rasmussen, MS, RD For this month’s Well Being Challenge, we encourage you to replace an unhealthy saturated fat or refined carbohydrate with a healthy unsaturated fat source once a day for one week. Demonstrate your commitment to embracing healthy fats in your diet by posting photos or comments about your healthy fat substitutions on our Facebook page wall. Here’s a recipe to get you started.  Cod with Braised Celery and Tomato

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What do local farms have to do with kitchen safety? Both farmers and food service providers have a responsibility to keep their customers from becoming sick — and the better you know those customers, the heavier that responsibility weighs. In addition, the more Bon Appétit employees know about the farmers and artisans who provide the food served in the cafés, the more they can inspire customers to support these local heroes. Supporting local food producers rewards our community with tastier, safer food that contributes to our local economy. Employees of Bon Appétit at Duke University in Durham, NC, recently had the opportunity to connect food safety and farming first hand